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Fancy Fast Food: Ironic Recipes with No Bun Intended Paperback – February 1, 2012


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Product Details

  • Paperback: 192 pages
  • Publisher: World Swirl Press (February 1, 2012)
  • Language: English
  • ISBN-10: 0615570348
  • ISBN-13: 978-0615570341
  • Product Dimensions: 10 x 8 x 0.5 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #2,715,524 in Books (See Top 100 in Books)

Editorial Reviews

Review

If you thought fast food had to be lowbrow, think again. Not when you can enjoy tapas from White Castle, sushi from Popeye's, or quiche from Burger King. --Randy James, TIME

Looking to impress a lady but can't bare to give up your beloved junk food? [Fancy Fast Food] shows you how, with just the products of your local cholesterol emporium and a little creativity, you can create cuisine worthy of a table at The Ivy. --FHM's Best of Net, Website of the Week

Food porn begets fast food porn, which in turn has come to verge on fast food parody, some of it perhaps intentional. The website Fancy Fast Food actually devises and presents recipes for seemingly refined, accomplished dishes that just rearrange and redeploy ingredients in items purchased directly from, say, Kentucky Fried Chicken. Or Domino's. That chain s American Legends Pacific Veggie Pizza is the entirety of the shopping list for a dish that Fancy Fast Food labels Dao Mi Noh Chow Mein and that, as pictured on the site, looks like something in a proper Chinese restaurant. --Frank Bruni, The New York Times --This text refers to an out of print or unavailable edition of this title.

About the Author

Erik R. Trinidad is a writer/designer who took his idea of “extreme makeovers” with fast food and evolved it into an international sensation; Fancy Fast Food has been featured on Today, Women’s Day, InStyle, FHM, Wired, and The New York Times, and on television segments for Nightline, Rachael Ray, and The Cooking Channel. Erik writes fast food reviews for The Huffington Post and adventure-related articles for the Discovery Channel. He lives in Brooklyn, New York.

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Doug Tripp on February 15, 2012
Format: Paperback
I can't tell if this book is against fast food, or if it endorses it, but maybe that's the point. Either way, it's a pretty funny read -- which was pretty surprising to me since I thought the Fancy Fast Food blog where it came from was only somewhat amusing. The book is more than just how to make greasy fast food into something gourmet; there's so much more stuff in the book to actually read (and laugh out loud at sometimes)... it's more like those parody textbooks by The Onion and The Daily Show. The food movement spectrum thing is hilarious.

The book is kind of pricey for what it is here, but at least you can get it cheaper on fancyfastfoodbook.com -- that's where I got it.
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1 of 1 people found the following review helpful By William Chamberlin on February 9, 2012
Format: Paperback
I picked this book up and started thumbing through it, it has a pun on the front cover so it cant be all that bad. I saw some amazing photos, cute lil' fancy illustrations, anecdotes. I had heard about it on the fancy internet and from fancy friends, this guy (Erik) makes fast food look like gourmet, ok, interesting, end of story? NO I started to read it and laughed out loud a couple times on the train. Then when I got to reading the actual recipes my jaw dropped. This guy is nuts! trying to make beef look like it's raw by pouring a fruit juice reduction on it? haha! amazing. It's completely fun and informative and the level of complexity involved in creating Fancy Fast Food items is on the same level as rocket science (not really). Anyway its amazing, get it or get square.
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By canonizer on February 7, 2012
Format: Paperback Verified Purchase
kicked off the food costuming craze a few years ago in the most reprehensible and fun way. This hilarious book illustrates how to take fast food and reinterpret it in the shape of haute cuisine. It simultaneously attacks and appreciates the classic american fast food meal with a large serving of humor and a side of sarcasm. It's kind of like an Eric Schlosser nightmare come to fruition.

Bon Apetit!
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