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Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand

Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand

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Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand

Lungime:
175 pages
35 minutes
Lansat:
Oct 18, 2010
ISBN:
9781440510892
Format:
Carte

Descriere

Got a peanut butter cup, a Fruit Roll-Up, and a bag of chips? Voilà--Truffled Berry Praline Purses!

Passing off a snack attack as fine food is as easy as a trip to the corner convenience store with this book. Featuring 51 clever photographically depicted recipes designed to turn the most disgusting of snacks into delicious(-looking) "gourmet" meals, you can fool even the most discerning palettes.

But never mind impressing others! Since many of the ingredients are easy to find in a typical office vending machine, you can save money--and treat yourself to something special. (You are also encouraged to invest in a really great porcelain plate and some stellar silver to complete the experience.)
Lansat:
Oct 18, 2010
ISBN:
9781440510892
Format:
Carte

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Junk Foodie - Emilie Baltz

appetit!

Introduction

Guilty Pleasures

illustration I grew up in a house without junk food. My mother was French, and preached of everything in moderation. Each meal was incredibly creative, but, above all, healthy. We were humans, and that's what humans ate. Good, healthy food. Snack time at our house meant fruit wedges, toast, and maybe some juice. Maybe. The sugar-iest thing my brother and I had was the occasional box of Cinnamon Toast Crunch. And if my mom was away from the breakfast table, we'd eat three bowls as fast as we could, and then drink the milk. The last few gulps were so thick with cinnamon and sugar it felt like drinking delicious, edible, wet sand. Junk food, to me, was what aliens ate. And I was jealous of them. They lived all over town, in houses that looked and smelled different. They had cable TV, didn't need to clean their rooms, and some of them were even allowed to say the forbidden words, Shut up! In short, they were to be admired.

To balance this land of heathens, we'd fly off to France in the summer and eat things like Fois Gras and Tarte Amandine. The natives there said words like merci! and s' il vous plait. It was a far cry from the land of Cinnamon Toast Crunch — in this world we used silver forks and knives, and supported the importance of apperitifs and elbows-off-the-table. Never, ever, would you dare ask for a thing called ketchup.

That was then. This is now. Today the French eat Twinkies and the Americans eat Fois Gras. It's somewhere in between that Junk Foodie evolved. Some call it fusion, I call it revolution. 'Cuz one rainy New York day, I sat at my desk dreaming up ways of making tasty distractions from the office snacks around me. And soon enough, an entire regime crystallized. And soon enough I left my job to make this stuff: Gross, delicious, ugly, beautiful, it was both alien and familiar. It was Junk Foodie.

I make no pretense of this being any good for you at all, but I do guarantee to delight, inspire, and make everyone giggle. Take it with a grain of … sugar(?) and practice moderation. Because too much of anything is no good at all. But not enough fun is a crime. Dig in! illustration

Emilie Baltz, 2010

Equipment & Techniques

What it takes to be a Junk Foodie

Junk Foodie Pantry: Everything You Need to be a Junk Foodie

These ingredients can be interchanged for any similar generic or brand-name product in the marketplace. These choices do not represent any brand allegiances. We just think they taste good.

LIQUIDS: These are some of our faves. Mix 'em up and enjoy!

illustration

Yoo-hoo

This sweet chocolate drink dates from the 1920s and is a great addition to any cocktail beverage or recipe that calls for a liquidy brown

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