the Eaten Path
Inspired Recipes for Adventurous Cooks
Bob Blumer (Ballantine)
Blumer is the court jester of cooking. He's also a darn good cook.
Some people may not realize this since he bills himself as "the
surreal gourmet" (his other two books are The Surreal Gourmet
and The Surreal Gourmet Entertains) and is an illustrator
and "conceptualist" who poses Barbie dolls eating his shrimp platters
and favors recipes a la grapefruits filled with vodka.
the man also makes a mean seared ahi tuna taco with avocado salsa,
pepper-crusted maple-glazed salmon and pan-seared duck breast with
cassis compote. Somewhere, somehow someone taught this geniusin
between dreaming up countless schemes involving foodhow to
do a lot more than flip an omelet. Therefore,
even if you're not in the mood for a surreal supper, you won't go
growing throng of "surreal" fans certainly will find lots to keep
them awe-inspired, too. Lovingly photographed in living color is
his bed of polenta (a mattress, in fact, of polenta draped with
a sheet of fresh pasta and adorned with two ravioli pillows). Or
there is the "diced" fish (squares of shark that look exactly like
dice when they are adorned with black peppercorns). Or the poundcake
fries with raspberry catsup (poundcake cut into strips to look just
like french fries that have been slathered in catsup).
is a whole chapter on food that gets set on fire (ignited apple
crisps and blazing bananas) and dishes made with a clothes iron
(using it as a steaming or grilling device). But, I'm sorry Mr.
Blumer, it's us who get the last laugh. Whether we make your salmon
with piquant dill sauce in our dishwasher or lemon-herbroasted
rock Cornish hens in nothing more exotic than our oven, it's all
Poundcake "Fries" with
(Updated: 12/16/08 SB)