Short Order Dad: ‘One Guy’s Guide to Making Food Fun and Hassle-Free’

Robert Rosenthal invites reader into his world with creative recipes to bring the family together
cookbook

Robert Rosenthal and his cookbook, Short Order Dad: ‘One Guy’s Guide to Making Food Fun and Hassle-Free,’ shows readers how to make great tasting food at home. Dishes like this oatmeal brûlée are sinfully delish.

 “My real mission is to redefine fatherhood through food. That means getting more guys cooking more meals more often,” says Robert Rosenthal, author of Short Order Dad: One Guy’s Guide to Making Food Fun and Hassle-Free.

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This mission statement is brought to life through Rosenthal’s personal life and his own experience as personal chef to his children. His cookbook emphasizes the use of fresh ingredients and simple cooking techniques. This is the ideal handbook for all beginners in the kitchen, but makes the perfect gift to all fathers looking to up their cooking game, just in time for Father’s Day.

We had the opportunity to catch up with Rosenthal to find out more about him and his food:

The Daily Meal: What is your general philosophy on cooking?
Robert Rosenthal: Simple: Get the best ingredients you can and don’t mess ‘em up too much. Life is complicated enough, cooking doesn’t have to be. Good food is simple food. 

How did it inspire the recipes you chose to include in this book?
The book is based on the idea that I went to cooking school so you don’t have to. I show readers how to get the most taste with the fewest ingredients and the least effort. 

Were there any recipes you knew from the moment you started the project that just had to be included in this book? Why those recipes?
I knew I’d include some of the Short Order Dad standbys. For breakfast that meant Oatmeal Brûlée and my Eggs Puttanesca, which is a delicious way of using last night’s leftover pasta in this morning’s breakfast. I knew I’d have a couple of the classics from French cooking school, like Scallops Provençale, Potato Leek Soup, and Chocolate Truffles. Plus a few on my friends’ favorites, such as Chinese-Spiced Baby Back Ribs and Ancho Chile Shrimp. And Pigs in Blankets made the cut as the “people’s choice.” 

How do you hope readers will use this book?
I hope readers will use the book by using the book. Seriously, the most gratifying aspect of having written it is that people are sending me pictures of dishes they’ve made from it. That’s really the ultimate purpose and the greatest compliment — that it’s working. 
The other way to use the book is to give it to anyone who wants to learn how to be a better cook, and enjoy doing it. 

What is the ultimate take-away from this book?
You can do it. The ultimate takeaway is that it’s not hard to make great-tasting food at home. Moreover, it’s creative and, dare I say, fun. Plus, it’s an incredibly rewarding way to bring pleasure to friends and family alike.

Is there anything else you would like to share about this book?
I think food should be fun so I infused it with humor. Yet it’s a serious resource. I tell how to shop and what to stock, I talk tools, and I teach technique. Then I offer up a hundred recipes that are great for beginners and seasoned cooks alike.
My real mission is to redefine fatherhood through food. That means getting more guys cooking more meals more often. With Short Order Dad I’m giving them the tools and the playbook to accomplish that. Of course, women and children are primary beneficiaries. So it’s really the ultimate win-win if you ask me.