Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain’s extraordinary life in food, including appearances from many of the world’s most renowned chefs.
Not since Jean Anthelme Brillat-Savarin’s landmark The Physiology of Taste has there been a more comprehensive guide to the world of food and wine. From food history to dining etiquette to matters of taste, this practical handbook offers the basics for navigating every aspect of gastronomy, including: · • A food timeline, from the dawn of man to the modern era· • The importance of celebrity chef hairstyles· • Achieving the orgasmic potential of chocolate· • Culinary pick-up lines· • The twenty types of offal you need to eat before you die· • Becoming a “master baster” on Thanksgiving· • A field guide to the modern foodie, from carniwhores to gastrosexuals· • Essential exercises for bulking up your taste buds· • Tips for raising a baby gastronome· • How to prepare for a vegan apocalypse· • And so much more . . .
Praise for Ruth Bourdain online: “It is kind of genius. I love it. I’m a total addict. I’m hooked already and, frankly, flattered and disturbed in equal measure.”—Anthony Bourdain, author and host, No Reservations “I normally read him religiously. And I find him hilarious.” —Ruth Reichl, author, former editor-in-chief, Gourmet “A shining star out there in [the] twitterverse.”
—Tom Colicchio, chef and host, Top Chef “Truly a scary creation.”
—Michael Ruhlman, author
"COVER me with Offal"
Just finished this succinct high percussion smart bomb of culinary madness. Oh, I (we) have been waiting in earnest for such a keen burst of insight, carefully demystifying and decoding the arcane secrets of celebrity chefdom. Instructive without being pedantic; humor so cleverly and crisply presented...My God! Brilliant! I am fortunate to have grown into this new era, remembering Julia and Jacques, followed by the operatic Singing Chef noted for steam sauté, Smith, Kerr, Yan, a very young Emeril, and then Tsai, Batali, Lawson, Brown, etc. All of which added a special nostalgic backdrop. I thoroughly enjoyed this book and invariably burst out laughing at all the wrong times and at truths that some would find utterly ridiculous. Ruth Bourdain is a critical beacon, compass and flawless interpreter of modern food ethos. A wonderful mingling of Reichl's soft lyrical prose and Bourdain's brutally forceful verdicts. The memoirs regarding Batali's tutorial on bong and croc and Ramsey's laser guided profanity had me hooting so openly I was asked to leave Church! Various hyperlinked guides, lesson matrices, glossaries are interspersed at just the right moments are densely packed with important tidbits. This little book is a must read for any enthusiast, foodie, gourmand, and Sunday dandy. A satirical goulash and critical assessment of our new age of gastronomy.