Somebody Feed Phil the Book
Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook
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5.0 • 1 Rating
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- $4.99
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- $4.99
Publisher Description
NEW YORK TIMES BESTSELLER
“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray Romano
The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil.
Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book.
In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.
PUBLISHERS WEEKLY
A hungry host provides plenty to chew on in this entertaining guide. Taking fans on an all-consuming tour through the first four seasons of his Netflix show, Somebody Feed Phil (think "exactly like Anthony Bourdain, if he was afraid of everything"), Rosenthal serves up a combination companion volume, cookbook, and travelogue. In excursions both international and domestic, the goofy and galloping gourmand highlights tourist destinations from Chiang Mai, Thailand, to Honolulu; reminisces over meals and trips shared with friends; reveals some tasty behind-the-scenes tidbits; and offers up recipes from near and far. From Mexico City comes a recipe for pink mole—a dessert made with hibiscus flowers and various berries—while a trip to Seoul inspires a recipe for the popular summer dish samgyetang, a piping hot ginseng chicken soup. Closer to home, Rosenthal recounts his New York City adventures, including a trek to Peter Luger, before offering up a classic sausage, egg, and cheese inspired by the city's ubiquitous bodegas. And in New Orleans, "the best vegetarian sandwich I've ever had" is a collard green melt from the renowned eatery Turkey and the Wolf. As a bonus, many of the chapters end with a joke from Rosenthal's late father Max, providing a delightful serving of corn. Fans will eat up every bit.
