F*ck, That’s Delicious: An Annotated Guide to Eating Well
I’ve been putting olive oil on ice cream since forever, but at Lilia in Brooklyn, Chef Missy Robbins showed me how she puts truffles on top of soft-serve with olive oil, honey, and sea salt.
And that’s when I became the biggest Action Bronson fan in the world. Honestly, I know that the man is a rapper, and that there has been some controversy over his lyrics, but as an old Goth, I’ve never been inclined to check out his music (no judgement, just likely not spooky enough for me), or his television shows. However, before he was a musician, Action Bronson was a chef. With a culinary school background. He knows a lot about food, all of it, from everywhere, and his travels as a musician have allowed him to taste food from all over the world. This book is a list of 100 of his favourite things to eat.
Besides the above mentioned olive oil and ice cream, Bronson offers up a little bit of everything, from high-end cuisine to junk food. He’s as happy eating truffles (“Truffles are only fancy to us because we don’t live where they come from.”) as he is drinking Crystal Light; as happy with a slice of greasy New York pizza as he is with a slice from an authentic pizzeria in Naples. He lists his favourite places around the world to get chicken wings and fried chicken (braise it in mustard, OMG), as well as his favourite bagel joints.
F*ck, That’s Delicious is part biography — Bronson traces his love of food back to his childhood in Queens and the vast array of food from around the world — and part cookbook, with plenty of his own recipes (which look fantastic!) for everything from a cheese bagel to his Albanian nonna’s Pasul (a dish of baked cannellini beans), to Explosive Chicken made with Szechuan peppers.
The writing here is funny, intelligent, and shows a true love and respect for foods of all kinds, and the cultures that they come from. The book is full of photos of Bronson on his travels, but also the odd silly cartoon (look for the one that goes with the story about the bear, the Poconos, and a pair of ladies’ slippers), funny diagrams, and plenty of photos of dishes that will make the reader yell, “Gimme that!”
It can seem a bit name-droppy at points — Bronson is friends with Mario Batali, who wrote the foreword, and mentions him frequently, so there’s some discomfort with the perception of misogyny, whether implied or actual — but he gives props to the places and chefs he mentions.
Overall, a really fun book that covers diverse area of the culinary world, and you don’t need to be a fan of Bronson’s music or television shows to be able to enjoy and appreciate it.