×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant
  • Alternative view 1 of FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant
  • Alternative view 2 of FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant
     

FUDS: A Complete Encyclofoodia from Tickling Shrimp to Not Dying in a Restaurant

by Kelly Hudson, Dan Klein, Arthur Meyer, Mario Batali (Introduction)
 

Since the FUDS parody menu went viral through the Brooklyn foodie scene, then the broader food world and the even broader Internet in 2012, people have been clamoring for the recipes behind those menu items. (Well, actually, no, they haven't, because most of them consisted of baffling nonsense words [Mini-hrak cuddles with malonies] or otherwise sounded disgusting

Overview

Since the FUDS parody menu went viral through the Brooklyn foodie scene, then the broader food world and the even broader Internet in 2012, people have been clamoring for the recipes behind those menu items. (Well, actually, no, they haven't, because most of them consisted of baffling nonsense words [Mini-hrak cuddles with malonies] or otherwise sounded disgusting [Dead dog co-plated with yam clippings and a leafy sage dumping.] Oftentimes, both.)

BUT. People HAVE been clamoring for more of the deliciously absurd humor that characterizes the FUDS brand. And since that spot-on menu send-up, the young comedians behind it have spun out an entire "cookbook and field guide." Here are tips on planning a seasonal menu that's likely to make your guests ill; tips on kitchen safety that could leave your sous-chefs badly charred. And, of course, recipes for all the FUDS classics: Roundeye Flank Stringers with a Yankee-Poisoned Marinara and Fuzzy Rice Curds, Shitty Chicken Spanked with Cinnamon-Garlic Dirt and Dimpled with a Freshwater Whale-Tit Sauce . . . and the cult classic Bill Clinton Sandwich!

The cookbook is designed and illustrated with a straight face--with a foreword by master chef Mario Batali--perfectly balancing the anarchic humor suffusing this parody. Your pretentious foodie friend has been asking for it: introduce them to the wonderful world of FUDS.

Editorial Reviews

From the Publisher

"One of the 100 Funniest Things in the History of the Internet." —GQ

"Tear-jerkingly hilarious." —Gawker

"Pitch-perfect." —The Feed on BonAppetit.com

"This may just be the funniest thing I have ever seen . . . It's perfect." —VH1.com

Product Details

ISBN-13:
9781620403143
Publisher:
Bloomsbury USA
Publication date:
02/24/2015
Pages:
176
Sales rank:
770,895
Product dimensions:
5.90(w) x 8.60(h) x 0.80(d)

Meet the Author

Alfredo and Antonio Mizretti are the most buzzed-about young food entrepreneurs in Brooklyn, and completely fictional. Mario Batali has nothing nice to say about them, but for some reason agreed to write the foreword. He is a real chef, restaurateur, and author, with a Michelin star to his name.

The real authors of the FUDS cookbook are: Kelly Hudson, a writer and producer for Adultswim.com; Dan Klein, a writer for Funny or Die, and Arthur Meyer, a writer for The Tonight Show Starring Jimmy Fallon. All three lived in Brooklyn, until Dan had to move to L.A.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews