Fuds: A Complete Encyclofoodia From Tickling Shrimp To Not Dying In A Restaurant by Kelly HudsonFuds: A Complete Encyclofoodia From Tickling Shrimp To Not Dying In A Restaurant by Kelly Hudson

Fuds: A Complete Encyclofoodia From Tickling Shrimp To Not Dying In A Restaurant

byKelly Hudson, Dan Klein, Arthur Meyer

Paper over Board | February 24, 2015

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The long-anticipated FUDS cookbook and kitchen companion, from the comedic geniuses behind the viral menu for Brooklyn's hottest fake restaurant--named by GQ as one of the 100 Funniest Things in the History of the Internet.
     Since the FUDS parody menu went viral through the Brooklyn foodie scene, then the broader food world and the even broader Internet in 2012, people have been clamoring for the recipes behind those menu items. (Well, actually, no, they haven't, because most of them consisted of baffling nonsense words [Mini-hrak cuddles with malonies] or otherwise sounded disgusting [Dead dog co-plated with yam clippings and a leafy sage dumping.] Oftentimes, both.)
     BUT. People HAVE been clamoring for more of the deliciously absurd humor that characterizes the FUDS brand. And since that spot-on menu send-up, the young comedians behind it have spun out an entire "cookbook and field guide." Here are tips on planning a seasonal menu that's likely to make your guests ill; tips on kitchen safety that could leave your sous-chefs badly charred. And, of course, recipes for all the FUDS classics: Roundeye Flank Stringers with a Yankee-Poisoned Marinara and Fuzzy Rice Curds, Shitty Chicken Spanked with Cinnamon-Garlic Dirt and Dimpled with a Freshwater Whale-Tit Sauce . . . and the cult classic Bill Clinton Sandwich!
     The cookbook is designed and illustrated with a straight face--with a foreword by master chef Mario Batali--perfectly balancing the anarchic humor suffusing this parody. Your pretentious foodie friend has been asking for it: introduce them to the wonderful world of FUDS.
ALFREDO and ANTONIO MIZRETTI are the most buzzed-about young food entrepreneurs in Brooklyn, and completely fictional. MARIO BATALI has nothing nice to say about them, but for some reason agreed to write the foreword. He is a real chef, restaurateur, and author, with a Michelin star to his name. The real authors of the FUDS cookbook ar...
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Title:Fuds: A Complete Encyclofoodia From Tickling Shrimp To Not Dying In A RestaurantFormat:Paper over BoardDimensions:176 pages, 8.81 × 6.07 × 0.68 inPublished:February 24, 2015Publisher:Bloomsbury USALanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1620403145

ISBN - 13:9781620403143

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Customer Reviews of Fuds: A Complete Encyclofoodia From Tickling Shrimp To Not Dying In A Restaurant

Reviews

Rated 5 out of 5 by from A feel good book. This book actually feels good - the cover has a soft, moisturized skin-like quality to it I have not experienced before. It also looks very professional and complements the clutter on my kitchen counter nicely. The pages are glossy and impossible to read in low light so I won't bother to try.
Date published: 2015-04-20

Editorial Reviews

"One of the 100 Funniest Things in the History of the Internet." -GQ

"Tear-jerkingly hilarious." -Gawker

"Pitch-perfect." -The Feed on BonAppetit.com

"This may just be the funniest thing I have ever seen . . . It's perfect." -VH1.com