Orlando Crispe's Flesh-Eater's Cookbook by David Madsen

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This is a cookbook for the millennium: an extravagant, shameless and highly entertaining work that will change the course of contemporary cuisine, it takes cooking out of the kitchen and away from the TV screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters. The notorious Thursday Club reveals its culinary secrets as the reader is invited to take part in its annual banquet. The meal is lavish, its contents unique, the taste out of this world. It is not just a meal but a philosophical statement. It is not to be eaten, but absorbed into the body. Orlando Crispe demonstrates the power of food on human behavior and how it can incite both love and revulsion. And no detail of preparation is too insignificant or too outre to be revealed: Beef Stock au Orlando Crispe: Marinate the carcass of a cow in a hot-water bath for several hours with its chef, so that the juices of the one can mingle with that of the other.

About David Madsen

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David Madsen is the former Department Chair of Drafting Technology and an instructor at Clackamas Community College, an authorized AutoCAD. training center in Oregon City, Oregon. He is also a former member of the Board of Directors of the American Design Drafting Association.
Published April 30, 2001 by Dedalus Ltd. 100 pages
Genres: Humor & Entertainment, Cooking, Literature & Fiction, Gay & Lesbian. Fiction

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Even Hannibal Lecter would be shocked by the fetishistic culinary and sexual exploits of the Thursday Club, as documented in Orlando Crispe's Flesh-Eater's Cookbook by David Madsen (Memoirs of a Gn

May 14 2001 | Read Full Review of Orlando Crispe's Flesh-Eater'...