Binging With Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows

by Andrew Rea

Overview

NEW YORK TIMES BESTSELLER!
The book that 5 million fans of Binging with Babish on YouTube have been waiting for!

The internet cooking show Binging with Babish has taken YouTube by storm with views as high as 12 million per episode. For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director (who also wrote the foreword) asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and never-seen-before photos, as well as answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

Product Details

ISBN-13:	9781328589897
Publisher:	HarperCollins Publishers
Publication date:	10/22/2019
Pages:	336
Sales rank:	20,758
Product dimensions:	8.30(w) x 8.90(h) x 1.00(d)

About the Author

Andrew Rea is one part chef, one part filmmaker, and a generous dash of irreverent YouTube personality.  Self-taught both behind and in front of the camera, his cooking show, Binging with Babish, is enjoyed by millions of burgeoning chefs around the globe.  His passion for teaching and experimenting in the kitchen is rivaled only by his love of film and television, both of which he endeavors to share from his New York City kitchen.

Editorial Reviews

07/15/2019

Rea’s creative, if perplexing, cookbook borrows its premise from his popular YouTube cooking show of the same name to recreate recipes from movies and TV shows. There are several tantalizing recipes, such as Cornish hens with pomegranate sauce inspired by Frasier, chicken shawarma from The Avengers, and confit byaldi–inspired by Ratatouille. However, readers will be surprised to find several recipes that Rea acknowledges are inedible, such as the sugary-sweet pasta Buddy concocts in Elf and the “pretty gross” Dothraki blood pie recreated from Game of Thrones (made with two cups of pig’s blood and heavy cream). There are some recipes that enthusiastic readers will be enticed to try, such as courtesan au chocolat pastries that appeared in The Grand Budapest Hotel, and Szechuan sauce and nuggets from Rick and Morty, but Rea unexpectedly deems them “not worth the time or effort” to make. Several behind-the-scenes facts about Rea’s show (for his episode on making movie theater popcorn, Rea recalls an early job working the Regal Cinemas concession counter) and an in-depth look at his tattoos are entertaining, but they nevertheless feel superfluous. While Rea includes some good ideas here, this cookbook will only be truly appreciated by his most fervent fans. Agent: Eve Atterman, WME. (Oct.)

Publishers Weekly

Much like with cooking, we go into the field of storytelling because we want to connect with others on an emotional level. . . . Emotion, memory, and sensation are all intertwined on that rare occasion you hit it right. Andrew not only points his audience to the moments in film where all of those things come together, he also shows them how to create these moments in real life.” —from the foreword by Jon Favreau   “Andrew writes a fun filled book tying cinema to proper cookery. A man after my own heart, not taking himself very seriously, but his craft very seriously. Prison gravy! Get outta here.” —Isaac Toups, chef/owner Toups’ Meatery and Toups South   “Andrew Rea has captivated millions of viewers by recreating some of the most iconic dishes in TV and film. He’s a true original. I mean, I’ve read a lot of cookbooks in my day, but this is the first time I’ve ever seen a recipe for Homer Simpson’s Space-Age Out-of-This-World Moon Waffles.” —Sean Evans, host of Hot Ones   “Andrew Rea’s Binging with Babish is not merely a first-rate cookbook replete with gorgeous photos and mouthwatering recipes, it also details Rea’s revealing and moving personal journey from special effects wizard to YouTube stardom. How rare to find a cookbook that can make you laugh and cry and hungry in a single recipe.” —Ed Levine, founder of Serious Eats   “We sometimes buy cookbooks for their gorgeous photography, or their amazing sounding recipes, or because we love the stories told within, but the very rarest of culinary publications are the ones that feature all three, which is exactly what we have here. Throw in all the television and movie references, and Binging with Babish really does have it all.” —Chef John from Food Wishes Video Recipes   —

From the Publisher