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The Vampire Cookbook
The recipes gathered here showcase the gorier side of cooking; making them perfect for vampire-themed parties, Halloween gatherings or any time you just need to add a little edible blood to the mix. Naturally red ingredients like tomatoes, beets, cabbage and cherries are transformed into bloody delights that come together to make satisfying dishes. The key to most of these dishes lies in presentation and all have received the vampire stamp of approval.
Infusing blood into your menu makes for unforgettable, killer meals and gives you a reason to crawl out of your coffin come dinnertime. This compilation of recipes will please a variety of tastes and is sure to attract some delicious guests. So, gather everything that's red and gooey and get to work!
Infusing blood into your menu makes for unforgettable, killer meals and gives you a reason to crawl out of your coffin come dinnertime. This compilation of recipes will please a variety of tastes and is sure to attract some delicious guests. So, gather everything that's red and gooey and get to work!
62 pages, Kindle Edition
Published May 6, 2012
6 people are currently reading
28 people want to read
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Displaying 1 - 4 of 4 reviews
March 22, 2013
This review is for all three books in this series.
The Zombie and Vampire cookbooks presented some clever ideas for any grownup party. The Werewolf Cookbook contained more ideas suited for children's parties. (I had hoped for more heavy meat type dishes.) I seriously did think "heavy meat" while reading.
The Zombie book featured recipes with body parts and stressed a diseased, rotted look to the dishes. The Vampire book was heavy with soups and sauced-liquid meals but, the Werewolf cookbook seemed to favor 'dirt' and deserts more in line with kids. I expected racks of lamb and pigs awash in blood (congealed and fresh) sauces, beef dishes with 'bone in' for that "fresh from the victim look".
The lacking Werewolf Cookbook is the only reason this series didn't receive 4 stars from me. Fresh meat rended from limb is what this cookbook should have been about, not cupcakes with worm/dirt icing. ;)
I do intend to try a few of the recipes during next Halloween's party. The floating (ice) hands in the punch bowl is genius at is culinary best. And let's not forget olive eyeballs. Yum!
Devlin
The Zombie and Vampire cookbooks presented some clever ideas for any grownup party. The Werewolf Cookbook contained more ideas suited for children's parties. (I had hoped for more heavy meat type dishes.) I seriously did think "heavy meat" while reading.
The Zombie book featured recipes with body parts and stressed a diseased, rotted look to the dishes. The Vampire book was heavy with soups and sauced-liquid meals but, the Werewolf cookbook seemed to favor 'dirt' and deserts more in line with kids. I expected racks of lamb and pigs awash in blood (congealed and fresh) sauces, beef dishes with 'bone in' for that "fresh from the victim look".
The lacking Werewolf Cookbook is the only reason this series didn't receive 4 stars from me. Fresh meat rended from limb is what this cookbook should have been about, not cupcakes with worm/dirt icing. ;)
I do intend to try a few of the recipes during next Halloween's party. The floating (ice) hands in the punch bowl is genius at is culinary best. And let's not forget olive eyeballs. Yum!
Devlin
October 10, 2012
I think this is the same book. If not, I'm sure it's in the same "vein," so here's my review of the Zombie cookbook:
Ah, those brains with a splash of blood on the cover—or was it lettuce with a splash of tomato. Whatever, the cover’s perfectly designed for this Halloween food extravaganza, otherwise known as the Zombie Cookbook by J. O. Osbourne. More pictures in the text would have been nice, but they’d up the price and this book isn’t meant to be expensive—it’s meant to entertain and prepare you for the guys night out on October 31st, or on whatever other day your young-adult friends want to gather and pretend to be Zombies.
There are recipes for kids (for feeding them, not for eating them) such as Meringue Bone Cookies (quick and easy) and recipes that will appeal to the gourmet parents too (Pann Cotta Brain with Cranberry Sauce anyone?). You can even end your party with recipes for non-designated drivers like Brain Hemorrhage Shots (“Try not to puke” while you make them, though they sound very tasty, just “visually terrifying”). The designated driver gets to enjoy some Bayou Slime instead, so who’s complaining.
Bloodshot Eyeball Potato Soup will warm you up after trick-or-treating, Avocado Brain Dip in a Cauliflower will treat your vegetarian zombie friends with crunchy vitamin C, the crawling hands in the chicken potpie recipe will encourage your creative side as you follow simple, clear and easy directions (and “give hand a high five for a job well done” when it’s finished), and the Bloody Baked Rats will challenge your willingness to use your fingers for shaping seasoned ground beef. The recipes are perfectly titled, built from simple, readily available ingredients, suitably varied for a mixture of zombie diets, and definitely fun.
Get the kids to help making Jell-O “Blood” worms instead of buying gummy treats. And Happy Halloween!
Disclosure: I received a free ecopy of this cook book in exchange for my honest review.
Ah, those brains with a splash of blood on the cover—or was it lettuce with a splash of tomato. Whatever, the cover’s perfectly designed for this Halloween food extravaganza, otherwise known as the Zombie Cookbook by J. O. Osbourne. More pictures in the text would have been nice, but they’d up the price and this book isn’t meant to be expensive—it’s meant to entertain and prepare you for the guys night out on October 31st, or on whatever other day your young-adult friends want to gather and pretend to be Zombies.
There are recipes for kids (for feeding them, not for eating them) such as Meringue Bone Cookies (quick and easy) and recipes that will appeal to the gourmet parents too (Pann Cotta Brain with Cranberry Sauce anyone?). You can even end your party with recipes for non-designated drivers like Brain Hemorrhage Shots (“Try not to puke” while you make them, though they sound very tasty, just “visually terrifying”). The designated driver gets to enjoy some Bayou Slime instead, so who’s complaining.
Bloodshot Eyeball Potato Soup will warm you up after trick-or-treating, Avocado Brain Dip in a Cauliflower will treat your vegetarian zombie friends with crunchy vitamin C, the crawling hands in the chicken potpie recipe will encourage your creative side as you follow simple, clear and easy directions (and “give hand a high five for a job well done” when it’s finished), and the Bloody Baked Rats will challenge your willingness to use your fingers for shaping seasoned ground beef. The recipes are perfectly titled, built from simple, readily available ingredients, suitably varied for a mixture of zombie diets, and definitely fun.
Get the kids to help making Jell-O “Blood” worms instead of buying gummy treats. And Happy Halloween!
Disclosure: I received a free ecopy of this cook book in exchange for my honest review.
October 16, 2012
Makes some interesting recipes for Halloween. But I don't fancy myself turning into a vampire or werewolf and munching on these treats forever.
January 5, 2013
Nothing too out of the ordinary here in this one. A couple of intriguing recipes, but pretty bland.
Displaying 1 - 4 of 4 reviews