Cookin' with Coolio
5 Star Meals at a 1 Star Price
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4.9 • 7 Ratings
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- $18.99
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- $18.99
Publisher Description
There’s only one thing that Coolio’s been doing longer than rapping: cooking. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find the fusions Coolio created like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout.
Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and finish off with “Banana Ba-ba-ba-bread” sweetened with golden honey.
Cookin' with Coolio features 76 tasty, easy-to-make and economical recipes built around comfort foods with a healthy twist, accompanied by 25 full-color pictures. The book covers everything:
-How to Become a Kitchen Pimp
-The Rules of the Ghetto Gourmet to everything you'll need to make a complete meal
-Pimpin’ the poultry
-Sinful steaks
-It’s Hard Out Here for a Shrimp
-Chillin’ and Grillin’
As Coolio says, “All you need is a little bit of food, and a little bit of know-how.”
PUBLISHERS WEEKLY
Though best known hip-hop anthems like "Gangsta's Paradise" and "Fantastic Voyage," musician Coolio has proven himself something of a Renaissance rapper in his internet series Cookin' With Coolio. Here, the artist adapts recipes from his web show without sacrificing any of the slang, attitude or casual vulgarity fans have come to expect. Referring to himself in both first and third person (sometimes within the space of a single paragraph), the self-proclaimed "King of the Kitchen Pimps" teaches readers how to become a "ghetto gourmet" with basics like scallops "rap'd" in bacon, shrimp cocktail (Cold Shrimpin'), spaghetti (Bro-Ghetti), and lettuce wraps (Chicken Lettuce Blunts). Armed with garlic, onions, olive oil and balsamic vinegar, which appear in almost every recipe, Coolio provides step-by-step instructions only slightly more (less?) difficult to navigate for the slangy substitutions (dime bags rather than teaspoons), cheeky asides (step seven in Steak Fatricia: "Pass out the sombreros and machetes"), and unnecessary expletives (Crazy Pollo Salad "easily serves 4 crazy motherf****ers"). The irreverent energy can get tiring, especially when Coolio's indulging a slight misogynistic streak (chapter four is titled "Salad-Eatin' Bitches"), but the basics are well-represented with a minimum of fuss or pre-planning.
