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Combine Your Love of Cooking, “Hannibal”, and ‘Hellraiser’ With This “Feeding Hannibal” Recipe! (Exclusive)

I’ve written at length about how much I love NBC’s cancelled horror drama series “Hannibal“. Apart from being an absolutely gorgeous show with fantastic writing and production design, it also featured some truly mouth-watering meals…if you were willing to overlook the whole cannibalism thing. The attention to the craft of Hannibal creating these delicacies, as well as the fancy and delicious ingredients, easily overcame their inherent taboo vile disgustingness.

For those who found themselves inspired by and fascinated by these recipes, I’d like to introduce you to “Feeding Hannibal: A Connoisseur’s Cookbook“, which features recipes inspired by the show Janice Poon, who also acted as the show’s food stylist.

Per the press release, each recipe in “Feeding Hannibal: A Connoisseur’s Cookbook”, “…is accompanied by fascinating insider’s anecdotes, delightful artwork and revealing behind-the-scenes photos of stars and crew on the set of Hannibal. Heart tartare tarts, pinhead pork belly…there’s plenty to feast on here.

The book comes out today and we’ve got an exclusive recipe to share with all of you that we think is perfect for the Halloween season! Below you can learn how to make “Pinhead Pork Belly with Sugar Cane Skewers”, which was inspired by Gideon’s leg from the second season’s “Futamono” episode. If followed properly, it says that it can serve 4-6 people as a small plate or side, so gather your friends together for this! Head on down to check it out and let us know if you make it and what you think of the flavor!

You can order your copy of “Feeding Hannibal” via Amazon. You can also read Poon’s blog that she maintained during the show’s filming here.


Poon tells Bloody-Disgusting:

Writing the cookbook, Feeding Hannibal, was the perfect way to sooth the sadness of saying “au revoir” to Hannibal as he sailed over the cliff of cancellation. Every bite and each reminiscence brought Hannibal back to me as I worked on the recipes and recounted the long days filled with impossible tasks and amazing scenes. I feel it will do the same for readers so they can feast on Hannibal again and again.

My fondest hope is that this cookbook will encourage new cooks and old Fannibals to enjoy cooking — to honor their ingredients (no matter how rude) and to feed their friends, family and (most importantly) themselves with good food, sweet love and wicked humor.




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