My love of NBC’s “Hannibal” is rather well known. I was originally taken in by the show’s beautiful visuals and quickly became ensnared by the deep and magnificent storyline, which was presented by some truly stellar acting. But what I didn’t expect to be enamored by was the mouthwatering food that was presented in each episode. After all, what does it say about me that I want to eat a meal that is cooked by someone who I know is a cannibal, especially one who likes to share his “delicacies”?
The person responsible for creating the these entrees is Janice Poon, a food stylist who was tasked with not only bringing such wonderful food to the set of the show but also to help teach Mads Mikkelsen how to appear like a seasoned and trained chef. For a long time, she maintained a blog where she detailed and outlined exactly what went into each episode as well as her mindset on how to approach the various dishes.
Now, in “Feeding Hannibal: A Connoisseur’s Cookbook a recently released hardcover tome, Poon is giving the public not only many recipes from and inspired by the show but also several anecdotes from the set.
Right away, the book is impressive. At 10″x8″ plus, it’s the kind of book that you either put in your kitchen for regular use or you leave on your coffee table as a conversation starter. Believe me when I say that both uses will be work out just fine. Guests and family will probably question what they’re about to have for dinner while you know precisely what that strange looking piece of meat really is. So, if it’s your goal to make a statement or leave an impression, this book gets an ‘A’.
But why people should really pick it up is because it’s a treasure trove of “Hannibal” tales, artwork from the food design sessions, and some mouthwatering recipes for all meals of the day, including the appropriate sides and compliments. There are very few recipes that take up more than one page, so they’re incredibly easy to follow along with while still feeling elegant and special.
Treats like the Lamb Fries or the Heart Tartare Tarts sound like divine appetizers while the Galantine of Chicken Stuffed with Rabbit and the Hong Kong Ribs would make any guest in your home beg for seconds. Furthermore, the seemingly complex dishes that were seen on the show are explained with great detail and have me convinced that I could pull them off. For example, there is the Clay Baked Chicken, which is a more legal approach to the clay baked thigh of Gideon from the second season’s episode “Futamono”. With only 4 steps to the recipe, Poon clearly lays out exactly what needs to be done for this dish.
Although Hannibal probably wouldn’t have much appreciation for it, there is a vegetarian section which does include some delectable recipes, such as the Osso Buco. In the salads, one that caught my eye (and stomach) was the Curried Beet and Mango dish, which says it yields 4 servings but would probably be a main dish for myself. However, I’m sure Hannibal despises those who gorge themselves, so a little restraint might be in order.
I could go on and on about recipes that make my stomach grumble, such as the Pomegranate Chevre, a cheese ball wrapped in pomegranate arils, or the Mirium Beerium, a beverage that sounds light and refreshing, but to do so would ruin your own approach to combing through this book.
Something I greatly appreciate Poon adding to the book is a small section on what kinds of equipment you’ll need for all the recipes, such as knives, pots, pans, and other assorted culinary tools. She also devotes a section to how to make those gorgeous garnishes that take your presentation to the next level. What’s the point in making a rack of lamb look like a set of praying hands if you don’t have those eye-grabbing tomato roses or onion chrysanthemums alongside? Hannibal expects better from you and so does Poon.
For me, much of the pleasure I derived from this cookbook was how professionally and elegantly it was put together. There was obviously the intent to transfer the presentation of the show into this book and it shows. It feels like something Hannibal would carry in his own kitchen, if he didn’t already have his Rolodex of recipes. If you’re looking for something to get the Fannibal in your life as a holiday present, there really isn’t a better option, in my opinion. This isn’t just a cookbook, it’s a portal into the show from an angle that many wouldn’t even begin to expect. What a delightful and saliva-producing journey it is! Every little anecdote and story only enriches my view of the show and I can only imagine what will happen when I begin to dive into actually crafting and cooking these recipes.
Now, to invite a few friends over for dinner who won’t mind the suspicious nature of my inspiration…
