Eat Me: The Food and Philosophy of Kenny Shopsin

Front Cover
Alfred A. Knopf, 2008 - Cooking - 260 pages
5 Reviews
"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971.

Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above.

With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.
 

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LibraryThing Review

User Review  - laurashrti - LibraryThing

Kenny Shopsin's cookbook and philosophy of life and cooking are something to experience! Kenny is humorous and blunt, explaining how and why he cooks the way he does. There are some awesome recipes in here and descriptions of how his restaurant works... by his rules. Read full review

LibraryThing Review

User Review  - kristenn - LibraryThing

I read the Trillin article on Shopsin's back in 2002, so I bought this as soon as I knew it existed. And it was pretty much what I expected, in a good way. There's the attitude, of course. And this ... Read full review

Contents

Introduction
1
117
8
Corn Chowder
16
Steven Caskos Egg White Omelet
24
Egg Salad
33
Life in Eggville
43
Variations on Scrambled Eggs
49
Fellini Tomato Garlic Bread Ricotta and Egg Casserole
55
Carmine Street Enchiladas
208
Huevos Rancheros
210
Tacofried Chicken Spicy Buffalo Wing Sauce
212
Migas
214
Pecan Chicken Wild Rice Enchiladas
215
Ché Cuban Rice Guacamole Poached Eggs and Tomato Chili Cream Shopsins Prep Wild Rice
217
The Building Blocks of Creativity or How I Do What I
219
Tabbouleh Shopsins Prep Bulgur Wheat
222

Country Scramble Spinach with Fried Onions and Cheddar Cheese
61
120
66
Making Tortilla Chips
67
Plain Pancakes
76
French Toast
86
Pumpkin Pancakes
94
Pita Feta Salad
102
Asian Waldorf Chicken Salad
108
Gazpacho Salad
115
Stuffed Burger
169
Chickenfried Hamburger
170
Loco Moco Fried Onions 172 Brown Gravy
171
Mirepoix
172
Hamburger Soup
173
My Sliders
177
Onion Rings
179
The Story of Shopsins Turkey or Why I Hate the Health Department
181
Roasted Turkey
184
High School Hot Turkey Sandwiches
186
Turkey Cloud
187
Tom Tom Seared Eggs Filled with Turkey Cloud Stuffing Plus Toast
188
Turkey Sloppy
189
Sausage and Walnut Stuffing
190
Mexican Food Fiction
205
Cuban Black Bean Soup
224
Cuban Bean Polenta Melt
225
Polenta
226
Blisters on My Sisters
227
Coconut Rice
229
YinYang Divided Bowls
230
YinYang Special Rice Variations Tofu Peas and Peanut Rice Guacamole Rice Beef Sloppy Joe Rice Pistachio Ricotta Rice Artichoke Tomato Rice
231
My Chili
233
Cream of Tomato Soup
235
Marinara Sauce
236
Chili
237
Chili Burrito Sloppy Joe Burrito Sloppy Joe Sandwich
238
Shopsins Prep Pasta
239
Spaghetti Bolognese
240
Selling Water or the Secret of the Restaurant Business
243
Sweet Southern Iced Tea 246 Frozen Fruit Iced
246
Egg Cream
247
Chocolate Milk
248
Orange Julius
250
Milkshakes and Malteds
251
Variations on Vanilla
252
Concretes
254
The Art of Staying Small
257
Copyright

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About the author (2008)

Kenny Shopsin is a self-taught chef who has developed his own inimitable style: he colors outside of the lines and then uses the crayons in his pancakes. He lives in Greenwich Village.

Carolynn Carre o is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.

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