Andrew Rea - Eat What You Watch: A Cookbook for Movie Lovers

Oven temperatures are given in degrees Fahrenheit, and measures in cups/imperial. For conversions, see the tables on .

HarperCollinsPublishers

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First published in the US by Dovetail Press, a division of Assembly Brands LLC 2017

This UK edition published by HarperCollinsPublishers 2017

FIRST EDITION

Text Andrew Rea 2017

Photographs Scott Gordon Bleicher 2017

Cover layout design HarpercollinsPublishers 2017

Cover design Will Pay 2017

Photography: Scott Gordon Bleicher

Book design: Will Pay

Set design and prop styling: Ben Knox and Christopher Spaulding of Reclaim Design, (rcdnyc.com)

Recipe testing and food styling: Olivia Mack Anderson

Copy editor: Abby Tannenbaum

Production assistant: Maplethorpe Kelly

Models: Adam Danker-Feldman, Nick Fauchald, May Hein, Aditi Kumar, Carlo Mantuano, Jeremy Peters

A catalogue record of this book is available from the British Library

Andrew Rea asserts the moral right to be identified as the author of this work

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Source ISBN: 9780008283650

Ebook Edition November 2017 ISBN: 9780008283667

Version 2017-10-25

This book is unofficial and unauthorized, and has not been endorsed, licensed or approved by the creator, producer, or owner of any motion picture or other work referred to herein. Any titles, trademarks, names, quotations or other words, symbols or designations used in this book are property of their respective owners and are used for identification purposes only.

CONTENTS

Food in movies and television plays just as vital and important a role as any of the human characters. It gets a styling of its own and is crucial in bringing stories together; its present during pivotal scenes to communicate emotion; it serves in framing place, time and the general zeitgeist; and it ingrains itself in the viewers memory forever.

I, for one, cant remember the names of my best friends from elementary school, but from that same era, I can vividly remember the abandoned jellies and cakes in the lobby scene of Jurassic Park. And the feast of takeout hurriedly plated (and taken credit for) by Mrs. Doubtfire after she sets fire to her blouse. And the platter of delicious finger food extolled by Lumiere in Beauty and the Beast. And the neon-colored pies flung across the table in Hook. (As a matter of fact, thats about all I can remember from that movie.) Im willing to bet that you, too, harbor some movie-food memories from childhood, be it Kronks spinach puffs from The Emperors New Groove or E.T.s Reeses Pieces. The foods we see on screen stay with usand we crave them forever.

Its no surprise, then, that we often want to eat what we see on screen. We cant help but associate the food with the characters and their lives. In fact, food in movies and television is a powerful form of subliminal advertising.

Almost two decades after Sex and the City debuted, lines at New York Citys Magnolia Bakery still snake out the door thanks to the cupcake shops prominence in an episode of the TV show. Katzs Delicatessen has a wooden plaque commemorating the famous orgasm scene from When Harry Met Sally (see . Its the food of fiction made tangible, confections seemingly out of reach now available at a location near you.

Food and movies are both sources of diversion, comfort and togetherness, and they constantly inspire one another. They inspired me back in 2016 to create Binging with Babish, a web series in which I try to accurately recreate the foods of film and television. I had always been curious about the foods of fiction, and unwittingly spent my entire life cultivating a deep-seated love of both cinema and cuisine. When the two almost accidentally came together in my kitchen, I knew that I had found my calling. Energized by the tantalizing cross-section of passion and play, Id come home almost every night after work and experiment in the kitchen late into the night, leaving a trail of dirty dishes and ruined aprons behind me. The effort has paid off: Binging with Babish has become my full-time job, has introduced me to a host of new experiences and people (including the love of my life), and at the time of this writing, has garnered more than 40 million views. It seems that many others share the same passion for food on film as I do, and its a continuing joy to share with them the creativity, spontaneity, and fantasy that goes along with it.

This book is all about bringing that delicious fiction to life and manifesting our food fantasies in our very own kitchens. Cooking these recipes is one of the most accessible ways to experience firsthand what the characters are seeing, smelling, and tasting. Theres something undeniably special about cutting into your first Big Night ). No matter which dishes you try for yourself, I hope they help you bring your favorite movies to life.

INSPIRED BY

GROUNDHOG DAY

In one of the most surprisingly phil-osophical comedies ever made, Bill Murray portrays a conceited and self-centered weatherman stuck in an endless time loop, reliving the same day over and over. As inconvenient as that sounds, the plot also allows him to indulge in things without consequences. In an iconic scene of ultimate gluttony, he gorges himself on a beautiful breakfast in Punxsutawneys Tip Top Caf, where he shoves a whole angel food cake in his mouth, much to Andie MacDowells characters disgust. You may be tempted to do the same thing with a nice piece of this iteration, but remember, you will have to live with the shame and guilt tomorrow.

Makes 1 cake (about 12 servings)