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Foodheim: A Culinary Adventure
From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother.
What is the only cheese you need to throw a wine-fueled raclette party? Where's the best place to get tortellini in Italy? And what exactly is dankadence? All of these questions and more are answered in Foodheim, the first cookbook from modern-day bon vivant and world-class natural wine maker Eric Wareheim.
In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home.
Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat.
What is the only cheese you need to throw a wine-fueled raclette party? Where's the best place to get tortellini in Italy? And what exactly is dankadence? All of these questions and more are answered in Foodheim, the first cookbook from modern-day bon vivant and world-class natural wine maker Eric Wareheim.
In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home.
Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat.
304 pages, Hardcover
Published September 21, 2021
40 people are currently reading
336 people want to read
About the author
Eric Wareheim
3 books17 followersEric Alexander Wareheim is an American actor, comedian, writer, director and musician. He is one half of the comedy troupe Tim & Eric. Wareheim, along with Tim Heidecker, created the television shows Tom Goes to the Mayor, Tim and Eric Awesome Show, Great Job!, Check It Out! with Dr. Steve Brule, and Tim and Eric's Bedtime Stories.
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Displaying 1 - 15 of 15 reviews
October 7, 2021
Feels odd to rate a cookbook but I loved how passionate this project felt! I love Eric's chapter titles and the silly but knowledgeable tips he bestows upon his readers. The photography is beautiful and the recipes are very fun to read and easy to understand, not dry or boring at all like others I've read. In the introduction, he mentions that comedians, musicians, and chefs all have similar personalities because they can all get a little nerdy about their interests, constantly wanting to learn more about their craft and perfect it. It's lovely to see that nerdiness come through here. For your health!
November 15, 2021
Despite his bro-yness, he’s a warm cuddly well-meaning hopeful millennial hype man for the artisanal craftsman cultural food lifestyle that he wants to share with us all. Every aspect of his very fun life is collaborative. How inspiring. Every recipe written in his signature bro-heim voice. Very entertaining. Very LA.
December 18, 2021
Pretty great! I love reading cookbooks and I didn't realize Wareheim was such a food guy. This explains why he was spotted at Lovely's 50 50 in Portland a few years ago.
We made the pizza with sopressata, hot honey and pickled peppers. It was outstanding. I was suspicious of a dough with bread flour, but impressed. No poolish but you pull the dough like a sourdough.
I also made the pasta with chantarelles, mint and peppers. I thought it had too much oil and butter for the mushrooms, and I was correct! Delicious, but I'd tweak the recipe next time.
Wareheim obviously gets a lot of joy out of cooking and eating. I'm planning to also try: fried chicken, personal pan pizzas, vietnamese chicken salad.
My only complaint (besides 1/4 cup olive oil to cook mushrooms) is that recipes don't say how long they take. I was excited to make dough for pizza that night, then caught the "rest 8 hours". That's what my normal pizza dough does, but it's really a 2 day project.
We made the pizza with sopressata, hot honey and pickled peppers. It was outstanding. I was suspicious of a dough with bread flour, but impressed. No poolish but you pull the dough like a sourdough.
I also made the pasta with chantarelles, mint and peppers. I thought it had too much oil and butter for the mushrooms, and I was correct! Delicious, but I'd tweak the recipe next time.
Wareheim obviously gets a lot of joy out of cooking and eating. I'm planning to also try: fried chicken, personal pan pizzas, vietnamese chicken salad.
My only complaint (besides 1/4 cup olive oil to cook mushrooms) is that recipes don't say how long they take. I was excited to make dough for pizza that night, then caught the "rest 8 hours". That's what my normal pizza dough does, but it's really a 2 day project.
June 21, 2023
I have had this book for a few years now, and have made approximately 50% of the recipes in it, I'd say. They are all excellent. My family in particular likes the little fried chicken sandwiches with mayonnaise, Tabasco, and caper lemon butter, which are as good as they sound, and which we make at least once a month now. The directions are clear and easy to follow, while the paragraphs that describe the dishes and the inspiration for them are very entertaining, filled with little Eric-isms.
I'm a bibliophile by nature, and I've found that the book itself is of very high quality. The binding is sewn, not glued, meaning you can put the open book on a counter and it will lay flat. I've put the book through many cooking sessions, and it still looks pretty much new. Sure, it's heavy as hell--but that's a good thing.
Do yourself a favor and buy the book. It's given me dining experiences I will never forget. Thanks, Eric. Great Job!
I'm a bibliophile by nature, and I've found that the book itself is of very high quality. The binding is sewn, not glued, meaning you can put the open book on a counter and it will lay flat. I've put the book through many cooking sessions, and it still looks pretty much new. Sure, it's heavy as hell--but that's a good thing.
Do yourself a favor and buy the book. It's given me dining experiences I will never forget. Thanks, Eric. Great Job!
September 25, 2021
If you love Tim and Eric and also love to eat, you should get this. It's fun and very earnest and it goes without saying that the recipes look great. He's also got me fired up about not wasting any more time and money on subpar wine and cheese.
September 26, 2021
Not sure why this isn't rated higher, everything I made from it so far is great
November 4, 2021
goofy hedonism. i will cook none of the recipes.
November 14, 2021
The best cookbooks make you hungry and make you want to get up and immediately try a recipe. This has that in spades and would make a particularly good gift for any foodie men in your life.
November 18, 2021
Want to try Queen Madi's Potato Pie, Rays of Heaven, and the Tingle Tagine.
This entire review has been hidden because of spoilers.
February 28, 2022
Amazing cookbook, mama Mia me likey the ragoosha. 9/10
This entire review has been hidden because of spoilers.
September 21, 2022
Read your cookbooks cover to cover guys! Just for the fun of it! I haven't actually cooked anything from this yet, but it was fun to read through to gain inspiration.
June 13, 2023
This book made me hungry 10/10 would recommend
September 26, 2025
A cookbook that puts you in a good mood! What a concept!
October 27, 2023
Cult Flav
Sarah
9.0
Eric doesn't claim to be a professional chef. He's just talented and loves eating, cooking, and sharing what he knows with the world. Better yet, his charisma so clearly comes through in the writing — which is increasingly rare in cookbooks. There is zero stress in this book and that's a downright miracle.
writing 10
value 10
accessibility 8
flavor 9
---
the only fan who's famous, and uh liked it was......
Anyone can cook, but only the fearless can be great. Eric is fearless, curious, creative; his door is always open for the unexpected. Eric can cook, and this book shows us how much he loves it.
Massimo Bottura, chef, Osteria Francescana
---
oh yeah
Anchovy and lemon (page 82)
garlic - heavy whipping cream - bread flour
dried instant yeast - semolina flour - low-moisture mozzarella
shallots - white peppercorn - black peppercorn
lemon - anchovy fillets - parsley
hope its a calzone and not a cheesecake
Tagliatelle with chanterelles, chile, and mint (page 125)
chanterelles - flour - eggs
semolina flour - Fresno chile - dried red pepper flakes
black peppercorns - mint
Parmigiano Reggiano cheese - lemon
Naughty 'n' nice fried chicken (page 146)
buttermilk - hot sauce - garlic
ground cayenne pepper - garlic powder - smoked paprika
whole chicken - flour - peanut oil
lemon; honey - chipotle powder
uh drink the buttermilk with peanut oil, wait one hour
cook the rest, yeah, that's it
Mutti's chicken schnitzel with caper-lemon butter and chive potatoes (page 149)
boneless skinless chicken breasts - black peppercorn
flour - eggs - fine breadcrumbs
baby red creamer potatoes - chives
neutral oil - capers - lemons
Chicken Parm (page 153)
boneless skinless chicken breasts - black peppercorns
flour - eggs - panko bread crumbs
neutral oil - garlic - basil
yellow onion - canned whole peeled tomatoes
dried oregano - dried red pepper flakes
low-moisture mozzarella cheese - Parmigiano Reggiano cheese
Sarah
9.0
Eric doesn't claim to be a professional chef. He's just talented and loves eating, cooking, and sharing what he knows with the world. Better yet, his charisma so clearly comes through in the writing — which is increasingly rare in cookbooks. There is zero stress in this book and that's a downright miracle.
writing 10
value 10
accessibility 8
flavor 9
---
the only fan who's famous, and uh liked it was......
Anyone can cook, but only the fearless can be great. Eric is fearless, curious, creative; his door is always open for the unexpected. Eric can cook, and this book shows us how much he loves it.
Massimo Bottura, chef, Osteria Francescana
---
oh yeah
Anchovy and lemon (page 82)
garlic - heavy whipping cream - bread flour
dried instant yeast - semolina flour - low-moisture mozzarella
shallots - white peppercorn - black peppercorn
lemon - anchovy fillets - parsley
hope its a calzone and not a cheesecake
Tagliatelle with chanterelles, chile, and mint (page 125)
chanterelles - flour - eggs
semolina flour - Fresno chile - dried red pepper flakes
black peppercorns - mint
Parmigiano Reggiano cheese - lemon
Naughty 'n' nice fried chicken (page 146)
buttermilk - hot sauce - garlic
ground cayenne pepper - garlic powder - smoked paprika
whole chicken - flour - peanut oil
lemon; honey - chipotle powder
uh drink the buttermilk with peanut oil, wait one hour
cook the rest, yeah, that's it
Mutti's chicken schnitzel with caper-lemon butter and chive potatoes (page 149)
boneless skinless chicken breasts - black peppercorn
flour - eggs - fine breadcrumbs
baby red creamer potatoes - chives
neutral oil - capers - lemons
Chicken Parm (page 153)
boneless skinless chicken breasts - black peppercorns
flour - eggs - panko bread crumbs
neutral oil - garlic - basil
yellow onion - canned whole peeled tomatoes
dried oregano - dried red pepper flakes
low-moisture mozzarella cheese - Parmigiano Reggiano cheese
September 26, 2021
I thought this was a fun and irreverent cookbook. And I read a lot of cookbooks. So this was a nice breath of fresh air for me.
There’s big emphasis on pizza (like a whole chapter) and a lot of pasta recipes (I ain’t hating on that ever), so if gluten isn’t your thing, consider yourself warned. I was also hoping for a few more recipes he might have gotten from his Oma and Opa.
The wine chapter was really interesting because I love wine and I’m always on the lookout for recommendations and pairing tips.
All in all, this won’t win any Beard awards, but it is a fun, funky take on cookbooks (which can be entirely too stuffy for their own good a lot of the time).
There’s big emphasis on pizza (like a whole chapter) and a lot of pasta recipes (I ain’t hating on that ever), so if gluten isn’t your thing, consider yourself warned. I was also hoping for a few more recipes he might have gotten from his Oma and Opa.
The wine chapter was really interesting because I love wine and I’m always on the lookout for recommendations and pairing tips.
All in all, this won’t win any Beard awards, but it is a fun, funky take on cookbooks (which can be entirely too stuffy for their own good a lot of the time).
Displaying 1 - 15 of 15 reviews