Dark Side of the Spoon: The Rock Cookbook

by Joe Inniss, Ralph Miller, Peter Stadden

Overview

Dark Side of the Spoon: The Rock Cookbook features thirty recipes inspired by some of the most renowned rock acts of today and yesteryear. The dishes are accompanied by exclusive artworks from thirty top illustrators. Catering for cooks of all abilities and tastes, this book will help you master a wide range of appetizers, entrées, and desserts—including Smashing Pumpkin Pie, Fleetwood Mac and Cheese, and Primal Bream.

Dark Side of the Spoon celebrates the many humorous parallels between food and rock, and is a must-have for anyone with a love for cooking, music, or illustration, or indeed all three.

Product Details

ISBN-13:	9781786270894
Publisher:	Laurence King Publishing
Publication date:	10/31/2017
Pages:	96
Product dimensions:	5.40(w) x 6.60(h) x 0.60(d)

About the Author

Joseph Inniss is a massive foodie who enjoys creating dishes with a twist.

Ralph Miller is currently working as a TV news producer and has previously worked as a columnist and journalist at a number of the UK's leading news publications.

Peter Stadden is a graphic designer and big music fan.

Editorial Reviews

10/23/2017
U.K. food enthusiasts Inniss, Miller, and Stadden follow 2014’s Rapper’s Delight: The Hip-Hop Cookbook with this offering of 30 rock-inspired recipes with pun-based titles such as Fleetwood Mac & Cheese, Motley Stüe, and Soundgarden Salad. The dishes themselves are fairly straightforward, varying only slightly from traditional recipes in most cases. The Offspring Rolls are standard egg rolls, the Smashing Pumpkin Pie is just that, and the Rolling Scones are traditional British scones studded with currants. There are a few imaginative, whimsical takes: Spinal Tapioca is a creamy tapioca pudding topped with cookies used to create a Stonehenge monument, and Ladle of Filth is a chorizo paella drenched in squid ink that lives up to its gothic metal namesake. Each of the recipes is accompanied by a clever illustration. Though it’s unlikely to inspire a trip to the grocery store, the cookbook succeeds as a novelty packed with reliable instructions for all manner of dishes with a decidedly British bent. (Oct.)

Publishers Weekly