ORLANDO CRISPE'S FLESH-EATER'S COOKBOOK
This is a cookbook for the millennium: an extravagant, shameless and highlyentertaining work that will change the course of contemporary cuisine, it takes cooking out of the kitchen and away from the TV screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters.

The notorious Thursday Club reveals its culinary secrets as the reader is invited to take part in its annual banquet. The meal is lavish, its contents unique, the taste out of this world. It is not just a meal but a philosophical statement. It is not to be eaten, but absorbed into the body. Orlando Crispe demonstrates the power of food on human behavior and how it can incite both love and revulsion. And no detail of preparation is too insignificant or too outre to be revealed:

Beef Stock au Orlando Crispe: Marinate the carcass of a cow in a hot-water bath for several hours with its chef, so that the juices of the one can mingle with that of the other.

Author Biography: David Madsen is the author of the highly acclaimed Memoirs of a Gnostic Dwarf, His second novel, Confessions of a Flesh-Eater, combined cannibalism with Platonism.

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ORLANDO CRISPE'S FLESH-EATER'S COOKBOOK
This is a cookbook for the millennium: an extravagant, shameless and highlyentertaining work that will change the course of contemporary cuisine, it takes cooking out of the kitchen and away from the TV screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters.

The notorious Thursday Club reveals its culinary secrets as the reader is invited to take part in its annual banquet. The meal is lavish, its contents unique, the taste out of this world. It is not just a meal but a philosophical statement. It is not to be eaten, but absorbed into the body. Orlando Crispe demonstrates the power of food on human behavior and how it can incite both love and revulsion. And no detail of preparation is too insignificant or too outre to be revealed:

Beef Stock au Orlando Crispe: Marinate the carcass of a cow in a hot-water bath for several hours with its chef, so that the juices of the one can mingle with that of the other.

Author Biography: David Madsen is the author of the highly acclaimed Memoirs of a Gnostic Dwarf, His second novel, Confessions of a Flesh-Eater, combined cannibalism with Platonism.

12.99 In Stock
ORLANDO CRISPE'S FLESH-EATER'S COOKBOOK

ORLANDO CRISPE'S FLESH-EATER'S COOKBOOK

by First Last
ORLANDO CRISPE'S FLESH-EATER'S COOKBOOK

ORLANDO CRISPE'S FLESH-EATER'S COOKBOOK

by First Last

Paperback

$12.99 
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Overview

This is a cookbook for the millennium: an extravagant, shameless and highlyentertaining work that will change the course of contemporary cuisine, it takes cooking out of the kitchen and away from the TV screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters.

The notorious Thursday Club reveals its culinary secrets as the reader is invited to take part in its annual banquet. The meal is lavish, its contents unique, the taste out of this world. It is not just a meal but a philosophical statement. It is not to be eaten, but absorbed into the body. Orlando Crispe demonstrates the power of food on human behavior and how it can incite both love and revulsion. And no detail of preparation is too insignificant or too outre to be revealed:

Beef Stock au Orlando Crispe: Marinate the carcass of a cow in a hot-water bath for several hours with its chef, so that the juices of the one can mingle with that of the other.

Author Biography: David Madsen is the author of the highly acclaimed Memoirs of a Gnostic Dwarf, His second novel, Confessions of a Flesh-Eater, combined cannibalism with Platonism.


Product Details

ISBN-13: 9781873982426
Publisher: Dedalus, Limited
Publication date: 02/25/2015
Pages: 100
Product dimensions: 6.00(w) x 9.00(h) x 1.00(d)
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