Hot Dog Taste Test
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3.0 • 1 Rating
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- $12.99
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- $12.99
Publisher Description
The new book from the James Beard award-winning cartoonist and designer/producer of Netflix’s Bojack Horseman
Lisa Hanawalt's debut graphic novel, My Dirty Dumb Eyes, achieved instant and widespread acclaim: reviews in the New York Times and NPR, Best of Year nods from the Washington Post and USA Today, and praise from comedians like Patton Oswalt and Kristen Schaal. Her designs define the look of the wildly popular Netflix animated series Bojack Horseman. Her culinary-focused comics and illustrated essays in Lucky Peach magazine won her a James Beard Award.
Now, Hot Dog Taste Test collects Hanawalt's devastatingly funny comics, gorgeous art, and screwball lists as she tucks into the pomposities of the foodie subculture. Hanawalt dismantles the notion of breakfast; says goodbye to New York through a street food smorgasbord; shadows chef Wylie Dufresne, samples all-you-can-eat buffets in Vegas; and crafts an eerie comic about being a horse lover yet an avid carnivore.
Hot Dog Taste Test explodes with color, hilarity, charm, and, occasionally, reproductive organs. Lush full-spread paintings of birds getting their silly feet all over a kitchen, a fully imagined hot dog show (think Best in Show but with hot dogs), and a holiday feast gone awry are the creamy icing on this imaginative rainbow-colored cake. But Hanawalt's wit and heart extend far beyond gags--her insightful musings on popular culture, relationships, and the animal in all of us are as keen and funny as her watercolors are exquisite.
PUBLISHERS WEEKLY
Hanawalt, the author of My Dirty Dumb Eyes and designer for the animated series Bojack Horseman, turns her cartooning eye toward food and foodie culture among other topics in her second collection. With essays on Vegas buffets, Argentinian cuisine, and swimming with otters (many originally published in Lucky Peach magazine), Hanawalt takes a kebab skewer to the pomposity that's grown up around food and dining. The cartoons evoke an idiosyncratic absurdity akin to Roz Chast's work ("Baking tip: keep your sweet tooth away from your salt molar"). Of particular interest is Hanawalt's account of observing Wylie Dufresne, which approaches the chef and his work not from a pedestal of haughty criticism or with the kowtowing awe that pervades "cheflebrities," but simply as a woman who loves food of all kinds. New Yorkers will get a special kick out of the detailed breakdown of the city's sidewalk cuisine, but Hanawalt's self-aware humor (with a side order of deeply affecting personal stories) will whet anyone's appetite.
