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FOODHEIM: A Culinary Adventure [A Cookbook]
NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother.
"A book with all the recipes to Wareheim's insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I'll take two please . . . extra crispy!!!"-Jack Black
Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he's learned on this epic food journey.
In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home.
Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat.
Praise for Foodheim
"We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don't need to search: we have found. Eric is my Martha Stewart, my mother. He's the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He's true love and commitment to the craft of the food. He is food."-Matty Matheson
"Eric has written an instant classic that will command prime real estate in every young culinary enthusiast's kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, 'This book taught me how to cook.' If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!"-Kris Yenbamroong, chef and owner of NIGHT + MARKET
"A book with all the recipes to Wareheim's insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I'll take two please . . . extra crispy!!!"-Jack Black
Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he's learned on this epic food journey.
In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home.
Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat.
Praise for Foodheim
"We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don't need to search: we have found. Eric is my Martha Stewart, my mother. He's the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He's true love and commitment to the craft of the food. He is food."-Matty Matheson
"Eric has written an instant classic that will command prime real estate in every young culinary enthusiast's kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, 'This book taught me how to cook.' If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!"-Kris Yenbamroong, chef and owner of NIGHT + MARKET
Editorial Reviews
"Wareheim's passion for delicious meals, high-quality ingredients, smartly paired wines, and throwing food-centric parties is one hundred percent sincere. And infectious."-Los Angeles magazine
"Foodheim [is] a blueprint for eating well, and having a really good time doing it."-Eater, "The 17 Best Cookbooks of Fall 2022"
"This is a fun book for people who are down to have fun with cooking, eating, and entertaining."-Food & Wine
"Hosanna be praised! He's done it! A beautiful testament to Eric's passion for delicious food and wine! Currently destroying all my other cookbooks. A practical and beautiful salute to Eric's talents in the culinary arts! This is more than a cookbook, it's a work of art! Overall, could have used more pizzamans, though."-Tim Heidecker
"This book is the bridge between actuality and potentiality, a journey into the gap of mind and matter. Eric has found the sweet spot of all the best foods we love and that never fail us. He's conquered comedy; he's defeated the laws of reality. Now he will make all of us chefs look bad with his amazing cooking."-Jeremiah Stone, chef and co-owner of Contra and Wildair
"If there's one thing I know about my friend Eric, it's that the man loves food. He's the only person I know who can eat a medium-size building covered in turkey gravy and not gain a single pound. As I am unable to perform such miracles, I've had to live through him. The moment I introduced him to Atlanta strip-club chicken wings, I knew he'd immediately fall in love all over again."-T-Pain
"I have never met anyone who finds such extreme humor in the most spontaneous things in life while taking his craft extremely seriously. I'm always excited to talk to Eric about food and wine because he is ever-curious and always wanting to share his passion for food and wine and the craft of hospitality."-Fabián von Hauske, chef and co-owner of Contra and Wildair
"You will forever see, feel, and taste shapes and sizes that are both familiar and foreign but always delicious. I love the perspective and love this instant classic."-Chris Bianco, chef and author of Bianco
"Eric Wareheim cares more about fine food and wine than anyone I know. Our travels together are the stuff of legend. If you are considering buying this book, take it from someone who knows Eric-he will not steer you wrong."-John C. Reilly
"This cookbook is a MUST for anyone who needs a Big Bud to guide their taste buds to a world of tastiness. Stop reading these blurbs and buy it now! NOW!!"-Aziz Ansari
"Anyone can cook, but only the fearless can be great. E...
"Foodheim [is] a blueprint for eating well, and having a really good time doing it."-Eater, "The 17 Best Cookbooks of Fall 2022"
"This is a fun book for people who are down to have fun with cooking, eating, and entertaining."-Food & Wine
"Hosanna be praised! He's done it! A beautiful testament to Eric's passion for delicious food and wine! Currently destroying all my other cookbooks. A practical and beautiful salute to Eric's talents in the culinary arts! This is more than a cookbook, it's a work of art! Overall, could have used more pizzamans, though."-Tim Heidecker
"This book is the bridge between actuality and potentiality, a journey into the gap of mind and matter. Eric has found the sweet spot of all the best foods we love and that never fail us. He's conquered comedy; he's defeated the laws of reality. Now he will make all of us chefs look bad with his amazing cooking."-Jeremiah Stone, chef and co-owner of Contra and Wildair
"If there's one thing I know about my friend Eric, it's that the man loves food. He's the only person I know who can eat a medium-size building covered in turkey gravy and not gain a single pound. As I am unable to perform such miracles, I've had to live through him. The moment I introduced him to Atlanta strip-club chicken wings, I knew he'd immediately fall in love all over again."-T-Pain
"I have never met anyone who finds such extreme humor in the most spontaneous things in life while taking his craft extremely seriously. I'm always excited to talk to Eric about food and wine because he is ever-curious and always wanting to share his passion for food and wine and the craft of hospitality."-Fabián von Hauske, chef and co-owner of Contra and Wildair
"You will forever see, feel, and taste shapes and sizes that are both familiar and foreign but always delicious. I love the perspective and love this instant classic."-Chris Bianco, chef and author of Bianco
"Eric Wareheim cares more about fine food and wine than anyone I know. Our travels together are the stuff of legend. If you are considering buying this book, take it from someone who knows Eric-he will not steer you wrong."-John C. Reilly
"This cookbook is a MUST for anyone who needs a Big Bud to guide their taste buds to a world of tastiness. Stop reading these blurbs and buy it now! NOW!!"-Aziz Ansari
"Anyone can cook, but only the fearless can be great. E...
Readers Top Reviews
Christopher Kessl
Recipes for everything you want to cook, such cool photography and design.
David Robinson
Absolutely love his taste in food. I feel he has patrician taste in food and this truly feels like a “best of” scrapbook I may pull from 50 other cookbooks. 10/10
palmtrees&pe
i just received this… been a big fan of Tim and Eric forever…. This is in the two minutes of opening and just flipping around could quite possibly be the best cookbook on the planet…. I can’t wait to buy this for everyone i know. Thanks Eric, good job…
C
Eric Wareheim might be more familiar to most people as the co-creator of several Cartoon Network Adult Swim shows, including “Tom Goes to the Mayor”, and “Tim and Eric Awesome Show, Great Job!”. He also starred in several episodes of the Netflix series “Master of None”. In this book, he combines his unique style of comedy with his love of food and wine, to create a humorous and one-of-a-kind cookbook. In the Introduction, Wareheim describes the experiences in his life that shaped his culinary preferences, and explains his love of food and wine. He previews some of the recipes in the book, and details his passion for cooking tasty meals. The next chapter lists essential ingredients and equipment to have in order to make the food in this book. The book's recipes are divided into eight main chapters: Circle Foods, Pizza, Grandma Foods, Chicken Chapter, Juicy Foods, Green Foods, Wineheim, and Cocktails. In the middle of the book there is also a Small Horse Chapter, with a few pictures of small horses, just because they are beautiful. There are plenty of pictures of the food, and also extra funny pictures that are thrown in for the sake of comedy. Many of the recipes have a story behind them, and there is more text here describing the food than you would see in most other cookbooks. This is where Wareheim's comedy background shines, and it makes the book fun to read, even if you aren't making any of the recipes. Interestingly enough, Wareheim is actually very serious and knowledgeable about wine. He co-founded Las Jaras Wines, and has quite a bit to say about the art of selecting the perfect wine. This makes “Wineheim” one of the most detailed and informative chapters, although he still manages to add in some humor for good measure. Overall I liked this combination of comedy and cookbook, and I look forward to trying a few of the recipes. If you are familiar with Wareheim's style of comedy, then you should have some idea of what to expect. The book manages to stay fun and lighthearted, while still providing some great recipes and good information, especially about wine.
John
What’s it called when you’re like thirsty? But for food? That’s what this book makes me. Chapter on small horses? Check. Pizza recipes? Check. Butt plug picture? Check. It has everything. My wife caught me reading it naked. Uh oh?
Short Excerpt Teaser
Introduction
The HeimLine
My first hero was C.C. DeVille, the guitarist from Poison. He introduced me to the whammy bar. When I was fourteen, I was on the JV basketball team and was awarded a printed certificate for being the first-ever student in my high school to slam dunk. To this day, I still respect the art of a heavy-metal guitar solo as well as the graceful power of a slam dunk.
I have the same reverence and respect when it comes to food and wine. I remember the first time that I encountered shrimp cocktail with a spicy horseradish dipper. I was overcome with emotion, just like the first time I listened to "Talk Dirty to Me." These are the moments that shaped Heimy.
I don't just love food and wine. I worship it. I study it. It's been this way ever since I was a little kid.
I was born in Baltimore. When I was just a tot, my family would take trips to nearby Ocean City. I credit those early vacations with my passion for blue crab, Old Bay Seasoning, summer produce, and, of course, boardwalk fries! Those extra-crispy fries doused with malt vinegar were one of my first food crushes.
When we moved to Audubon, Pennsylvania, I led a normal food-boy life, eating the stuff that most kids in the suburbs ate in those days. But I was lucky because my mom had a vegetable garden and baked her own bread. My friends and I obsessed over it. When I wasn't misbehaving, my mom would give me a piece of warm bread with a smear of Brie and I'd go psycho. In those days I was a Boy Scout, and, one year, I won the Box Car Derby with my dad's help (he hid melted fishing weights inside the wood car frame). We celebrated afterward with Pizza Hut personal pan pies, all buttery, salty deliciousness. I loved that it was just for me-no sharing with my sister, Jessica!
My maternal grandparents lived in Germany, and the few trips we took to visit them solidified my love for German village cuisine: schnitzels, stews, rouladen. Oma and Opa were so frugal. They'd take cheap cuts of meat and simmer them for hours to create a cauldron of happiness and flavor. I'd watch Opa go to the garden to clip herbs for his world-famous Opa Salad (page 206). Then he'd come in and ask my sister and me why we drank straight orange soda. It was horrifying for him to see his blood relatives not cut that sugary syrup with some sparkling water.
I moved to Philadelphia for college, and for the next five years I was vegetarian. It was pretty much a nightmare. Whole Foods did not exist. A dry veggie patty on a previously frozen bagel was a highlight in those days. When I started eating meat again, I branched out a bit more but really focused on my favorites: pizza, cheesesteaks, and Italian American cuisine.
Immediately after college I got a job as an assistant wedding videographer. I wore a fake silk blouse with one large, gold top button. My boss taught me how to back up to the shrimp table and sneak a bite while pretending to take pictures. As a photographer, you were allowed only a crappy cold sandwich, but I usually left these events full of premium sea meats due to my shrimp theft skills. I got to the point where I could grab a shrimp, dip it in some cocktail sauce, and pop it in my mouth while simultaneously posing the bride and her bridesmaids.
It wasn't until I moved to Los Angeles and started exploring all the global goodness that the city had to offer that my love for food really went to the next level. Mexican food, Thai food, sushi, farmers' markets; you name it, things were popping! I started traveling around the world-to Mexico, Japan, Thailand, Italy, France, and more-and my interest in regional food traditions kept growing. Then I started touring with my comedy partner, Tim Heidecker.
I attribute my great awakening to the art and beauty of food to one meal: at Alinea, in Chicago. Tim and I were touring and I had a day off. Somehow I got a res at this three-Michelin-starred food mecca, which is considered one of the top restaurants in the world. Alinea has a dress code but I didn't have a blazer, so I asked my hotel if they had anything I could borrow. I was in luck! They had Michael Jordan's jacket from a photo shoot many years prior. They offered it to me if I promised to return it. MICHAEL JORDAN'S BLAZER!!! WHAT?! I put it on. It was way too big, but it gave me superpowers. I rolled into Alinea like I owned the place, then proceeded to have the most magical, entertaining meal. I was blown away by the artistry, including chef Dave Beran himself plating the "entire table" dessert in front of me. Wow.
From Food Boy to Food Man
Today, I run a number-one-rated, award-winning Top Food Blog and spend most of my time as a pasta photographer. I often wear matching Tevas with m...
The HeimLine
My first hero was C.C. DeVille, the guitarist from Poison. He introduced me to the whammy bar. When I was fourteen, I was on the JV basketball team and was awarded a printed certificate for being the first-ever student in my high school to slam dunk. To this day, I still respect the art of a heavy-metal guitar solo as well as the graceful power of a slam dunk.
I have the same reverence and respect when it comes to food and wine. I remember the first time that I encountered shrimp cocktail with a spicy horseradish dipper. I was overcome with emotion, just like the first time I listened to "Talk Dirty to Me." These are the moments that shaped Heimy.
I don't just love food and wine. I worship it. I study it. It's been this way ever since I was a little kid.
I was born in Baltimore. When I was just a tot, my family would take trips to nearby Ocean City. I credit those early vacations with my passion for blue crab, Old Bay Seasoning, summer produce, and, of course, boardwalk fries! Those extra-crispy fries doused with malt vinegar were one of my first food crushes.
When we moved to Audubon, Pennsylvania, I led a normal food-boy life, eating the stuff that most kids in the suburbs ate in those days. But I was lucky because my mom had a vegetable garden and baked her own bread. My friends and I obsessed over it. When I wasn't misbehaving, my mom would give me a piece of warm bread with a smear of Brie and I'd go psycho. In those days I was a Boy Scout, and, one year, I won the Box Car Derby with my dad's help (he hid melted fishing weights inside the wood car frame). We celebrated afterward with Pizza Hut personal pan pies, all buttery, salty deliciousness. I loved that it was just for me-no sharing with my sister, Jessica!
My maternal grandparents lived in Germany, and the few trips we took to visit them solidified my love for German village cuisine: schnitzels, stews, rouladen. Oma and Opa were so frugal. They'd take cheap cuts of meat and simmer them for hours to create a cauldron of happiness and flavor. I'd watch Opa go to the garden to clip herbs for his world-famous Opa Salad (page 206). Then he'd come in and ask my sister and me why we drank straight orange soda. It was horrifying for him to see his blood relatives not cut that sugary syrup with some sparkling water.
I moved to Philadelphia for college, and for the next five years I was vegetarian. It was pretty much a nightmare. Whole Foods did not exist. A dry veggie patty on a previously frozen bagel was a highlight in those days. When I started eating meat again, I branched out a bit more but really focused on my favorites: pizza, cheesesteaks, and Italian American cuisine.
Immediately after college I got a job as an assistant wedding videographer. I wore a fake silk blouse with one large, gold top button. My boss taught me how to back up to the shrimp table and sneak a bite while pretending to take pictures. As a photographer, you were allowed only a crappy cold sandwich, but I usually left these events full of premium sea meats due to my shrimp theft skills. I got to the point where I could grab a shrimp, dip it in some cocktail sauce, and pop it in my mouth while simultaneously posing the bride and her bridesmaids.
It wasn't until I moved to Los Angeles and started exploring all the global goodness that the city had to offer that my love for food really went to the next level. Mexican food, Thai food, sushi, farmers' markets; you name it, things were popping! I started traveling around the world-to Mexico, Japan, Thailand, Italy, France, and more-and my interest in regional food traditions kept growing. Then I started touring with my comedy partner, Tim Heidecker.
I attribute my great awakening to the art and beauty of food to one meal: at Alinea, in Chicago. Tim and I were touring and I had a day off. Somehow I got a res at this three-Michelin-starred food mecca, which is considered one of the top restaurants in the world. Alinea has a dress code but I didn't have a blazer, so I asked my hotel if they had anything I could borrow. I was in luck! They had Michael Jordan's jacket from a photo shoot many years prior. They offered it to me if I promised to return it. MICHAEL JORDAN'S BLAZER!!! WHAT?! I put it on. It was way too big, but it gave me superpowers. I rolled into Alinea like I owned the place, then proceeded to have the most magical, entertaining meal. I was blown away by the artistry, including chef Dave Beran himself plating the "entire table" dessert in front of me. Wow.
From Food Boy to Food Man
Today, I run a number-one-rated, award-winning Top Food Blog and spend most of my time as a pasta photographer. I often wear matching Tevas with m...
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