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Feasting with Bompas & Parr: Powerful Recipes & Savage Tales of Food for Feasting

Bompas, Sam, Parr, Harry

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ISBN 10: 1862059381 / ISBN 13: 9781862059382
Published by Pavilion
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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About this Item

2013. Hardcover. Num Pages: 160 pages, over 120 colour photographs. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 280 x 224 x 22. Weight in Grams: 1254. 160 pages, over 120 colour photographs. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 280 x 224 x 22. Weight: 1248. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781862059382

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Bibliographic Details

Title: Feasting with Bompas & Parr: Powerful ...

Publisher: Pavilion

Binding: Hardcover

Book Condition:New

About this title


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 experience

Our 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.

About the Author:

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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