Checking for product changes
Buy Now, Pay Later
As low as
$6
/ mo
Learn more
- – 4-month term
- – No impact on credit
- – Instant approval decision
- – Secure and straightforward checkout
Ready to go? Add this product to your cart and select a plan during checkout.
Payment plans are offered through our trusted finance partners Klarna, PayTomorrow, Affirm, Afterpay, Apple Pay, and PayPal. No-credit-needed leasing options through Acima may also be available at checkout.
Learn more about financing & leasing here.
Free shipping on this product
30-day returns
Learn more
This item is eligible for return within 30 days of receipt
To qualify for a full refund, items must be returned in their original, unused condition. If an item is returned in a used, damaged, or materially different state, you may be granted a partial refund.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
Availability:
In Stock.
Arrives
Thursday, Jul 3
Recently Viewed
Publisher : Titan Books; Illustrated edition (October 18, 2016)
Language : English
Hardcover : 240 pages
ISBN-10 : 1783297662
ISBN-13 : 65
Item Weight : 2.66 pounds
Dimensions : 8.23 x 0.97 x 10.28 inches
Best Sellers Rank: #49,996 in Books (See Top 100 in Books) #24 in Gourmet Cooking (Books) #144 in Cooking, Food & Wine Reference (Books) #149 in Cooking Encyclopedias
#24 in Gourmet Cooking (Books):
#144 in Cooking, Food & Wine Reference (Books):
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Thursday, Jul 3
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
- Klarna Financing
- Affirm Pay in 4
- Affirm Financing
- Afterpay Financing
- PayTomorrow Financing
- Financing through Apple Pay
Learn more about financing & leasing here.
Top Amazon Reviews
This is a brilliant cookbook, but it's not for everyone. Some might be turned off by the cannibalistic inspiration for these dishes, while many will be turned off by the exotic ingredients used in several of the dishes. However, I see two overlapping audiences who will find a lot of value here. The first consists of those who are devoted fans of the TV show Hannibal and want some additional insight into his culinary designs. The second are those with a sophisticated and somewhat adventurous palate who are looking for some artful if unorthodox meals. I find myself in both categories. I'm the kind of person who already keeps his copy of Gray's Anatomy on the same shelf as his cookbooks, so I was more than intrigued by the promise of this book, and I wasn't disappointed. That said, you should be aware that these are not just whimsical ways to plate mundane dishes (though there are a few of those included). The majority of the recipes in this book include exotic ingredients that might not be to everyone's liking and might be difficult to source depending on one's location. It doesn't take long to see just how adventurous these recipes will get. As early as the fourth recipe, the ingredients list includes one lamb brain and 1 lamb testicle. Substitutions abound, however, so even if most people mightn't be interested in most of these recipes, I think almost everyone will find at least some dishes to try. And I'm not going to sit here and claim that I have any interest in every single recipe in the book. I may be willing to experiment in the kitchen, but I also know the limits of my own tastes. People who want some insight into the TV show will also find a lot of value. Of course this is a cookbook, not a "making of" documentary, but there are numerous little anecdotes about the filming interspersed throughout the book, giving the reader a brief if vivid picture of what it was like for the filmmakers (the author in particular) to design Dr. Lecter's dinners. A brief early section of the book provides some insight into the techniques you'll need to master and the equipment you'll require if you want to attempt these dishes. I place emphasis, however, on the word "brief." While a large number of the recipes are not particularly difficult, this book does assume the reader knows his or her way around the kitchen. If you're just beginning to cook, I wouldn't presume to warn you away from this book, but I would recommend you supplement it with a more "beginner-friendly" volume like Mark Bittman's How to Cook Everything or the always-popular Joy of Cooking. I do recommend reading the book straight through before deciding which dishes you want to sample. For one thing, unlike many cookbooks, it actually makes for an entertaining read even for those who never want to pick up a chef's knife at all. More importantly, though, it wouldn't do to simply prepare just one of these dishes. These dishes are better viewed as the components of a larger menu (perhaps for a dinner party), and you'll want to survey the entire selection of offerings before planning your menu. As much as I enjoyed the book, I do have one complaint and one wish. My wish is that the book had included suggestions for wine pairings with each dish. Though there is a small selection of cocktail recipes near the back of the book (some of which are quite appealing indeed!), it's my opinion that each course should be consciously paired with the perfect wine, and it would have been helpful had the book included some insights. My complaint is that, though the book is beautifully illustrated with a mixture of photographs of the food, sketches of the food, and photographs from the set, I feel like a photograph should have been included for each and every dish. Presentation is always important, but in these recipes, it's arguably of paramount importance, and some additional visual guidance would have been quite helpful. Nevertheless, while I didn't find it a perfect book, I do highly recommend it. It's a fun read, and I think all you chefs out there will enjoy recreating some of these dishes.
...
show more
Reviewed in the United States on June 17, 2020 by Bob Lewis
An exquisite book full of delicate, high end, and delicious treats. This is not macaroni and cheese dressed up for a show, this is sea urchin and shattered tea cups for those who delight with bloody and insatiable jokes and palates. While quite a few of the recipes are rather high end, and require sometimes difficult and expensive ingredients, it is simply to be expected (who amongst us can casually get and cook a suckling pig, after all?). But, on the other hand, quite a few of the recipes, most of them I would say if you have a good butcher in the area, while extravagant and most likely not fit for a quick meal after work, are easy to whip together for a lovely weekend dinner party. There are even a few vegetarian recipes for those of us who know people who prefer a lighter affair. The book is not just all recipes. No, no it is not. There are wonderful illustrations, and quite a bit of information on how to present the delights to perfection as well. Shattered teacups and pinwheel cookie people and all. If you loved the show, this book is for you. It is, truly, feeding Hannibal.
...
show more
Reviewed in the United States on October 20, 2016 by Kim Jones
I really hate cooking. I would rather do dishes, do yard work, clean the bathroom...pretty much anything instead of cooking. With that said, being the Fannibal that I am, I had to order this book, and I am so glad I did. While it is unlikely I will make many of the dishes in this book, simply because I hate making food (I would practically live off cereal if it were up to me; Hannibal would be so disappointed), there is much more to this book than just recipes. The pictures in the book are gorgeous and vibrant, which is one of the first things you notice. There are also amusing anecdotes and interesting information sprinkled throughout the book. And, of course, what would be a book about the show Hannibal, without cannibal puns? With all of that said, for those that actually enjoy cooking, the recipes are explained in great detail and are easy to follow. There are tips and tricks, for those that are new in the kitchen, at the front of the book. Additionally, there are some vegetarian options for some of the recipes as well. The recipes range from seemingly easy (I might actually try the sanguinaccio dolce aka blood chocolate) to some that are more challenging, for the more experienced canni...er...chef. One of the small details that I like about the book is that it tells you which episode the recipes were featured in. One last note about the book...as the disclaimer on the back states, it "is intended for Fannibals and foodies, not cannibals. Please don't eat your friends!"
...
show more
Reviewed in the United States on January 17, 2017 by Dan S
Purchased one for a gift and fell in luv with it that I treated myself, by buying two. Sometimes a girl just has to. Huge Hannibal fan and I am so into cooking. Well not really cooking but watch all the cooking shows. If you are looking for something to put on your coffee table for a conversation starter this is it. Also very well written and the photos are fabulous. 💕
...
show more
Reviewed in the United States on January 20, 2021 by The1Cyn
Will make you a way cooler person and impress your gf/wife when you dredge veal liver in some curry spice and serve it with orange marmalade yogurt sauce. Adds more depth to the seiries than the art book due to Ms. Poon's stories about Mads and the other creative input from the Hannibal team., however both are necessary purchases because the Art book has all the murder scenes and arrangements in really good reproductions.
...
show more
Reviewed in the United States on October 14, 2017 by tawknhedz
it's an amazing cookbook (i would never cook anything in it) but the drawings and side comments /wit are worth it, there are direct quotes from the characters in this book and from the creator of the dishes, it includes ever food that was shown in the show and a few extra, truly one for the collection. 100% worth it if your a new fan or just along for the bloody ride.
...
show more
Reviewed in the United States on October 16, 2020 by Near