Gastronaut is an irreverent journey through the crazy, twisted, mixed-up world of food. Its full of extraordinary, extravagant and bizarre culinary experiences, arcane information and practical recipes for spectacular food.
Each of us will spend 16 per cent of our waking lives cooking and eating. That time is far too precious to waste on chores, so why not turn cooking into an adventure? This book of strange and wonderful gastronomic quests will help you do just that.
If you've ever wondered how to stage a Bacchanalian orgy in the comfort of your own home, how to make a bum sandwich, how to cook a whole pig underground, smoke salmon in a biscuit-tin, cook with gold, woodlice, reindeer, guinea pig, aftershave or breastmilk, or whether its true that you cant teach a grandmother to suck eggs the answers are here.
This isnt a work of fiction or hyperbole. Gastronaut is thoroughly researched, tested and illustrated throughout. It also includes a survey that lifts the lid, Kinsey-style, on the real eating habits of the nation. If cannibalism were legal, which famous person would most people like to eat? What foods make us fart? Do people genuinely like their pasta al dente? Can men lactate? Gastronaut is perfect for people who are fascinated by food, who love the wilder side of cooking, who yearn for adventure or who, frankly, just like showing off.
“Witty and weird...this extraordinary "cookbook", stuffed with esoteric foodie facts, contains a surprising quantity of workable recipes, but the principal pleasure is to be derived from Gates's witty writing, which had me laughing out loud.”
“Huge fun, extremely informative and featuring the oddest selection of recipes you are ever likely to see (I never knew, incidentally, that woodlice tasted like shrimps), Stefan Gates' new book is in the best tradition of British experimental gastronomy.”
“A brilliant, brilliant book”
Pete and Geoff, Virgin Radio
“Brilliant. Deranged, but Brilliant.”
“With the avalanche of chef books launching this autumn, Gates and his irreverent look at culinary matters presents welcome relief from all that serious cooking, It's a splendid read.”