Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave

Stefan Gates Max La Riviere-Hedrick


Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave

Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave

  • Title: Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave
  • Author: Stefan Gates Max La Riviere-Hedrick
  • ISBN: 9780156030977
  • Page: 405
  • Format: Paperback

Dried nasal mucus Dried nasal mucus, colloquially known as a boogie, booger or bogey, is found in the nose.It is a result of drying of the normally viscous colloidal mucus, commonly known as snot. Rabbit pie Rabbit pie is a game pie consisting of rabbit meat in a gravy with other ingredients typically onions, celery and carrots enclosed in a pastry crust Rabbit pie is part of traditional American and English cuisine It has recently found renewed popularity. A Slimy Meal at Maneki with Bizarre Foods Andrew Zimmern About Jay Jay Friedman is a freelance food writer and gastronaut global explorer of things gourmet and, well, not so gourmet Born and raised in New York and missing those back east bagels , Jay says he came to Seattle in because there s great produce here. Three Delicious Days in Vancouver Gastrolust There s a lot to explore I ve picked just a small number of places and assembled them into an ambitious eating itinerary, with non dining activities perish the thought to fill the time between meals if you choose to skip my suggested snacking opportunities, that is. , Gastronauts New adventures in traditional cuisine Gastronaut noun pl gastronauts A person with a keen appreciation for food. , . Singapore Food Blogs Restaurant reviews, cafes, hawker stalls, bars and food shops all the best, the newest, and the most popular, drawn from over blogs



An irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, Gastronaut is equal parts cookbook and quest book For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty Whether you re ready tAn irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, Gastronaut is equal parts cookbook and quest book For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty Whether you re ready to gild your breakfast sausages with gold, re create the Last Supper, or cook a whole pig in an underground fire pit, this book takes it all on with gusto and little regard for what one might call decency Gastronaut answers questions like what foods make us fart how do you make your own moonshine is it possible to teach grandmas to suck eggs how would you stage a bacchanalian orgy in the comfort of your own home Here is the perfect book for people who are fascinated by the wilder side of food and who, every now and then, want to show off their penchant for the extremeE GASTRONAUT S CREEDFood will consume 16 percent of my life That life is too precious to waste therefore I resolve, whenever possible, to transform food from fuel into love, power, adventure, poetry, sex, or drama I will never turn down the opportunity to taste or cook something new I will never forget canap s are evil I will remember that culinary disaster does not necessarily equal failure I will always keep a jar of pesto to hand in case of the latter.


Recent Comments "Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave"

Very funny in parts, but a few chapters went beyond my comfort zone for grossness. Just so you know, I'm not squeamish about blood, surgery, or even death (I read "Stiff" with scarcely a qualm). However, certain other bodily secretions, excretions and functions make me queasy -- and I have a terrible insect phobia. (The fear part pertains mainly to moths, but I find all insects repulsive, and can't stand the thought of eating or cooking them.) There were a couple chapters I had to virtually skip [...]

I had to work really hard to ignore the picture of the author. He's got the same glasses-haircut combo as most of the snotty, faux-boho, crypto-yuppie neo-leftie scumbags that are always blocking up the aisles at the supermarket here, looking for organically sourced frozen dinners and responsibly farmed soylent paste.Okay, maybe they're not all that bad, but one of the worst of those assholes and his bottle-blond dingbat of a wife were following me around today, blathering about how hard it was [...]

Utterly and quaintly bizarre. Almost as good for foodie conversation (dinner party, BBQ, or down the pub) as Hugh Fearnly-Whittingstall; however HFW has the massive advantage in that you can actually cook, and eat very well, from his writings."Gastronaut" is a fascinating addition to the shelves of "What under-represented angle can I possibly find to write about in the subject area of food and eating?" OK, yes, I mildly enjoyed reading it; even though I had to grit my teeth during the sections m [...]

Everything you didn't want to know about food, or wondered but didn't want to ask !The section on Human Harvest, eating or drinking bits of human such as nails, earwax and others I won't mention, was a little suspect. The results were based on your own consumption of your body bits.Breast milk came out as 35%. Now I would have thought that most women who are breast feeding have tried it, not as a refreshing drink instead of Chardonnay, but out of fascination.As for eating/drinking items from som [...]

The text is charmingly inspirational thanks to Gates' very british sense of humour, and his attitude to eating. Few texts on the market today explore cannibalism, eating insects, hosting Bacchanalian feasts and making head cheese with the same earnest humour as Gates expresses. This is not a book to cook from (unless you have a large private property, somewhat unlimited funds, excellent butchers and very adventurous friends) but it is one to enjoy if you're contemplating philosophies of cooking [...]

Funny book, provides topics for dinner party conversations. Gets men more excited than women (they all want to roast suckling pigs in holes in the backyard). I like it that the author has cooked and eaten nearly every recipe in the book - including boiled woodlice, head cheese (pig's head), and salmon with aftershave. and when he hasn't, he admits it ("If you can lay your hands on termites in any great numbers, it probably means your house is about to fall down").

A gloriously strange recipe book, worth reading even if you never use any of the recipes. I really enjoyed this book and its premise, which is that you're going to be eating anyway, so why not experience eating to the hilt? In search of culinary epiphanies, the author explores the lowbrow (what foods make people fart?) and the highbrow (how to stage a Roman orgy in the comfort of your own home). The music suggestions are also spot-on.

This book is hilarious! It is truly a wacky look at food. Maybe it is because I am pregnant and due with my second in just a few weeks, but I particularly enjoyed the section on making placenta loaf! LOL Stefan Gates is part foodie, part insane nut. That makes for a great and totally unconventional read!

An extremely amusing, yet well written book about odd, interesting, bizarre, and amusing foods. The author never fails to be both entertaining AND educational although when I am going to need to know how to make head cheese is beyond me.

If you are looking for an actual cookbook, this probably isn't for you. The author is definitely a little twisted, but this is an absolutely hilarious book. Lots of history on English foods, and some very funny recipes for headcheese and suckling pig.

Some of the ideas are interesting but few of them are practical. The book is held together by its humor and music selections accompanying each recipe. But the recipes themselves are scattered and feel more like trivia. This should have been a article, not a bound book.

For some reason, this book was on my to-read list. After finishing it, I'm wondering why. While there are some strange, but interesting tidbits of information, for the most part, this is a ridiculous book. Maybe that is the point, after all the author does want his audience to play with food.

Not bad in parts. If you're curious, read the first few pages - either you'll like the authors style or you won't. Having said that, the reference material in the back is quite interesting, and I'd suggest it for anyone with an interest in the weird and odd of food.

More essays, less recipes!But I totally adore the tongue-in-cheek "put vegetable fats in a centrifuge" part when describing how to make margarine at home (if home is a food lab). That sort of humor is right up my alley.

Rather silly book, full of recipes that try too hard to be shocking. Ends up being rather embarrassingly ridiculous instead.

It had its moments, but there were a couple sections that were disgusting just for the gross-factor.

I just can't seem to get enough of arrogant chefs doing kooky things

entertaining but not much more than that

Enh. Decent writing, but too much emphasis on isn't-it-weird without anything being that weird. Maybe carpaccio is crazy in England. Whatever buddy.

Cooking out of the box or out of the pot

I now have the overwhelming desire to roast a suckling pig.

Gross out factor in the first half is not very entertaining. Eked a slight comeback in the other half, squeaking by with two stars.

Experiments you never thought of doing with your food or your body.

Funny,Entertainingwierd as hell.If you have ever thought about eating Bugs,Toenails,Hair,Human Flesh,or Singing Hinnie this is the book for you.

I think I want to cook a suckling pig for Christmas dinner. Inspired by this book.

there some interesting ideas and recipes in here (especially if you're curious about roasting a whole pig) but a lot of the writing is kind of twee and precious and that turns me off some.


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    Posted by:Stefan Gates Max La Riviere-Hedrick
    Published :2018-08-23T11:12:47+00:00