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Feasting with Bompas & Parr
Feasting with Bompas & Parr

Feasting with Bompas & Parr

Powerful Recipes & Savage Tales of Food for Feasting

COOKING

224 Pages, 9 x 11

Formats: Cloth

Cloth, $34.95 (US $34.95) (CA $38.95)

Publication Date: December 2013

ISBN 9781862059382

Rights: US & CA

Pavilion Books Group (Dec 2013)
Pavilion

Price: $34.95
 
 

Overview

Following up their utterly original take on cocktails, Bompas & Parr offer another glimpse into the world they know best—exciting and original ways to enhance the dining experienceOur next cookbook is so hairy and muscular it includes an investigation into spontaneous combustion, glitter ham, a chronicle of feasting since the dawn of time, phallic ice sculptures, techniques for feeding 8 to 33,000 people and the surprisingly sensitive mixed drinks of Aleister Crowley. There are also compelling recipes and a whole section on snakes vs cocktails.Easily the most provocative players on the global food scene, Bompas & Parr have created a new recipe book with a difference, focusing on how to create truly unusual and spectacular foodie events in your own home. They offer fascinating spreads on special feasts through history (including many of their own events) and outrageous but delicious recipes for food and drinks to make your own feast dramatic and a real talking point for all your guests. From Cheese Straws to Glitter Ham, Banana Flambé to Boudoir Biscuits, Chewing Gum to Alchemical Mountain Brew, the recipes showcase the best of Bompas & Parr's wild imaginations, accompanied by breathtaking photography. Includes dual measures.

Reviews

“Feasting achieves something that American chefs can't really seem to get the hang of in their cookbooks, but British and Canadian chefs manage to pull off from time to time: this book is fun.” —Eater.com

Author Biography

Sam Bompas and Harry Parr have blurred the boundaries between art and food since founding their company in 2007, by exhibiting at the Barbican, San Francisco Museum of Modern Art, and Salone Del Mobile; designing jellies with some of the world's leading architects; and inventing the world's first flavor-changing chewing gum. They have made custom jellies for Heston Blumenthal and Gordon Ramsay and have appeared on the Martha Stewart Show.

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