The ultimate in hip entertainment, "The Surreal Gourmet" is a serious cookbook with a sense of humor. Written with panache by a self-taught foodie, "The Surreal Gourmet" features 25 delicious recipes - each accompanied by original and surreal artwork - presented in a manner so simple, so straightforward, that anyone who can connect the dots can learn to create fabulous food and enjoy festive dining.
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More About the Author
bob blumer is the creator and host of the food network's surreal gourmet, and glutton for punishment. his forthcoming book, glutton for pleasure, is due out in october 2010.
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Most Helpful Customer Reviews
19 of 20 people found the following review helpful:
4.0 out of 5 stars
Surreal Gourmet: good, quick recipes,
By
This review is from: Surreal Gourmet: Real Food for Pretend Chefs (Paperback)
Bob Blumer's Surreal Gourmet is one of the most-used cookbooks I have. Blumer's irreverent style is matched only by his recipes. Particularly good are the ceasar salad, steak au poivre, and herb butter, just to name a few. Bob's art is worth the price alone.
23 of 25 people found the following review helpful:
5.0 out of 5 stars
this is good stuff,
By A Customer
This review is from: Surreal Gourmet: Real Food for Pretend Chefs (Paperback)
I love this cook book. It's simple and easy to follow. Bob explains why it's best to use certain ingredients that will make a difference in the overall flavor, like using sea salt or fresh herbs. I love the black olive spread, the eggplant spread and the caesar salad. But, I also learned some great simple techniques like using a good wooden bowl for making the caesar. I also liked the tips at the end of each recipe, for wine, music etc. This cook book has so much to offer, good food, lots of useful tips, great artwork, and it's so much fun to read.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
A seriously good, and very fun, cookbook,
By Gail Martin (Houston, TX United States) - See all my reviews
This review is from: Surreal Gourmet: Real Food for Pretend Chefs (Paperback)
"The Surreal Gourmet" had first caught my eye for its novelty and humorous illustrations. But once I started cooking from it I found out that Blumer's recipes are really very good! The roasted garlic appetizer might seem less novel now than it did when the book first came out, but it's easy and seriously delicious. I can make a meal out of it. And the carrot and ginger soup is easy, with a unique flavor. I'm glad that there are still more recipes in the book that I haven't tried, because I have faith in Blumer -- faith that they will be tasty, easy, and unique.
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Inside This Book
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First Sentence:
When Wolfgang Puck's literary agent called me to unceremoniously blow off our introductory meeting for the third and final time, he curtly inquired as to whether I was a professional chef. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fresh ground black pepper, warmed plates Key Phrases - Capitalized Phrases (CAPs): (learn more)
Kitchen Revolution, The Art of the Salad, Grand Marnier New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Back Flap | Back Cover | Surprise Me!
When Wolfgang Puck's literary agent called me to unceremoniously blow off our introductory meeting for the third and final time, he curtly inquired as to whether I was a professional chef. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fresh ground black pepper, warmed plates Key Phrases - Capitalized Phrases (CAPs): (learn more)
Kitchen Revolution, The Art of the Salad, Grand Marnier New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
3
books
cite this book:
- The Four Seasons (Dover Miniature Music Scores) by Antonio Vivaldi on page 23, and page 93
- Goldberg Variations: Piano Solo (Schirmer's Library of Musical Classics) by Ralph Kirkpatrick on page 55, and page 93
- The Wine Brats' Guide to Living with Wine by Mike Sangiacomo on page 83, and page 239
- The Urban Picnic: Being an Idiosyncratic and Lyrically Recollected Account of Menus, Recipes, History, Trivia, and Admonitions on the Subject of Alfresco Dining in Cities Both Large and Small by John Burns in Back Matter
- Get Slightly Famous: Become a Celebrity in Your Field and Attract More Business with Less Effort by Steven Van Yoder on page 122
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