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Description
Feeding Hannibal: A Connoisseur’s Cookbook is a collection of easy-to-follow recipes inspired by the show and created by its food stylist, Janice Poon. Each recipe is accompanied by fascinating insider’s anecdotes, delightful artwork and revealing behind-the-scenes photos of stars and crew on the set of Hannibal. Read more
Publisher : Titan Books
Publication date : October 18, 2016
Edition : Illustrated
Language : English
Print length : 240 pages
ISBN-10 : 1783297662
ISBN-13 : 978-1783297665
Item Weight : 2.67 pounds
Dimensions : 8.26 x 1.02 x 10.32 inches
Best Sellers Rank: #88,242 in Books (See Top 100 in Books) #71 in Gourmet Cooking (Books) #158 in Golf (Books) #237 in Cooking Encyclopedias
Customer Reviews: 4.9 4.9 out of 5 stars
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Top Amazon Reviews
Format: Hardcover
Loooooooove this book! Great quality, nice thick glossy paper and bright colors. I’m a HUGE Hannibal fan (original books and the tv show) and it was so awesome to see the planning behind the food. I loved the little behind the scenes bits they added and the recipes are absolutely stunning. There is even vegetarian options and drinks! This is mostly a coffee table book for me but I’m definitely going to attempt a few things because it’s so well refined and thought out. You can tell they not only held value in presentation but a balanced flavor profile. There’s even a cocktail with umami (which is difficult to incorporated in a lot of cocktails)! You can tell the food in the show was a labor of love and this book perfectly captured that.
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Reviewed in the United States on December 5, 2024 by Jasmine
Format: Hardcover
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!"
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Reviewed in the United States on January 18, 2017 by Dan S
Format: Hardcover
Extremely well written & beautifully sculpted with stunning photographs, easy to read directions & diagrams. The book takes you into Hannibal’s fridge, his pantry, his kitchen and allows you to subconsciously work side by side on the dish or dishes at hand with quite the flare and subtle amusement that comes with “knowing” our character and how he feels about the food we are preparing, the culture it originated from and the passion that envelops you as your whisked away into Dr. Lector’s “Mind Palace”. “Thank you Amazon and it’s employees & affiliates for having this beautiful treasure on your online catalogue and at a reasonable price nonetheless. My latest kitchen accessory and table centerpiece that immediately starts many conversations with intrigue and awe
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Reviewed in the United States on February 21, 2022 by Amazon Customer
Format: Hardcover
Excelente libro
Reviewed in the United States on January 23, 2026 by Ruth Rojas
Format: Hardcover
I adore Mads Mickelson, so handsome!
Reviewed in the United States on April 12, 2026 by Diana Stultz
Format: Hardcover
This is worth your money whether you like the series or not. There are a ton of fantastic recipes in here that are both modern and traditional. The dishes are easy to make and many of them do not require crazy expensive ingredients. Don't get me wrong; knowing Hannibal there are a few recipes that require a little funding, but taste wonderfully. I also enjoy the stories from Mads Mikkelsen and Janice Poon along with the recipes. I have made numerous dishes from this book and many of my family and friends have requested I make them again. My favorite out of all of them though is The Foie Gras with Sage Plum Berry Sauce (Even though it's a faux foie gras because its illegal and cruel to have real foie gras in America. I used calf liver instead.) You do have to enjoy liver for this dish but it tastes divine. All in all most of the dishes are not that expensive to make and are delicious. There is even a whole section for vegetarian recipes and alcoholic drinks (including how to ferment your own beer). I think you will really enjoy this cookbook, cannibal or not. ;)
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Reviewed in the United States on January 12, 2018 by Alexandra fontana
Format: Hardcover
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.
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Reviewed in the United States on October 20, 2016 by Kim Jones
Format: Hardcover
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.
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Reviewed in the United States on June 17, 2020 by Bob Lewis