A recipe from his latest book is at the end of this post.
“I wrote the first ‘cookbook for guys’ for friends," Murphy said. "They would show up at deer camp or the fishing cabin with beef jerky, a block of cheese and a case of beer. Aside from the olfactory assault and possible heart-stopping properties, the camp needed food with more substance. They needed dishes that were easy and quick to make from breakfast and lunch, to dinner, snacks and sides. Now 'Flannel John’s Hearty Bowl Cookbook' continues the simplicity for this year’s deer camp. Guys can make tasty, filling, basic meals with a pot and a ladle.”
Two other books were released this past fall in the series, “Flannel John’s Tailgating Grub & Couch Potato Cookbook” ($9.95) and “Flannel John’s Single Guy Cookbook” ($7.95).
“The Tailgating book is for football fanatics. It’s great food for the stadium parking lot or man-cave recliner. ‘The Single Guy Cookbook’ is aimed at recent grads, single dads or guys kicked out of their parents’ basement. Every recipe in that book is six ingredients or less,” said Murphy.
And who is Flannel John?
“Flannel John is a character based on a few old hunters I knew from Michigan’s Upper Peninsula. I wanted to honor their spirit and what they taught me. He is essentially part Babe Winkelman, Ted Nugent, Red Green, Grizzly Adams and crusty mountain man. They were the inspiration for these books. I’ve written seven Flannel John books with another dozen planned. The next book, 'Flannel John’s Winter Cabin Cookbook' will be out in November."
The first book, Flannel John’s Hunting & Fishing Camp Cookbook, cracked Amazon.com’s “Top 1%” Sales” category within a month of release.
Subsequent releases included "Flannel John’s Woods and Water Cookbook - Critters, Fritters, Chili and Beer" in February 2013, "Flannel John’s Pirate Galley Cookbook - Coastal Cuisine and Maritime Meals from Oceans, Lakes and Rivers" in April 2013 and for the backwoods, rustic soul there was Flannel John’s Mountain Man Cookbook - Frontier Food from the Hills, Country and Backwoods in May 2013.
Murphy also released his first “non-Flannel John title this summer called “The Tube Steak Boogie Cookbook – A Celebration of Hot Dogs, Sausage, Brats & Kielbasa.”
“That book was a tribute to the hot dog stand of my youth, and adulthood, in the south suburbs of Chicago called Willie’s Wee Nee Wagon,” said Murphy.
Why cookbooks for guys?
“I didn’t see anything written for men, especially beginner and novice cooks,” said Murphy. “The first book covered basic comfort food for breakfast, lunch, dinner, snacks, deserts and drinks. It was aimed at hunters and anglers but it’s great for campers and RVers. After the first title, I kept discovery new themes and new recipes. So now we have books for seafood, fish, pioneer recipes and a lot more. I have a dozen new titles slated to rollout over the next two years including the first non-food title. That’s going to be “Flannel John’s Outhouse Reader and Emergency T.P. Book.”
Tim Murphy is a graduate of Western Michigan University. This 23-year radio veteran spent 17 years hosting morning radio shows in several Michigan cities including Holland (92.7 The Van), Muskegon (Z108), Traverse City (Double Rock KLT), Saginaw (WIOG-FM) and Houghton (The Wolf). Murphy has had a long career as a freelance and comedy writer. His work has appeared in dozens of outlets including Backwoods Home Magazine, The Porcupine Press U.P. Magazine, National Lampoon, The Traverse City Record Eagle and ABC Radio Network. He lives in Seaside, Oregon with his wife LisaMarie Costanzo and vacations at his cabin near Bergland, Michigan.
All eight books can be found at Amazon.com and at www.flanneljohn.com. They are $7.95 except for the Tailgating book, which is $9.95. For additional information on the books, to interview the author or to inquire about wholesale book pricing, contact Tim Murphy at (701) 238-1775 or at firstname.lastname@example.org or like “Flannel John” on facebook.
BAKED GARLIC & ONION CREAM SOUP
- 6 onions, cut into ½ inch slices
- 2 heads of garlic, cloves separated and peeled
- 5 cups of chicken broth
- 1½ teaspoons of dried thyme leaves
- 1 teaspoon of kosher salt
- 1 teaspoon of ground black pepper
- 4 tablespoons of unsalted butter
- 2 cups heavy whipping cream