Themed cookbooks are always fun, which is why I accepted an offer to review The Horror Movie Night Cookbook: 60 Deliciously Deadly Recipes Inspired by Iconic Slashers, Zombie Films, Psychological Thrillers, Sci-Fi Spooks, and More ($19.95; Ulysses Press).
Author Richard S. Sargent takes inspiration from movies such as “The Blair Witch Project,” “Psycho” and “Halloween” to create eye-catching and tasty entrees, desserts and even cocktails.
“It’s not just a cookbook to pull out in October,” Sargent said in a statement. “My recipes are thoughtful and creative meals that can be served any time of the year.”
Sargent also is an award-winning actor, director, producer, playwright and filmmaker. His cooking experience comes from his days working in restaurants and food trucks.
The first recipe I followed was called “A Feast, Jones” (p. 37) based on “28 Days Later.” These omelet muffins made for a nice way to start a meal, including breakfast. I’ll likely make them again.
From “Jaws,” I made the Bloody Floaties (p. 103). I liked turning Pillsbury Grands biscuits into donuts, which held bloody-looking red velvet ice cream.
To quench my thirst, I made the Croaker Queen (p. 18), which is a mix of cran-raspberry juice, ruby red grapefruit juice and vodka. I’m not sure the cran-raspberry and grapefruit juices worked well together. For the more adventurous, try the “Man Cannot Live on Booze Alone” (p. 43), which has scotch, gin, bourbon and tequila in it.
Of note, some of the recipes are more exotic. For example, the Alligator Bites (p. 29) call for a pound of alligator, and the Dog Bowl (p. 73) requires rabbit loin.
You can purchase The Horror Movie Night Cookbook on Amazon.com and at Barnes & Noble.
Image courtesy of Simon & Schuster
Tags: cooking
