The Surreal Gourmet Entertains: High-Fun, Low-Stress Dinner Parties for 6 to 12 People

by Bob Blumer

In this fun-filled companion to his acclaimed first book, The Surreal Gourmet, Blumer provides original suggestions for everything from stocking the perfect party treasure chest (disposable cameras, penny candy, Twister) to what you can do if the party gets dull (break out a pair of Groucho Marx glasses). The playful recipes, such as Drunken Shrimp Creole, Build-Your-Own ShishkaBobs, and Mambo Chicken with Mango Salsa, can each be easily prepared...

• Format: Paperback
• Language: English
• ISBN: 0811808041
• ISBN13: 9780811808040
• Release Date: August 1995
• Publisher: Chronicle Books
• Length: 120 Pages
• Weight: 2.00 lbs.
• Dimensions: 1.0" x 1.0" x 1.0"

Customer Reviews

High Octane Entertaining with Feud!

This guy is a blast! Not one to be turned on with entertainment gourmet TV types, this guy is exceptional. Tuning him in on FoodNetwork several times and really enjoying him and his creativity approach and the fun he has with food and serving it takes me back to my inspiration to enter gourmet --- Galloping Gourmet.Galloping to Surreal -- this is great wealth of inspiration! Recipes and music and suggestions and great photos and the adventure club and alternatives --- it all makes for one rockin' cookin' adventure.Check out the likes of "Champagne Rissoto" or "lobstercapecodstyle".Try and you'll go back for more, forsurereal!

Brilliant illustrations!

This is a very user-friendly dinner and hosting guide. Infused with a Los Angeles, bohemian-chic, wine-glass-in-hand vibe. In addition, Bob is one hot tamale.

our favorite cookbook

The Joy of Cooking is a great cookbook, but The Surreal Gourmet's style makes it fun to read and try recipes. The recipes are popular favorites presented in an easy-to-follow format. At the end there are drink recipes, basics (stock, pesto, etc), and tips on setting up your kitchen, even music recommendations. The book lives up to it's title with cool illustrations and a refreshing style that is definitely surreal compared to other cookbooks.