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Eat Me: The Food and Philosophy of Kenny Shopsin, by Kenny Shopsin Carolynn Carreno
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Product details
Hardcover: 288 pages
Publisher: Knopf; 1st edition (September 23, 2008)
Language: English
ISBN-10: 0307264939
ISBN-13: 978-0307264930
Product Dimensions:
7.3 x 1 x 9.3 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
76 customer reviews
Amazon Best Sellers Rank:
#47,655 in Books (See Top 100 in Books)
Important chapter and family in NYC history.This restaurant, this family, the neighborhood that used to be, and most importantly, their philosophy of food -- and recipes! Kenny Shopsin narrates his recipes replete with curse words, --- you'll feel like you're in his kitchen.Shopsin's was the eatery on Bedford and Morton Streets in Greenwich Village down the corner from where I lived -- where you could get hundreds of types of soups with more than a serving of NYC attitude. Truly the best food around, -- plus we had the life of the Shopsin family all through our eating experience and neighborhood life. These are New Yorker's that gave New York its allure to city dwellers and visitors alike. I'd invite my mother down, just to have pancakes and eggs with them. This family was noble in their own unique way.This book is a must for anyone who was ever fed by the Shopsins, and for those who wonder what all the fuss about New York City authenticity was about. Buy this book and give it to people who like the real thing, who love recipes, who want a good read, who are renegadesforever,AnnieAnnie Lanzillottoauthor of "L is for Lion: an italian bronx butch freedom memoir" SUNY Pressand "Schistsong" BORDIGHERA Presswww.annielanzillotto.comL Is for Lion: An Italian Bronx Butch Freedom Memoir (SUNY series in Italian/American Culture)Schistsong (Via Folios)Blue PillCarry My Coffee (Live)Eleven Recitations
...who...who...defies description.I was considering buying this book after seeing the documentary, I Like Killing Flies. I went back and forth. On the one hand, I thought, I best these recipes are REALLY good. On the other hand, Kenny kinda came off as a major-league jerk in the movie. (Let me tell you, a little Kenny can go a long way.) On the third hand, I thought maybe he's really that awful (although I can see the point of tossing parties of more than four), or maybe it's the editing that did it. I settled on editing, and bought the book.These recipes are fabulous. This is the kind of heavy-duty comfort food I grew up with; my mom is a marvelous cook, so my comfort food expectations are pretty high. And I just LOVE the idea of a Thai Cobb salad.Now I want to make a trip to New York and check this out in person. The book is THAT good.
Shopsin's is a very unique dining establishment in NYC which I make certain to eat at every time I visit NY. He has a very quirky personality, and it's sometimes said that the Seinfeld Soup Nazi episode is modeled after him.This book had a massive impact on my home cooking philosophy. In addition to pointing out how he embraces the characteristics of poorly cooked eggs for certain dishes in his egg chapter, his soup chapter was particularly life changing. I've always followed the "big batch" soup method, where I make my soups in very large batches and tune as needed. This has the effect of making all of the flavors mingle together. Kenny's philosophy is that this is not always ideal, and haven eaten many of his soups, I never realized the contrast but now agree. He keeps an assortment of broths on hand for his soups, but makes each bowl to order. Each time an order for a bowl comes in, he will prepare the additions as needed, usually by sauteing. This gives more distinct separation of the flavors.To put this into practice this week, I used a mushroom/asparagus/onion dish that I created to serve as a side with some steak this week. This gave me three different soups in practice:Soup A: Chunky Mushroom and Asparagus Soup (I just heat the broth and filling, and combine, season to taste. The veggies stay Al dente without turning into mush.)Soup B: Creamy Mushroom and Asparagus Soup (Same as Soup A, I just stir in some Creme Fresh)Soup C: Mushroom and Asparagus Bisque (Same as Soup B, just Vitamixed)I like adding crushed cashews to all three soups at serving.I don't think I'll go back to huge batches of soups that I get bored with. While I always have a fresh batch of broth from the previous couple of weeks scraps, I can now change which soups I make out of the broth each day.
This guy is such a different type of chef than I used to seeing on tv or in magazines. He has a real appreciation for the culinary world and doesn't like the fake wannabe's (which, if I'm being really honest with myself, is me sometimes). He's a class act and I hope to hear more from him on really any subject.A great, great read!
I first met Kenny while watching the DVD documentary on his story.I will say see the movie first, and then you will totally enjoy this book and it will help put it in prespective.The man, his family, his cooking is all so unique. He is the walking truth. What you see, is what you get. You can't help but think about how he reminds you of somebody you know or knew. Little bits of Kenny are in all of us really.Have the movie for Supper and the book for desert!
This is a wonderful book. It's entertaining, helpful, intelligent, attractive and just fun. Mostly it's a reminder of Kenny Shopsin who, with his wife and children, created a grumpy, happy, special world.
One of my favorite cookbooksAh, the Zen of Ken.fun read, well illustratedrecipes are cafe fast, modest in ambition, executed wellHe will not make you a better cookMake yourself a better person
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