Eat Dangerously (Paperback)

by Benjamin Lewis (Author), Rodrigo Velloso (Author)
Key Phrases: homemade croutons, demi glace

Editorial Reviews

Review
An exciting unsolicited pre-review from Yahoo!

Monday March 8 5:00 AM ET

Fat-Free Advice Ignored Here

ThirdAge News Service

Remember when your choice of foods was really fat-free -- as in "who cares?" Then the Eat Dangerously Web site, where the diet goes out the window, may help recall happier days.

The site is a promotion for a new book of the same name, which has gathered decadent and just delicious recipes from the past. The authors want you to "celebrate the pleasures of guilt-free food with recipes that dare you to indulge in butter, eggs, cream, meat, and fat."

Not all the recipes from the book are on the Web site, but you can get a good selection for free. Samples include crme brulee, lamb chops stuffed with Gorgonzola and black linguine with quail and garlic -- and no calls for margarine or skim milk as substitutes for butter or cream.

To find their recipes, the authors went back to their grandparents' day and beyond, looking for what they call real food. The Web site also includes a selection of recipes taken directly from an 1896 cookbook, "The Thorough Good Cook," written long before doctors started worrying about cholesterol levels. -- Publisher Comments

An exciting unsolicited pre-review from Yahoo!

Monday March 8 5:00 AM ET

Fat-Free Advice Ignored Here

ThirdAge News Service

Remember when your choice of foods was really fat-free -- as in "who cares?" Then the Eat Dangerously Web site, where the diet goes out the window, may help recall happier days.

The site is a promotion for a new book of the same name, which has gathered decadent and just delicious recipes from the past. The authors want you to "celebrate the pleasures of guilt-free food with recipes that dare you to indulge in butter, eggs, cream, meat, and fat."

Not all the recipes from the book are on the Web site, but you can get a good selection for free. Samples include crme brulee, lamb chops stuffed with Gorgonzola and black linguine with quail and garlic -- and no calls for margarine or skim milk as substitutes for butter or cream.

To find their recipes, the authors went back to their grandparents' day and beyond, looking for what they call real food. The Web site also includes a selection of recipes taken directly from an 1896 cookbook, "The Thorough Good Cook," written long before doctors started worrying about cholesterol levels. --Publisher Comments

Product Description
With it's own brand of irreverent humor mixed with decadent recipes, "Eat Dangerously" is a hilarious response to the health trend that has taken over America and the world. The authors have recovered and adapted antique recipes and deliver these old-new creations to their reader's with an inimitable style that combines modern philosophy and seduction advice with the text of delicious recipes. "Eat Dangerously" is an innovative, counter-reformist cookbook for the new millennium!

See all Editorial Reviews

Product Details

• Paperback: 124 pages
• Publisher: Hollander and Hechsher. (April 4, 1999)
• Language: English
• ISBN-10: 0967002907
• ISBN-13: 978-0967002903
• Product Dimensions: 8.3 x 5.5 x 0.5 inches
• Shipping Weight: 4.8 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #1,018,452 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

5.0 out of 5 stars Add 3 tablespoons of hilarity..., April 23, 1999

By A Customer

After I got my copy of "Eat Dangerously", I wondered how a cookbook could really be funny. Then I read it. These guys put a completely new spin on cooking. From the inserts, to the actual recipes, I must have cackled through the entire book. A definite "must-read" for anyone who enjoys cooking, food, or a good laugh. I highly recommend it. Five stars for a couple of five star chefs.

18 of 20 people found the following review helpful:

5.0 out of 5 stars Finally, people who know how to eat., August 29, 2000

By	G. Stanton - See all my reviews (REAL NAME)

I don't know about you, but I am so sick of going to restaurants and having my dinner companions say things like: "sauce on the side, please" or "can this be made vegetarian?" or "no oil, no butter" or "I know it's not on the menu, but would you mind just plopping down a dry old chicken breast on half a lettuce leaf?" It's embarassing. I eat at least a stick of butter a day, not to mention all the foie gras, creme brulee, lamb and creamy sauces I pile in, and I'M THIN! And I have LOW BLOOD PRESSURE! Because of EXERCISE! So if you are like me, this book is for you. The authors have a ribald sense of humor, and in spite of the typeface this is a fun book to read. Surprisingly, the recipies are really, really good. Quails with Morels, Penne with Salmon, and the Roast Duck with Black Currant Sauce are all trust-worthy concoctions. The coq-au-vin, seemingly condensed from Julia Child's three-pager works well too. So, if you sit around a lot, watch TV, or just don't move much, don't use this book. You'll probably die.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Freed from the repression of PC cookery, June 2, 2000

By A Customer

Tired of being bullied by the passive-aggressive sniffs and lifted eyebrows of the low-fat crowd? Arm yourself with this book! Don't be intimidated by those sanctimonious health-mongers! It is better to have real creme once a month than to have skimmed milk every day. The recipes are decadent, expensive and worth it. Eat well and prosper.