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Orlando Crispe's Flesh-Eater's Cookbook
| Author: | David Madsen |
| Publisher: |
Dedalus, 2000 |
| Series: | Orlando Crispe |
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| Book Type: | Novel |
| Genre: | Fantasy / Horror |
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Synopsis
Recipes and other culinary secrets from Maestro Orlando Crispe's notorious 'Thursday Club', including the now justly famous Vitello Arrosto dallo Spirito del' Uomo Greco Antico and Roast Loin of Pork with Peach and Kumquat Stuffing, for which Maestro Crispe first used the thigh of Miss Lydia Malone. This cookbook, to quote its publisher, "takes cooking out of the kitchen and away from the tv screens, and puts it where it deserves to be, in the philosophy section alongside Plato and the other great masters of the human psyche." Recipes are accompanied by excerpts from Orlando Crispe's unpublished diaries and the book includes an application form for membership of the Thursday Club.
(author)
Orlando Crispe's Flesh-Eater's Cookbook takes cooking out of the kitchen and away from the tv screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters.
Extreme cooking for cannibals which should appeal to meat eaters everywhere...
(publisher)
This is a cookbook for the millennium: an extravagant, shameless and highly entertaining work that will change the course of contemporary cuisine, it takes cooking out of the kitchen and away from the TV screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters. The notorious Thursday Club reveals its culinary secrets as the reader is invited to take part in its annual banquet. The meal is lavish, its contents unique, the taste out of this world. It is not just a meal but a philosophical statement. It is not to be eaten, but absorbed into the body. Orlando Crispe demonstrates the power of food on human behavior and how it can incite both love and revulsion. And no detail of preparation is too insignificant or too outre to be revealed: Beef Stock au Orlando Crispe: Marinate the carcass of a cow in a hot-water bath for several hours with its chef, so that the juices of the one can mingle with that of the other.
(Amazon)
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