True Blood: Eats, Drinks, and Bites from Bon Temps Hardcover – Aug 22 2012
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"Food memories are some of the strongest we've all got . . . Even vampires know that.
And in Bon Temps, we haven't found anything better yet."
- Sookie Stackhouse, from the introduction
About the Author
Gianna Sobol is an associate producer on HBO's hit series True Blood . She lives in Los Angeles.
Alan Ball is the creator, writer, and producer of the HBO original series True Blood and Six Feet Under . He lives in Los Angeles (but has deep Southern roots).
Karen Sommer Shalett is the editor-in-chief of DC magazine, and a former staff writer for New Orleans' Times-Picayune .
Marcelle Bienvenu is co-author of the bestselling New Orleans heritage cookbook, Cookin' Up a Storm .
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Top Customer Reviews
For anyone reviewing a cookbook without first trying any of the recipes: that is just insane! What good is that kind of a review? Anyway, I digress.
-The chili was a hit.
-The biscuits and gravy were all right. The biscuits turned out quite nice, but the gravy ended up way too thick, so next time I would add less flour.
-The heaven scent pot roast was not bad, but the gravy did not thicken up really at all, so I ended up thickening it up with a roux on the stove afterward.
-As for the banana pudding - it was a definite fail. I followed the recipe exactly, but the pudding did not thicken up whatsoever, even after I heated it on the double boiler with constant stirring for about 45 minutes. I did follow through with the rest of the recipe (the meringe was perfect), but when I tried the soupy "pudding", it was way too sweet. Perhaps it would have been more palatable had the pudding thickened up.
I will try some other recipes from this book, but it will definitely not be a go-to book for me.
For me the main letdown is that a ton of the recipes are for alcoholic beverages which, in context, absolutely makes sense. A lot of the settings for the show are bars. I have to say, I am considering making "The Necromancer" one day. How could I not?!
I have tried making food from other show-inspired cookbooks and most of the recipes suck and have nothing to do with the show. Not so in the case with True Blood: Eats, Drinks, and Bites from Bon Temps. I feel absolutely transported to the show when I browse the book and a part of it when I eat the dishes which were, overall, quite good. Nothing fancy but we are talking about Bon Temps, a place where you would have Cracked Eggs Benedict or Drop-Dead Tuna-Cheese Casserole.
This cookbook successfully stayed true to the show and even though I was not 100% thrilled with all the recipes, I did like them and will continue to cook from the book. As a result, I give this cookbook four out of five wooden spoons for fans like me. If you aren't and you found some of the food titles offensive, stay away from this book!
Me? I think I am going to make Terry's Jailhouse Chili next.
Most recent customer reviews
Beautiful photos, lots of True Blood tid bits and can't wait to try the recpies!Published 17 months ago by TorontoJoeyB
I enjoyed reading all the recipes... I think I might try one or two of them and see if they are as tasty as they looked in the show.