Does This Taste Funny? A Half-Baked Look at Food and Foodies

| August 22, 2013


Does This Taste Funny? A Half-Baked Look at Food and Foodies

After many years of working in standup comedy, followed by a small nervous breakdown, I decided to learn about cooking at the age of fifty. Along the way, I found a little bit of sanity.

If you’re a full-fledged foodie or a kitchen klutz, whether you love to cook or live for take-out — if you’re craving humor with a bite, this book is for you.

Join me on my stumbling culinary journey, as I bridge the gap between Top Ramen and Top Chef, from ‘The Piggly Wiggly Cookbook’ to ‘Modernist Cuisine.’

If you like gadgets, I’ll tell you about everything from quinoa sifters to guns that shoot beef jerky. You’ll also read about two of the most important things any good cook should have: a cast-iron skillet and a catchphrase.

You’ll meet a group of performers who make music with vegetables . . . a man who has made the best doughnuts in L.A. for the past fifty years . . . and a tattooed, fire-loving chef with a connection to Hunter S. Thompson.

Find out how the host of “The Splendid Table” feels about okra, and learn about cooking a fox from somebody’s mom. My own mom makes a surprise appearance, too, and I even throw in a couple of recipes for good measure. Dig in!


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