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Mixing writing, watching and cooking
A new book of recipes has been published in May in Russia. What differs it from a million of others of the same kind? The book "Movie-cooking”written by Swedish writers Maria Holm and Michaela Chindblum describes the recipes of the dishes from the best-known movies.
This book is expected to be interesting for both gourmets and cinephiles. It includes 50 different recipes from 50 films from Hollywood classics like "Gone with the Wind" to modern movies like "Chocolate”. Except for these recipes the book narrates about the very movies, reveals some intrigiung historical facts connecting with them and it also includes the photos of popular actors.
After reading this book one will be able to cook pasta from "The godfather”, cocktails with champaign from "Casablanca”, crème brûlée from "Amelie” and a lot of other delicious things.
Are you ready for culinary surprises? And I'm really interested - have you ever thought of cooking anything that you've seen in a movie? How do you think, can this book turn out to be extremely popular?
I absolutely agree with Asya. You can compare your dish and the one from the book only if you ate both. And when I tried a delicious food in a restaurant I find the recipe in the internet. While cooking I often change it to my liking.
Sounds nice! I'd like to have my own copy of this book. Actually, sometimes I try to cook the dish I've eaten in a cafe or even restaurant (that happens quite rarely) myself. The easiest thing is salads. As for the "movie-cooking" I've never tried this. I don't understand how we can cook the same even having not tasted it.
