Congratulations to Mariah who makes White chocolate Chiffon cake with whipped cream icing and strawberries. So sweet and lovely! We hope you enjoy Bob’s book as much as we have.
I see a lot of cookbooks, but not many that make me smile as much as Bob Blumer’s Glutton For Pleasure. Why should I be surprised? He’s been entertaining us for nearly twenty years, most recently with his Food Network TV shows, The Surreal Gourmet and Glutton for Punishment.
Blumer’s book is part fun recipes, entertaining stories, and edgy Emily Post (“tips for keeping inebriated guests from driving home” anyone?), with smatterings of his surreal art throughout.
What first caught my eye was his playful recipe titles and photography. Nutcases, for example, are honey-drizzled Gorgonzola knobs sandwiched between candied walnut halves served in walnut shells. Or how about Chinese Sno-Cones: colorful chicken salad served in baked wonton trumpets. Salmon Cupcakes… well, click on the recipe below. It’s been a long time since I’ve fantasized about making someone else’s recipes.
Eye-catching photography and clever recipe titles make for good fantasy, but is the food grounded? Are the recipes doable and do they taste good? Blumer, indeed, knows how to cook. His food is solid, his flavors innovative, yet appealing.
He also knows how to put nervous cooks at ease. In each recipe he points out uncommon ingredients, level of difficulty, active and inactive prep time, as well as any advance prep. Plus he offers drink suggestions, and even “music to cook by.”
And there’s so much more. A wine tutorial cleverly titled ‘Stop and Smell the Rosés’, smart advice on streamlining your kitchen (DIY Kitchen Feng Shui), a “how to” for enjoying your own party called The Art of a Dinner Party. Or how about this: “20 Ways to Avoid Making Dessert.”
Stephen Perrine of Men’s Health said. “If Anthony Bourdain, Nigella Lawson, and Salvador Dali had a ménage a trois, this would be their love child.” Wow, wish I’d thought of that.
One of you will win a copy of Glutton for Pleasure. Just tell us the most whimsical dish you’ve ever made. Deadline is 9:00 PM ET Monday, May 16th (Maggy’s birthday, by the way!)
To get you going, I’ll start. I used to make a sweet pastry cornucopia that I filled with fresh and dried fruit and nuts: a fall centerpiece that doubled as a dessert. I wonder what Bob Blumer would have called it.