Movie Menus
Recipes for Perfect Meals with Your Favorite Films: A Cookbook
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- 10,99 €
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- 10,99 €
Description de l’éditeur
Movie Menus pairs classic movies with easy recipes updated from historic cookbooks to help you create a sensational dining experience for any film genre.
Both foodies and film buffs will find their passions fulfilled in this deliciously cinematic cookbook, which gathers authentic recipes from the cultures and eras portrayed in your favorite films: Old-Fashioned Southern Fried Chicken with Gravy to savor with Gone with the Wind; Spaghetti and Meatballs with Eggplant for The Godfather; Pan-Seared Steak and Onions with The Alamo; a Victory Garden Salad for Patton.
The chapters are organized into ten distinct film genres—everything from “Pharaohs and Philosophers” and “Knights and Kings” to “The Wild West” and “Romantic Dinner for Two”—with a dozen or so recipes each. Treat your family to a complete meal served in popcorn bowls while watching Shrek, or enjoy a Renaissance feast with Shakespeare in Love. Spiced with film factoids, black-and-white movie stills, famous lines, and bloopers, Movie Menus is as fun to read as it is to use, and promises to be a classic.
PUBLISHERS WEEKLY
Thanks to this captivating collection of recipes, movie trivia and culinary history, plain popcorn will have a hard time cutting it as a movie snack again. Food historian Segan (Shakespeare's Kitchen: Recipes for the Contemporary Cook) splits her time between Italy and New York City, and the recipes she chooses for this volume are as sophisticated as one might expect. She organizes her book by film genres and eras, including"The Gilded Age,""The Wild West,""Family Movie Night" and"Gangsters to Greasers." For each theme, Segan lists two dozen or more film suggestions, from the obscure to Oscar winners; recipes for appetizers, main dishes and desserts; and film trivia and humorous quotes, such as Cary Grant's famous"Insanity runs in my family...it practically gallops" (from Arsenic and Old Lace). Most recipes are relatively simple to prepare, and many are taken from the first cookbooks in which they ever appeared (the Peach Melba is French chef Auguste Escoffier's late-19th-century original; Courage Tart, an Elizabethan aphrodisiac, comes from a book written in 1587). Some foodie/film buffs will be looking for a timpani recipe to duplicate the one featured in the 1996 Stanley Tucci/Isabella Rossellini film Big Night, but its unfortunate absence is probably the only quibble they'll have with the volume.
