Philip Storey

Cooking for Dads: Dishes Even men Should Know Philip Storey

Publisher Marketing: Cooking for Dads contains simple instructions for preparing classic meals including cottage pie, chilli con carne, spaghetti Bolognese, carbonara and other dishes that everyone should know. This is not a cook book, or a how-to manual. It is a set of instructions for cooking some basic meals well. Offering parents 101 'easy options' is offering them no choice at all. Cooking for Dads narrows the (mainly healthy) options down to something more managable and provides a few talking points to go with each dish; such as why the Aztecs didn't put meat in their chilli (they were waiting for Cortez) and why it's a really bad idea to spend six months living on nothing but the flapjack stored in the drawers of a dressing table. About the Author Philip is 48 and lives in Darlington with his partner and three young children. After incarnations as a civil servant, building site labourer, farm worker, factory hand, kibbutz volunteer, motorcycle despatch rider and law student, he fell into journalism and presently works on a daily regional newspaper composing funny headlines about dogs that surf ("Hawaii Fid-O") and overweight Europeans ("It's all Greek tummy..."). In his more mature moments, he goes fishing. Philip is also the author of The Complete Bad Angler - a collection of columns written for the Angling Times. Contributor Bio:  Storey, Philip The author is a journalist and writer in the North-East of England. He wrote Cooking for Dads and published an updated version of TE Pritt's seminal 1885 work on North Country spider patterns, Yorkshire Trout Flies. Philip followed this with Year of the Spider, in which Pritt's flies were put to the test on the River Tees over the course of a trout season and The Damp Hackle, a collection of new writing accompanied by extracts from previous work.