True Blood: Eats, Drinks, and Bites from Bon Temps

True Blood: Eats, Drinks, and Bites from Bon Temps

Gianna Sobol

Language: English

Pages: 224

ISBN: 1452110867

Format: PDF / Kindle (mobi) / ePub


True Blood, HBO's blockbuster paranormal drama, enthralls a diverse audience of 13 million viewers (and counting). Menus at the now-famous Fangtasia and Merlotte's Bar and Grill play a key role in the series, providing sustenance for its human characters, evoking memories of a bygone life for its vampires, and serving as a powerful symbol for the desires and carnal needs the characters harbor. It's no wonder so many fans revel in at-home parties inspired by the food on the series! With recipes from unforgettable scenes, each entertainingly introduced by True Blood's most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps.

 

 

 

 

 

 

 

 

 

 

CHOPPED GARLIC 3 CUPS............................. BEEF BROTH 12 OUNCES....................... DARK BEER, SUCH AS ABITA TURBODOG BEER (OPTIONAL) 4 . . ................................... CARROTS, COARSELY CHOPPED 2 . . ................................... BAY LEAVES Preheat the oven to 350°F. Generously season the roast with salt, black pepper, and cayenne. Dust evenly with the flour. Heat the vegetable oil in a large, heavy pot (preferably cast iron) or Dutch oven over medium-high heat. Place

étouffée from the big city can compete. It takes real Louisianans to teach you how to turn grease into gravy. So we decided to do just that by puttin’ together this cookbook. We’ve got Gran’s fried chicken and her sugar pie, Terry’s chili, crazy Maryann’s maenad feast, Tara’s and my ice cream sundae parties, and all the rest of the recipes that we grew up on. And for those who prefer their food in liquid form, like our vampire friends, we’ve got a whole section on mixin’ up cocktails. Just the

occasional hunter’s soufflé. And lest they forget about pleasures that my company affords, I throw marvelous parties to remind them that above all, we crave being out of control. Blood Orange Mimosas ONE 750-ML BOTTLE... CHILLED CHAMPAGNE 1 CUP........................ FRESH BLOOD ORANGE JUICE Fill each of six flutes with three parts champagne and one part orange juice. Garnish with a mint sprig and a strawberry. Serve immediately. 6 MINT SPRIGS........... FOR GARNISH 6 STRAWBERRIES........ FOR

...................... 75 LIFE—OVER EASY................................ 81 CRACKED EGGS BENEDICT ................... 82 HOLY HOECAKES .. .............................. 86 STAKE AND EGGS .............................. 89 PREFACE ........................................... 16 UP-IN-ARMS BISCUITS AND GRAVY . . .... 90 INTRODUCTION BY SOOKIE STACKHOUSE .................... 18 HOPES, SQUASHED............................. 92 CRAWFISH DIP.................................... 94 BEAUTIFULLY BROKEN

boiler or in a heatproof bowl set over a pan of warm water. Fry the eggs: Melt 2 tablespoons of butter in a large skillet over medium heat. Break four eggs into the skillet and cook until the whites are just set, about 3 minutes. Put each egg on a warmed plate. Repeat the process with the remaining butter and eggs. Put two boudin patties on each serving plate and spoon over some tasso hollandaise. Sprinkle with cayenne before serving. Holy Hoecakes E O E CA K UT 8 H S ABO E S K G A N M S E RV

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