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Feeding Hannibal: A Connoisseur's Cookbook
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.
240 pages, Hardcover
First published October 18, 2016
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Displaying 1 - 30 of 55 reviews
September 22, 2018
I absolutely loved the show "Hannibal": Bryan Fuller's aesthetic and his touch for atmosphere and rhythm is amazing; and of course, what Mads Mikklesen did with the character was wonderful. Hannibal Lecter has always been my favorite villain, and he elevated him to another level. Refined, sophisticated, elegant, flawlessly polite. Oh, and of course, he is an excellent cook... Didn't the food on the show looked to die for? Pun intended...
Now relax: there's no recipe indicating how to cook human parts in this book. But if you enjoyed the show, you might want to check it out. It was written by the food stylist who had the pleasure (and often massive challenge) of preparing all the decadent and gorgeous food the characters prepared and ate on the show. Recipes often have little stories related to the episodes in which the dishes appeared, there is breathtaking food photography every few pages, practical shopping and entertaining advice, and as much dark humor as one can infuse in a cookbook.
While Hannibal points out to his dinner guests that nothing he serves is vegetarian, there is a surprising amount of vegetarian dishes in the book! From faux foie gras, to beet pâté and vegetarian osso bucco (basically a clever way of presenting eggplants and leeks to look like the original dish), there are a few really interesting and creative options for people who like their food cruelty-free. But mostly, this is what I would call a challenge cookbook: the dishes are often on the complicated side, requiring ingredients that will demand a bit of hunting (pun not intended this time), such as organ meat. That being said, more simple substitutions are often indicated, in case you feel self-conscious about going to the butcher shop and asking if they have any lamb testicles in stock.
It seems unlikely to me that I will be cooking much out of this book (though I am dying to try to make prosciutto melon peacock tails, because wow!), but it is an absolute pleasure to flip through: I guess it does require a certain twisted sense of humor to appreciate - but fans of the show will find it an absolute delight.
Now relax: there's no recipe indicating how to cook human parts in this book. But if you enjoyed the show, you might want to check it out. It was written by the food stylist who had the pleasure (and often massive challenge) of preparing all the decadent and gorgeous food the characters prepared and ate on the show. Recipes often have little stories related to the episodes in which the dishes appeared, there is breathtaking food photography every few pages, practical shopping and entertaining advice, and as much dark humor as one can infuse in a cookbook.
While Hannibal points out to his dinner guests that nothing he serves is vegetarian, there is a surprising amount of vegetarian dishes in the book! From faux foie gras, to beet pâté and vegetarian osso bucco (basically a clever way of presenting eggplants and leeks to look like the original dish), there are a few really interesting and creative options for people who like their food cruelty-free. But mostly, this is what I would call a challenge cookbook: the dishes are often on the complicated side, requiring ingredients that will demand a bit of hunting (pun not intended this time), such as organ meat. That being said, more simple substitutions are often indicated, in case you feel self-conscious about going to the butcher shop and asking if they have any lamb testicles in stock.
It seems unlikely to me that I will be cooking much out of this book (though I am dying to try to make prosciutto melon peacock tails, because wow!), but it is an absolute pleasure to flip through: I guess it does require a certain twisted sense of humor to appreciate - but fans of the show will find it an absolute delight.
December 21, 2021
To paraphrase Richard Nixon, “I am not a cook.”
Okay, that was bad even by my standards. But it’s true. It’s not that I can’t cook; I just never have, really. Not anything ambitious. I’m a very good baker, but cooking? I haven’t put the time into it to get good at it. This book is going to change that. (Hello, 2017 Resolutions!)
I’d kiss the chef. Zero hesitation.
My very dear friend Wendy gave this book to me as a gift, knowing of my love for Hannibal but perhaps not knowing that I’d been watching the Food Network a lot lately (avoiding politics and other devastating world news), so I was already feeling inspired. And this absolutely gorgeous tome has just solidified my temptation to branch out and take my oven for a serious whirl.
Hannibal makes cooking hot.
“Nature loves to creep us out,” Janice Poon tells us before launching into a section about shellfish and how to use shells in the presentation of our homemade masterpieces. I like the way this woman thinks. She served as the food stylist throughout HANNIBAL’s run, and she’s also Canadian, which makes me love her even more. Toronto gals represent!
Here's why I think the cookbook will appeal to both chefs and TV viewers, and why it's an absolute must-have if you happen to be a combination of the two.
For the foodies:
FEEDING HANNIBAL is chock full of creative twists on traditional recipes, and there are artsy little flourishes here and there that will almost certainly impress the hell out of even your snobbiest-palated friends at your next dinner party. I mean, there’s even an elaborate (yet still totally do-able) take on a Caesar salad in here. Really, any salad that comes with an introductory line like this - “A platter of Caesar Salad arranged to look like a philosopher’s walk in a miniature brook-side garden” - has got to appeal to most any food lover, no? And yes, though it might seem counter to the show from whence the book comes, there are vegetarian dishes, too (see “Shallow Veggie Grave,” for example). Having both hand-drawn sketches and beautifully rendered photographs of how the meal should be presented, featured on the pages opposite to most of the recipes, doesn’t hurt either.
HELLRAISER for dinner? Sign me up!
For the TV show fans:
The detail work in these pages is superb. Like, where the recipes specify how many servings are meant to come out of them, it could just say, “Makes two servings.” But this is HANNIBAL. That’s too pedestrian. Instead, you’ll find a little notation at the bottom of the ingredient list that reads, “Yields 2 servings”...and the “2” is inside a tiny sketch of a circle with antlers sprouting from the top. Anyone who’s spent ten minutes watching the show will understand that delightful touch.
There are also hilariously perfect titles to the chapters (i.e. “HAVING FRIENDS FOR DINNER,” “HOW TO HANNIBALIZE YOUR TABLE,” etc.), and quite a few evil names of recipes (like “Deerly Beloved Meat Pies”), all of which just make me want to watch the series through for a fourth (!!!) time. Of course, some of the dishes are very elaborate and probably not suitable for beginners, but the instructions are quite thorough, so it’s not as intimidating as I’d expected.
Scattered liberally throughout the book are photos of and notes about the television series, pointing out which dish was served in what episode, or explaining the significance of certain ingredients within the context of the show. It’s enough that you’ll actually want to sit down and read it from cover to cover, rather than just flipping through to see which dessert you could make to freak out your family over the holidays. The full-page, glossy, delectable photo spreads of Hannibal himself, the great Mads Mikkelsen (who also wrote the introduction - bonus!), are practically dessert unto themselves.
The book is open next to me as I’m typing this, and it happens to be at page 107, which features the infamous (and illegal) “Quail Stuffed with Sweetbreads and Hazelnuts.” If you’re a fan of the show you’ll know immediately upon seeing the photo which episode that one comes from. I’ll wager a guess that I won’t be trying it myself.
But that’s really the most surprising thing about the book: most of the recipes are stuff you’d legitimately want to try, and would have more than a snowball’s chance in hell of pulling it off successfully, too. It would’ve made for a magnificent coffee table book, sure, but isn’t it exciting to know that you could venture into your kitchen and get crazy with some chicken??
Wendy sure knows how to give a gift. Five shiny, cookie-cutter stars for this book. I can’t wait to find myself in the kitchen, wine glass in hand, carefully selected symphonic strings playing in the background. Maybe I’ll skip the wine and go with one of the drinks suggested among the recipes...because I’m not sure I can turn down the chance to try a Scotch-based cocktail simply called “The Chesapeake Ripper.” Or perhaps the “Mirium Beerium?” Hells to the yeah! Who’s coming over for dinner?? Why are you running away?!?
Uh... 2017 Resolution #2: Become a vegetarian.
___
Reviewed in December 2016
Okay, that was bad even by my standards. But it’s true. It’s not that I can’t cook; I just never have, really. Not anything ambitious. I’m a very good baker, but cooking? I haven’t put the time into it to get good at it. This book is going to change that. (Hello, 2017 Resolutions!)
I’d kiss the chef. Zero hesitation.
My very dear friend Wendy gave this book to me as a gift, knowing of my love for Hannibal but perhaps not knowing that I’d been watching the Food Network a lot lately (avoiding politics and other devastating world news), so I was already feeling inspired. And this absolutely gorgeous tome has just solidified my temptation to branch out and take my oven for a serious whirl.
Hannibal makes cooking hot.
“Nature loves to creep us out,” Janice Poon tells us before launching into a section about shellfish and how to use shells in the presentation of our homemade masterpieces. I like the way this woman thinks. She served as the food stylist throughout HANNIBAL’s run, and she’s also Canadian, which makes me love her even more. Toronto gals represent!
Here's why I think the cookbook will appeal to both chefs and TV viewers, and why it's an absolute must-have if you happen to be a combination of the two.
For the foodies:
FEEDING HANNIBAL is chock full of creative twists on traditional recipes, and there are artsy little flourishes here and there that will almost certainly impress the hell out of even your snobbiest-palated friends at your next dinner party. I mean, there’s even an elaborate (yet still totally do-able) take on a Caesar salad in here. Really, any salad that comes with an introductory line like this - “A platter of Caesar Salad arranged to look like a philosopher’s walk in a miniature brook-side garden” - has got to appeal to most any food lover, no? And yes, though it might seem counter to the show from whence the book comes, there are vegetarian dishes, too (see “Shallow Veggie Grave,” for example). Having both hand-drawn sketches and beautifully rendered photographs of how the meal should be presented, featured on the pages opposite to most of the recipes, doesn’t hurt either.
HELLRAISER for dinner? Sign me up!
For the TV show fans:
The detail work in these pages is superb. Like, where the recipes specify how many servings are meant to come out of them, it could just say, “Makes two servings.” But this is HANNIBAL. That’s too pedestrian. Instead, you’ll find a little notation at the bottom of the ingredient list that reads, “Yields 2 servings”...and the “2” is inside a tiny sketch of a circle with antlers sprouting from the top. Anyone who’s spent ten minutes watching the show will understand that delightful touch.
There are also hilariously perfect titles to the chapters (i.e. “HAVING FRIENDS FOR DINNER,” “HOW TO HANNIBALIZE YOUR TABLE,” etc.), and quite a few evil names of recipes (like “Deerly Beloved Meat Pies”), all of which just make me want to watch the series through for a fourth (!!!) time. Of course, some of the dishes are very elaborate and probably not suitable for beginners, but the instructions are quite thorough, so it’s not as intimidating as I’d expected.
Scattered liberally throughout the book are photos of and notes about the television series, pointing out which dish was served in what episode, or explaining the significance of certain ingredients within the context of the show. It’s enough that you’ll actually want to sit down and read it from cover to cover, rather than just flipping through to see which dessert you could make to freak out your family over the holidays. The full-page, glossy, delectable photo spreads of Hannibal himself, the great Mads Mikkelsen (who also wrote the introduction - bonus!), are practically dessert unto themselves.
The book is open next to me as I’m typing this, and it happens to be at page 107, which features the infamous (and illegal) “Quail Stuffed with Sweetbreads and Hazelnuts.” If you’re a fan of the show you’ll know immediately upon seeing the photo which episode that one comes from. I’ll wager a guess that I won’t be trying it myself.
But that’s really the most surprising thing about the book: most of the recipes are stuff you’d legitimately want to try, and would have more than a snowball’s chance in hell of pulling it off successfully, too. It would’ve made for a magnificent coffee table book, sure, but isn’t it exciting to know that you could venture into your kitchen and get crazy with some chicken??
Wendy sure knows how to give a gift. Five shiny, cookie-cutter stars for this book. I can’t wait to find myself in the kitchen, wine glass in hand, carefully selected symphonic strings playing in the background. Maybe I’ll skip the wine and go with one of the drinks suggested among the recipes...because I’m not sure I can turn down the chance to try a Scotch-based cocktail simply called “The Chesapeake Ripper.” Or perhaps the “Mirium Beerium?” Hells to the yeah! Who’s coming over for dinner?? Why are you running away?!?
Uh... 2017 Resolution #2: Become a vegetarian.
___
Reviewed in December 2016
February 1, 2022
CHIQUERRIMO!! As receitas sao todas muito chiques com uns ingredientes que eu nem sabia que existiam. Janice Poon sempre muito fofa com comentários engraçados durante o livro. Um livro LINDO ENORME COM VARIAS FOTOS LINDAS E CURIOSIDADES INTERESSANTES SOBRE O BEHIND THE SCENES DA SERIE E AAAAAAAA!!!!!! COMO EU AMO ESSA SERIE E TODO MUNDO ENVOLVIDO NELA!!! É doido a quantidade de detalhes em que tudo na serie foi pensado, um livro inteiro so sobre food styling e as receitas feitas na serie e vc ve como foi tudo milimetricamente pensado!!! HANNIBAL S4 WHEN
December 12, 2016
OMG, it is perfect! Everything I ever wanted from a Hannibal book! I mean, it's a book based on a cult TV show about a serial killing cannibal and it has RECIPES?!? This EXISTS?! It has beautiful pictures and is funny and I'm not imagining it? wow
The fact that I have this in my hands makes me feel so loved and accepted by the universe.
Well... it's close to perfect. Hahah, there was this one paragraph where she spelled Filipino "Philipino," which I have never seen in my 32 years as a Filipina. Also, she misspelled dinuguan as "dinguan" haha. Oh well. It really is quite good, though. I am afraid of finishing it lest the fun be over!
PS If you are interested, it is really easy to get pig blood in a Filipino grocery store. I made some sanguinaccio dolce for a dinner party.
PPS I am not a serial killing cannibal
The fact that I have this in my hands makes me feel so loved and accepted by the universe.
Well... it's close to perfect. Hahah, there was this one paragraph where she spelled Filipino "Philipino," which I have never seen in my 32 years as a Filipina. Also, she misspelled dinuguan as "dinguan" haha. Oh well. It really is quite good, though. I am afraid of finishing it lest the fun be over!
PS If you are interested, it is really easy to get pig blood in a Filipino grocery store. I made some sanguinaccio dolce for a dinner party.
PPS I am not a serial killing cannibal
December 20, 2016
I really can't speak about this as a cookbook, sine I don't actually cook in any significant way. I loved the images, the production, and the behind the scenes stories and inspirations for the dishes. I noticed some unfortunate copyediting issues, though.
December 25, 2016
Read all the things about the show and marked all the recipes I am going to try. God I love Hannibal and yes I know I have problems.
August 31, 2018
> made me want to go vegetarian.
> lots of full page pictures of mads.
> lots of full page pictures of mads.
Want to read
August 23, 2016I love people!
November 22, 2018
I wanted to love this book, because this TV show was one of my favorites and this book was on my wishlist for a long time. The food design in Hannibal is truly impressive and I have to applaud Janice's brilliant work on the show.
But this book feels too incomplete. I loved reading Janice's notes on each dish and her adventures and misadventures while shooting, but for a cookbook focused on food design, it lacks photographs of many dishes and step-by-step photos or illustrations to help explain certain steps of a recipe. I'm not saying that every single recipe must have a photo, but there are a lot of fairly complex preparations that would be greatly simplified with a photo of the finished product or an illustration. Janice has such beautiful sketches of plating ideas scattered along this book, but it's not enough, in my opinion.
There are also some typos in the text, but other than that I think the recipes are properly written. I haven't tried any of them, though.
But this book feels too incomplete. I loved reading Janice's notes on each dish and her adventures and misadventures while shooting, but for a cookbook focused on food design, it lacks photographs of many dishes and step-by-step photos or illustrations to help explain certain steps of a recipe. I'm not saying that every single recipe must have a photo, but there are a lot of fairly complex preparations that would be greatly simplified with a photo of the finished product or an illustration. Janice has such beautiful sketches of plating ideas scattered along this book, but it's not enough, in my opinion.
There are also some typos in the text, but other than that I think the recipes are properly written. I haven't tried any of them, though.
October 25, 2020
Loved this cookbook. There are variety of recipes including vegetarian ones. Dishes are of varying difficulty, some very easy to do at home, some require ingridients that may be almost impossible to obtain in some regions. Nevertheless you can learn a lot of culinary techniques and the sketches and pictures of the food are amazing.
Janice has great sense of humor and her anecdotes about the show were brilliant and provided great insight to the tv series. I think it was a really nice addition to the show and as a stand alone, worth reading.
Janice has great sense of humor and her anecdotes about the show were brilliant and provided great insight to the tv series. I think it was a really nice addition to the show and as a stand alone, worth reading.
October 6, 2022
The most enchanting, interesting cookbook I’ve ever read.
January 9, 2023
Beautiful. Inspiring recipes.
January 1, 2025
Strangely human and easy but at the same time very snobbish
March 15, 2017
I will never be able to make most of these recipes but I loved the insight into, and the possibility of recreating, Hannibal's dishes. Other, easier, options are given along with vegetarian options and helpful hints. Maybe one day I'll take something on - the cocktails are probably something I can handle!
A must for my fellow Fannibals.
A must for my fellow Fannibals.
June 28, 2022
GOAT coffee table book for Hannibal fans
October 25, 2016
As Hannibal would say (in episode 1x07, 'Sorbet'): "this is very educational." And probably also: "I LOVE you work!" Because man, did Janice Poon deliver a delicious (sorry) book.
Things I learned:
- blood is sold in half liters, but don't worry, it freezes well!
- it takes about four parts of pig loin to make an Eddie Izzard leg but only three to make a Gillian Anderson leg (women's legs are thinner).
- you can totally brew people beer.
- everyone involved with this show is totally crazy in a completely awesome way
The book features a wide range of dishes and drinks, including some that didn't make it on the screen. It also has several vegetarian options and a few substitutes for those who don't relish the idea of real foie gras (like Gina Torres; she got a substitute while Mads Mikkelsen and Laurence Fishburne nommed happily) or snails (like Eddie Izzard). Along with the recipes are serving suggestions and background information on the recipes and the food. It has absolutely GORGEOUS photographs which really match the aesthetic of the show.
But even if you're not a Hannibal-caliber foodie but just a fan of the show, this book delivers. It has a ton of anecdotes about the filming of the show, some about the lengths janice went to to deliver the food, some about filming the food scenes or the actors. They are illustrated by photographs. An added bonus for the die-hard Hannifan are the injokes Janice makes to the fandom, like the "can you make people beer" discussion or the fact that she calls Anthony Dimmond "Scarf Dad"!
I do have one quibble, and that's the occassional typo's in the book. I don't think any of the recipes suffer (although I haven't yet made anything out of this book) but the introductiory texts sometimes have slight mistakes. Some episodes are misnamed - the numbers would be correct but for example a season 2 episode would get a name from season 3. Occassionally there's a missing word. And Miriam Lass is named Mirium for some reason.
But those typo's don't really detract from the feast for the eyes and stomach that is this book. I will definitely try my hand at some of the recipes (hey, Christmas is coming up!) and if nothing else it will get pride of place in my kitchen!
If only to freak out my guests. :p
Things I learned:
- blood is sold in half liters, but don't worry, it freezes well!
- it takes about four parts of pig loin to make an Eddie Izzard leg but only three to make a Gillian Anderson leg (women's legs are thinner).
- you can totally brew people beer.
- everyone involved with this show is totally crazy in a completely awesome way
The book features a wide range of dishes and drinks, including some that didn't make it on the screen. It also has several vegetarian options and a few substitutes for those who don't relish the idea of real foie gras (like Gina Torres; she got a substitute while Mads Mikkelsen and Laurence Fishburne nommed happily) or snails (like Eddie Izzard). Along with the recipes are serving suggestions and background information on the recipes and the food. It has absolutely GORGEOUS photographs which really match the aesthetic of the show.
But even if you're not a Hannibal-caliber foodie but just a fan of the show, this book delivers. It has a ton of anecdotes about the filming of the show, some about the lengths janice went to to deliver the food, some about filming the food scenes or the actors. They are illustrated by photographs. An added bonus for the die-hard Hannifan are the injokes Janice makes to the fandom, like the "can you make people beer" discussion or the fact that she calls Anthony Dimmond "Scarf Dad"!
I do have one quibble, and that's the occassional typo's in the book. I don't think any of the recipes suffer (although I haven't yet made anything out of this book) but the introductiory texts sometimes have slight mistakes. Some episodes are misnamed - the numbers would be correct but for example a season 2 episode would get a name from season 3. Occassionally there's a missing word. And Miriam Lass is named Mirium for some reason.
But those typo's don't really detract from the feast for the eyes and stomach that is this book. I will definitely try my hand at some of the recipes (hey, Christmas is coming up!) and if nothing else it will get pride of place in my kitchen!
If only to freak out my guests. :p
November 15, 2016
Feeding Hannibal: A Connoisseur's Cookbook, has some weird yet wonderful recipes and it is beautiful. It has over 150 recipes, broken into several categories from Appetizers to Deserts and Drinks. The book is full of pictures of the cast and the beautiful exotic food that they ate onscreen was authentic cuisine, often prepared by Poon.
Some weird things I learnt reading this book. Blood is sold in half liters, but don't worry, it freezes well!That it takes about four parts of pig loin to make an Eddie Izzard leg but only three to make a Gillian Anderson leg. Woman have smaller legs don't ya know! Also you can brew people beer which I'm sure is yummy LOL This book has a wide range of dishes and drinks, even some that didn't make it on the screen. I would definitely recommend this cookbook for any foodies or fans of the TV show.
Some weird things I learnt reading this book. Blood is sold in half liters, but don't worry, it freezes well!That it takes about four parts of pig loin to make an Eddie Izzard leg but only three to make a Gillian Anderson leg. Woman have smaller legs don't ya know! Also you can brew people beer which I'm sure is yummy LOL This book has a wide range of dishes and drinks, even some that didn't make it on the screen. I would definitely recommend this cookbook for any foodies or fans of the TV show.
January 15, 2017
This book is incredible. 1) Tons of recipes from the show (many using blood, organ meats, bones, etc. but also many vegetarian “illusion foods”), 2) Amazingly elegant food arrangements, 3) humorous anecdotes from the making of the series, 4) artists sketches of the dishes from various episodes if you decide to pull out all the stops, 5) gorgeous photos of the foods, 6) additional prop tips for things like bone bud vases and candlesticks and edible (including the “dirt”) garden/graveyard displays.
October 28, 2025
The most beautiful cookbook I have ever seen. Janice Poon is a genius and her recipes are so far out of my wheelhouse. I hope to have a skill set that will one day do these recipes justice. I have dumbed down a few to mediocre results. Still get it, it is an education in food design from the pictures.
June 17, 2020
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.
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.
May 26, 2019
Janice Poon served as food stylist for all three seasons of the television program Hannibal. Each episode featured a lavishly prepared meal presented as a work of artistic beauty. The allure of these dishes complemented the elegance of the titular character, a refined man of many talents. This book is every bit the counterpart one of means and taste would expect, but the recipes found within are quite complicated for novices. To be fair, there are a variety of “introductory level” selections and honestly, Poon takes the time to walk you through some of the more challenging selections. She carries herself with a professionalism that encourages readers to pay attention and take notes, as we are in the presence of a master. Her knowledge appears limitless and her willingness to share anecdotes from the show is always a welcome treat. Whether you are making something as simple or complex, her approach to instruction is always thoughtful and distinct.
You can read ZigZag's full review at Horror DNA by clicking here.
You can read ZigZag's full review at Horror DNA by clicking here.
November 30, 2018
This book is something that i will probably never use, and merely bought because i am a Hannibal fan. I read through every recipe and i think this book is very interesting because it really is what they displayed and ate on the Hannibal show. It has a lot of cool tips and tricks for cooking as well as a bunch of new recipes that you probably wouldn't have otherwise thought to try. I probably won't ever use this because it is strongly focused on meat (go figure right?) and personally i hate cooking meat, so that's just a personal thing. But i would highly recommend this to anyone who wants to learn to make really fancy food, including how to display it and what should be eaten with it, as well as people who are just Hannibal fans, like me, who want to know how they did it.
August 3, 2024
This is an excellent read. It's educational on food history that I didn't know (such as the addition of oysters to beer, ají amarillo's long history in Andean cuisine, the pata negra pigs that live in among ancient oak groves or Southwest Spain that only eat acorns and become Jamón Ibérico de Bellota.) Knowing that history is relevant for carnivores, vegans, and everyone in between. I learned a lot about food styling as well as other filmmaking techniques. I also learned more about the show "Hannibal" that I loved. For example, I hadn't realized that the pastry featured in episode 6 from season 2 was meant to look like the Hannibal mask. The photography is absolutely beautiful. This is a book that celebrates food, film, art, and Hannibal. While it's also honest about the darker side that comes from cuisine in general. I'll be cooking eggs differently after reading this.
Made the Pathe Kow Swey based on the Burma/Myanmar national dish. It's excellent. Super forgiving too when it comes to when you add liquids. Definitely use some accompaniments, but you don't need them all. A few are fine.
The Watermelon Carpaccio is out of this world and I'm totally making it again! That's a lovely simple summertime recipe to do that will impress guests. Even my spouse who doesn't like raw feta cheese, really enjoy this recipe since the other ingredients cuts down the cheese usual flavor.
Made the Pathe Kow Swey based on the Burma/Myanmar national dish. It's excellent. Super forgiving too when it comes to when you add liquids. Definitely use some accompaniments, but you don't need them all. A few are fine.
The Watermelon Carpaccio is out of this world and I'm totally making it again! That's a lovely simple summertime recipe to do that will impress guests. Even my spouse who doesn't like raw feta cheese, really enjoy this recipe since the other ingredients cuts down the cheese usual flavor.
July 11, 2020
Feeding Hannibal is Hannibal in recipe form. The book itself has heft and smoothness that will not allow you to leave in on a shelf. You will want to display it.
The recipes individually and as a collection enact a reverence for the ingredients and like its namesake, this exquisite cookbook exposes the essence of the ingredients without any sort of molestation.
The top rating for Michelin rated restaurant is three stars. Feeding Hannibal would be at home in any of them.
Bravissimo!!!
The recipes individually and as a collection enact a reverence for the ingredients and like its namesake, this exquisite cookbook exposes the essence of the ingredients without any sort of molestation.
The top rating for Michelin rated restaurant is three stars. Feeding Hannibal would be at home in any of them.
Bravissimo!!!
April 9, 2024
This cookbook was very interesting and a lot of fun to go through. While I have yet to make any, there are a lot of delicious-sounding recipes in it, and, while the author uses US terminology, there’s a metric conversion table at the end, which I appreciate. My issue with this book is that, while the pictures it contains are absolutely stunning, I wish there were a lot more of them, particularly given that some recipes include no pictures at all, which could make them difficult to visualise or follow.
June 5, 2021
If you liked the show and you enjoy - or want to try! - cooking, this is a really good blend. I enjoyed reading the behind the scenes about how the shows aesthetic came to be, and the small snippets about funny stories behind the scenes.
Also, the recipes in here - delicious. I've only had a chance to try a few so far, but by far some of the best dishes I've made. I'm by no means a professional chef, but I sure feel fancy whenever I make something from this book.
Also, the recipes in here - delicious. I've only had a chance to try a few so far, but by far some of the best dishes I've made. I'm by no means a professional chef, but I sure feel fancy whenever I make something from this book.
July 26, 2018
This is a beautiful cookbook. Yes, there are recipes in it I will never make. But I love the behind-the-scenes information about the show that is interspersed with the recipes. One of my favourite purchases in a while.
November 16, 2019
Yes, I just read a cookbook from cover to cover. And I've completely messed with my google algorithm because I've been searching for lamb testicles, brains, and where to buy fresh blood. I'm probably on a list now. It's for cooking! Really!
May 31, 2017
Poon's cookbook is for cooks and chefs of every experience level. Not only recipes, but behind the scenes commentary, production art, and anecdotes makes this a delicious way to spend the evening.
April 24, 2018
I have not actually cooked from this book, but I'm hoping the recipes work out. I read it for fun bc I loved the show
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