Blends memoir and travelogue in a foodie reference by the rapper, chef and host of Vice's popular series by the same name, organizing 100 entries that survey the dishes, cooks, regions and restaurants that contribute to the author's personal favorites, from scrambled eggs and tacos to Jamaican jerk and hand-rolled pasta.
This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.
Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!
Recenzijos
"This book is a map of the inside of Bronson's brain. Starting with his version of Proust's madeleine, the 'bagel with cheese, ' and then traveling down the THC-intensified paths of desire to include cheap street foods in the five boroughs of NYC to exotica found on his pilgrimages across the planet . . . This magnificent tome is filled with both the recognizable and the perplexing. And, best of all, I can make it at home and so can you. . . . This is a book that is at once a testament to a wild palate, to a man with a gastronomic vision, to a hip-hop artist of the top of the top category, and a student of life with legendary curiosity. Bronson is the Leonardo da Vinci of pop culture's multi-cosmic, infinitely overstimulated, twenty-first century children of the handheld devices. At the very same moment all this is swirling around in your head, on your tongue, throughout every single muscle of your dancing, jumping being, you realize . . . F*ck!!! This is delicious." -- Mario Batali "probably the food/rap/weed book of the year." "Hes big, bearded and very sweary. Hes also on a mission to tell you about great food"
Daugiau informacijos
Winner of IACP Awards - Design category 2018. Short-listed for NME Best Book Award 2018 (UK).
| Foreword |
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9 | (2) |
| Introduction |
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11 | (7) |
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1 A Bowl of Crispix Eaten Over the Sink |
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18 | (2) |
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20 | (4) |
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24 | (8) |
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32 | (2) |
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5 Fried Potatoish Situations |
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34 | (1) |
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35 | (3) |
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38 | (1) |
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39 | (1) |
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40 | (12) |
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10 Taco Bell's Cheesy Gordita Crunch |
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52 | (1) |
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53 | (1) |
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54 | (2) |
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56 | (2) |
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OLD-SCHOOL ICE CREAM SHOPS |
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58 | (2) |
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60 | (2) |
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62 | (2) |
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64 | (2) |
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18 Food Magazines by the Toilet |
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66 | (1) |
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67 | (4) |
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20 A Hamburger Eaten Any Type of Way That Is Possible |
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71 | (3) |
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74 | (2) |
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76 | (6) |
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82 | (1) |
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83 | (4) |
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25 The Two to Order from a New York Deli |
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87 | (1) |
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26 Egg and Cheese on a Roll |
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87 | (1) |
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88 | (1) |
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28 Isted Grill Flaeskesteg |
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89 | (1) |
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90 | (2) |
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30 D'Angelo's Sausage and Peppers |
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92 | (1) |
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31 The Falafel from Grill Point |
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93 | (1) |
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94 | (1) |
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33 Fig and Robiola on Ciabatta |
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95 | (1) |
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95 | (1) |
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35 Bacon Chicharron on White Bread |
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96 | (2) |
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36 The Pinbone Fried Chicken Panini |
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98 | (2) |
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100 | (1) |
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101 | (3) |
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104 | (2) |
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106 | (1) |
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107 | (1) |
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108 | (4) |
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43 Mario Batali's Olive Oil Cake |
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112 | (1) |
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44 Joyce Goldstein's Mediterranean The Beautiful Cookbook |
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112 | (2) |
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114 | (2) |
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116 | (4) |
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MAGICAL DOUGHS FROM THE BALKANS |
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47 Grilled Flatbread with Spices on It |
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120 | (4) |
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124 | (1) |
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124 | (1) |
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125 | (1) |
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51 La Kalada Smokers Club |
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125 | (3) |
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128 | (3) |
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53 Lee Tiernan's Beef-Dripping Flatbread with Onions, Chiles, and Parsley from Black Axe Mangal |
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131 | (3) |
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134 | (2) |
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136 | (2) |
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138 | (4) |
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142 | (4) |
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146 | (1) |
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147 | (3) |
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60 Egg Noodles with Feta and Paprika |
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150 | (1) |
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61 Spaghetti with Garlic, Beautiful Olive Oil, and Chiles |
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151 | (3) |
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154 | (1) |
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155 | (1) |
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155 | (3) |
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65 Mazzo's Pasta with Pepperoni Cruschi |
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158 | (2) |
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66 Don Peppe's Linguine Clams |
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160 | (4) |
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164 | (1) |
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165 | (2) |
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167 | (1) |
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168 | (3) |
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171 | (5) |
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72 Rubi's at New Maxwell Street Market |
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176 | (1) |
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177 | (3) |
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74 Two-Minute Tomato Sauce |
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180 | (1) |
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75 Salsa Macha Al Estilo de Carlos |
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181 | (4) |
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185 | (4) |
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189 | (3) |
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78 The Hot Sauce from 117 |
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192 | (2) |
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79 A Fucking 270-Pound Tuna |
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194 | (2) |
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FRIED CHICKEN TEN DIFFERENT WAYS |
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196 | (1) |
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82 Taipan Halal Drums of Heaven (2006--14) |
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196 | (2) |
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198 | (1) |
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198 | (1) |
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85 Willie Mae's Scotch House |
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198 | (1) |
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199 | (1) |
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199 | (1) |
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88 Golden Fountain's Golden Fingers |
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199 | (1) |
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199 | (4) |
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203 | (1) |
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91 Alaskan Whale Blubber (A Hell of a Thing) |
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204 | (1) |
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205 | (2) |
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93 Strawberry Mint Lemonade |
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207 | (1) |
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208 | (1) |
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209 | (1) |
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210 | (1) |
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211 | (2) |
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98 Focaccia with Australian Feta and Satsumas |
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213 | (2) |
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99 Knowledge of the Ancients |
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215 | (1) |
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216 | (4) |
| Index |
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220 | |
Action Bronson is a rapper, chef, and the television host of Vice's "F*ck, That's Delicious." Born Ariyan Arslani to an American Jewish mother and an Albanian Muslim father, he grew up in Flushing, Queens, one of the most diverse zip codes on earth, and a fantasyland for culinary influences. For ten years after attending culinary school in Manhattan, Action cooked for a living, until he broke his leg at work in the kitchen. During the downtime he started working harder on recording his mix tapes under the superhero stage name of Action Bronsonand a hobby became a career. Action is now a real rap starrecognized everywhere from the metal bars of Copenhagen to canal-side cafes in Veniceand is signed to Atlantic Records/Vice Music imprint and managed by Shady Records founder Paul Rosenberg. Action's debut album, "Mr. Wonderful," was released in 2015. Rachel Wharton is an award-winning food writer and editor based in New York City. Formerly the features food writer for the New York Daily News and the deputy editor of Edible Manhattan and Edible Brooklyn, Wharton now freelances for publications such as The New York Times, Saveur, Everyday with Rachael Ray, and the Wall Street Journal. Most recently, Wharton was the co-author of DiPalos Guide to the Essential Foods of Italy, The Good Fork Cookbook, Back to the Kitchen with Freddie Prinze, Jr., and the illustrated guide Food Anatomy. She also wrote and edited The Edible Brooklyn Cookbook.
