Gastronogeek Cult TV Cookbook by Thibaud Villanova & Mathilde Bourge

containing recipes inspired by 37 cult TV series.

If you’ve ever wanted to try out the recipes featured in your favorite TV shows but are a little leery of unnecessarily complicated instructions, then this is definitely the cookbook for you! Taking cues from over thirty different fantasy/sci-fi/horror/nerdy series (and Breaking Bad, which I guess fulfils some of those remits?) this beautifully constructed volume presents iconic recipes from each, whether it be Agent Dale Cooper’s favorite cherry pie from Twin Peaks or Tomatoes a la Book from Firefly. Best of all, the recipes are unfussy — while some are definitely more complex than others, they are all, by and large, doable by the beginning to advanced chef.

Each recipe is listed with its ingredients, a bit about the show that inspired it, and a lovely photo of the finished piece. It’s a very fun volume to page through, particularly if you’re a pop culture aficionado. There’s also a helpful glossary at the end, with bonus recipes for making various stocks and tartar sauce. The partially foiled cover is also a very nice touch.

I do wish there had been a little more quality control on some of the production aspects, however. The second column on the contents page is virtually unreadable, and my original intention of making Tomatoes A La Book was stymied by the fact that the directions seemed incomplete. The US-centric should also be warned that there’s a distinct European slant to the choices made in writing out these recipes. Converting the Celsius/gas marks to Fahrenheit is definitely less of a challenge than finding some of the more exotic-to-USians ingredients listed here.

Ofc, the real test of any cookbook lies less in the reading than in the cooking! I decided to try out one of the most plot-pivotal recipes included here, lightly edited for format:

KING JOFFREY’S DEADLY PIE
Pigeon and Mushroom Pie

3/4 pound (400 g) butcher’s pigeon meat
1/2 pound (250 g) fresh button mushrooms
2/3 cup (80 g) lardons
3/4 cup (200 ml) chicken stock
3/4 cup (200 ml) light cream
2 tsp (5 g) curry powder
2 homemade or store-bought shortcrust pastries
1 egg yolk
Salt
Pepper

Preheat oven to 200°C (gas mark 6-7). Start by preparing the stuffing: dice the pigeon meat using a sharp, toothless knife. Set aside. Wash and peel the mushrooms. Cut into thin strips. Set aside.

Heat a frying pan over low heat. Saute the lardons for a few minutes, until they begin to brown. Then add the diced pigeon and mushrooms without adding any fat: they’ll cook in the fat of the lardons. Simmer for 5 minutes, then deglaze with chicken stock and simmer until the stock has evaporated. The stuffing is almost ready. (Don’t waste any time, King Joffrey wouldn’t tolerate a delay to his wedding ceremony.) Add the cream and curry powder. Season with salt and pepper. Set aside off the heat.

Next, assemble the pie. Line a tart tin with parchment paper. Line the tin with the first piece of shortcrust pastry. Pour in the pigeon mixture.

Close the pie with the second shortcrust pastry. Lightly moisten your fingers and seal the edges of the two pastries. Don’t hesitate to cut the second pastry if it’s too big and keep the excess.

Feeling like an artist? At your own risk, but in this case, form a ball from the excess dough, then roll it out with a rolling pin. Using a sharp knife, draw leaves, flowers or any other pattern that inspires you and add them to the cobbler. Brush the top of the cobbler with egg yolk to help the pastry brown in the oven.

Make a small cross in the center of the pastry with a knife. This will allow the steam to escape, so that the cobbler won’t be soft when it comes out of the oven. Bake for 30 minutes.

No, I don’t know why they used the word cobbler at the end there (I will also fight anyone who tries to use that word to describe any sweet pie instead of the batter-topped fruit dessert that it actually is.) Yes, shortcrust pastry is just European for pie crust. This book was originally written in French for a primarily European audience, so when I made this, I felt absolutely no guilt at making substitutions for ingredients that are difficult to acquire here. I used chicken for the pigeon and beef bacon for the lardons — and because I didn’t think there were nearly enough vegetables included, added some peas and corn — but followed the recipe as closely as possible otherwise.

And it was honestly quite impressive! The baking time was perfect, and the pie came out gorgeously golden. I couldn’t get a good photo of just a slice of pie, as the contents will run out of the crust when hot, but it was delicious and filling — an utterly delightful savory meal! It also keeps nicely in the fridge and reheats well. This fairly uncomplicated dish looks far more difficult to make than it actually is, and would be an impressive addition to any geeky potluck or menu.

Gastronogeek Cult TV Cookbook by Thibaud Villanova & Mathilde Bourge was published October 29 2024 by Titan Books and is available from all good booksellers, including