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FOODHEIM: A Culinary Adventure [A Cookbook]

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FOODHEIM: A Culinary Adventure [A Cookbook] Hardcover – September 21, 2021

by Eric Wareheim (Author), Emily Timberlake

887

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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.

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “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

Print length

304 pages
Language

English
Publisher

Ten Speed Press
Publication date

September 21, 2021
Dimensions

8.3 x 1.02 x 10.3 inches
ISBN-10

1984858521
ISBN-13

978-1984858528
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From the Publisher

A guide to cooking better than your grandmother...

My biggest goal is to prove cooking doesn’t have to be complicated.

Editorial Reviews

Review

“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. Eric is fearless, curious, creative; his door is always open for the unexpected. Eric can cook, and this book shows us how much he loves it.”—Massimo Bottura, chef, Osteria Francescana

About the Author

Eric Wareheim is a director, actor, comedian, and writer. He is half of the comedy duo Tim & Eric, who have been making TV shows, movies, books, and music for twenty years. Wareheim also acted in, produced, and directed episodes of the Netflix series Master of None.

Emily Timberlake is a writer and editor.

Excerpt. © Reprinted by permission. All rights reserved.

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 my Madi, and sometimes carry my cat around in a BabyBjörn. Nothing makes me happier than cooking gorgeous meals at home. Sometimes it’s a twenty-minute pasta al pomodoro with perfectly ripe, perfectly in-season farmers’ market tomatoes. Sometimes it’s an elaborate, weekend-warrior-style project, like pizza dough from scratch or a dankadent array of raw-fish dishes. My life has come full circle because now I know how to bake that Pizza Hut–style personal pan pizza at home (see page 86). And I wanna teach you all my tricks.

My food obsession may seem surprising to people who know me for my comedy work. But I’ve been into culinary delights for at least as long as I’ve been into professional comedy—they’re both essential parts of the Complete Heimy Experience. And to me, there’s always been a connection between the two. More specifically, a connection between chefs and comedy people: We’re all freaks.

The food industry and comedy biz are both known for attracting outsiders—intense, talented weirdos who don’t really fit in to mainstream society. That’s why I’ve always felt a bond with chefs. We’re all obsessive, over-the-top people. Our parents worry about our life choices. We’re super-focused on our craft and take our work very seriously—but we also live life to the fullest and like to have a good time. That’s why so many comedy people are also food people. If you’re traveling to a new town and want to know the best spot for lunch, a late-night meal, or a cool quiet bar, ask a comedy person who tours a lot—they always have the best tips.

Back in 2009, me and my comedy friends Aziz Ansari, Alan Yang, and Jason Woliner started something we called “Food Club.” Basically, we showed up to fancy restaurants wearing suits and captains’ hats. If we liked the meal, we awarded the chef with a plaque. If we didn’t like the meal, we burned the plaque in front of the restaurant. A few of the plaques are still hanging in restaurants in LA, and a pilot we shot for a Food Club TV show is online somewhere.

Food Club started as a total joke—a way for us to kind of poke fun at fine-dining culture and its old-school, rich-guy stuffiness. But it also exposed us to so much greatness. We were moved by the quality and creativity of the food. And in some cases, we got to befriend the chefs. Jon Shook and Vinny Dotolo, two of the greatest chefs in the modern LA food scene, became official skippers. We presented them with tiny skipper hats and they took us around the city to all their spots—incredible restaurants, like Totoraku—and started to turn us on to the real-deal food and wine scene.

In a lot of ways, comedy is what allowed me to live out my wildest food fantasies. While Tim & Eric was touring, I got to meet barbecue-god Aaron Franklin in Austin, where he fed me meltingly tender bites of brisket that he’d smoked in an old oil drum for sixteen hours. After one of my live shows in London, I slammed gin martinis with Anthony Bourdain at Groucho’s in Soho. (Miss you, man.) When I was filming Master of None, I relocated to NYC, and Aziz and I would choose shooting locations based on their proximity to yummy spots where we wanted to eat after wrapping. That’s how we ended up shooting at pasta paradise il Buco, The Four Horsemen, and Mission. This is a very annoying and braggy way of saying, Thank you, Comedy Gods, for allowing all of this to happen.

In between projects, I always try to fly somewhere new to immerse myself in the food culture. That could be anywhere from San Sebástian in the Spanish Basque Country, where I went on bonk “pintxos crawls” and hopped from bar to bar snacking on tinned fish and croquetas, to Japan, where sushi masters prepared omakase experiences that were so mind-blowingly beautiful and perfect, they literally made me cry. Thank you, Sawada San.

That’s what inspired me to write this book—my desire to share all the incredible things I’ve learned by traveling the world these last fifteen years in search of the most premium bites. Because at the end of the day, cooking is about bringing people together, taking the time to prepare something special, and sharing it with someone you care about. This is the book I wish I had when I first started messing around in the kitchen.

Product details

Publisher ‏ : ‎ Ten Speed Press (September 21, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1984858521
ISBN-13 ‏ : ‎ 978-1984858528
Item Weight ‏ : ‎ 2.81 pounds
Dimensions ‏ : ‎ 8.3 x 1.02 x 10.3 inches

Best Sellers Rank: #82,439 in Books (See Top 100 in Books)
- #143 in Celebrity & Popular Culture Humor (Books)
- #149 in Comfort Food Cooking (Books)
- #516 in Celebrity & TV Show Cookbooks

Customer Reviews:
887

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Emily Timberlake
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Emily Timberlake is a writer based in Oakland, California. She has written about food, wine, and pop culture for the Los Angeles Times, San Francisco Chronicle, Punch, Taste, and more. As a senior editor at Ten Speed Press, she edited more than 60 books on food, wine, pop culture, and humor, including 12 James Beard and IACP Cookbook Award winners. Visit emilytimberlake.com.
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Eric Wareheim
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Eric Wareheim (Director, Wine enthusiast, Top Food Blogger)
Eric Wareheim is a writer, director, producer, actor and winemaker. Wareheim initially became known for his groundbreaking comedic collaborations with Tim Heidecker, including Tom Goes to The Mayor, Tim and Eric Awesome Show, Great Job!, Check It Out! With Dr. Steve Brule, Tim and Eric’s Billion Dollar Movie, and Tim and Eric’s Bedtime Stories. Alongside Heidecker, he’s an owner of Abso Lutely Productions, the team behind some of today’s most exciting and original television programs, including the aforementioned Tim and Eric’s Bedtime Stories and Check It Out w/ Dr. Steve Brule, plus W/ Bob & David, Comedy Bang! Bang!, Nathan For You, The Eric Andre Show, Decker and more. Together, they’ve “created a signature style that has infiltrated advertising and online humor and given birth to a new caffeinated era in sketch comedy. Even if you don’t know Tim and Eric, you’ve seen their influence throughout the culture” (The New York Times).
Wareheim directed, produced and stars in Netflix’s Emmy Award winning Master of None. He’s additionally known for directing music videos for artists including, MGMT, Depeche Mode, Major Lazer, Beach House, Maroon 5, and Charli XCX, as well as being an award-winning director of commercials. Most recently, Wareheim has become heavily involved in the food and wine community. He’s a winemaker and co-owns Las Jaras Wines, launched in 2017, and runs one of Instagram’s top food blogs. Wareheim is currently putting the finishing touches on his first food book, to be published in 2021.
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Customer reviews

4.9 out of 5

887 global ratings

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B.

If you love Tim and Eric this needs to be in your collection.

Reviewed in the United States on October 31, 2021

Verified Purchase

Dang it Eric stop making us plebes jealous about all your awesome adventures and culinary experiences. It's okay though I love you anyway. That being said this is a fun book, it's well made, it's mildly humorous, the recipes are actually serious and many sound good (or are common tasty recipes that are out there already). I was a little disappointed nothing called for Pitzman's mustard... but otherwise great book. If you are a big fan of Tim & Eric you'll enjoy this. It's well made and has been lovingly placed on my bookshelf.

One person found this helpful

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Lauren Z.

Thank you, Heimy 🍕

Reviewed in the United States on January 10, 2024

Verified Purchase

As some who loves spoofs and goofs and also a pizza freak, this was a welcome addition at our home. There’s an awesome diversity in the recipes in this book. After making two batches of dough and all the pizza recipes, looking forward to continuing the culinary adventure. Salamé!

One person found this helpful

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Lexx Ravenhallow

Honestly? Incredible.

Reviewed in the United States on November 23, 2021

Verified Purchase

I have a decent smattering of cookbooks and a fairly solid culinary knowledge. Most people describe my food as "kinda extra."
This book? This dang book takes me to the next level.

Clever writing and charming anecdotes?
Check.
Beautiful photos and very Heimy artwork?
Check.
Lots of helpful tips and suggestions that beefed up my pantry mainstays?
Aw yeah.
Sick as heck recipes that have blown me away and made me a gosh dang PIZZA MASTER AND LORD OF THE SABER, BUBBLY BEAST OF THE PARTY?!
You bet your sweet bippy, Chippy.

I daresay that pizza crust and crushed fresh San Marzano sauce have changed my life.
Plus, Small Horses.

Helpful

Hierophant

The only cookbook you’ll ever need, ya dingus!

Reviewed in the United States on January 16, 2024

Verified Purchase

Go grab your Chippy and Lil’ Bud and get cooking!

Seriously though, this is a great cookbook for anyone. Once you make a SmashHeim, you will NEVER cook a burger the same again.

🤌

One person found this helpful

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Amazon Customer

Fun and accessible

Reviewed in the United States on September 26, 2021

Verified Purchase

I have never bought a cookbook before because whenever I looked through the recipes, I was immediately intimidated. But I bought this book because one of my favorite comedians made it, and I'm so glad I picked it up- I am now someone who can cook impressive meals! Still working my way through not, but I'm loving the writing style and how he explains how to do everything. I am now a big beef boy enjoying circle time.

One person found this helpful

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Amazon Customer

Heimy, you did it.

Reviewed in the United States on January 5, 2022

Verified Purchase

I got a cookbook of my own grandmother's recipes this year for Christmas that she put together over her 86 years of life. It was spoiled rotten compared to this masterpiece. The grandma foods section had recipes that make my grandma's beloved cooking an embarrassment. I brought this up to my family and they agreed. My grandma has either got to master these recipes or she's got to go. This book may have ruined my family or it may have made grandma time a whole lot better. Only time will tell.

On a side note, she has been much happier since receiving her "My New Pep Pep" after my grandfather passed away. So thanks again!

Ok all joking aside, this book rules. It's my favorite cookbook. You don't even need to cook to enjoy this book. It was gonna be funny no matter what considering the author but it's actually a very good cook book.

10 people found this helpful

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DANK VHS CLUB

I Likey This Book. You Will Too.

Reviewed in the United States on April 8, 2022

Verified Purchase

Are you a food fan or possibly TWO FOOD FANS?! Then this book is for you. It is an extremely funny, useful and masterfully done work on the magic that is food. Eric Wareheim has outdone themselves with this dang book. 100/10 Big Smooches to the chef. You need this book, capiche?!

One person found this helpful

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R Tennenbaum

Awesome cookbook, great job.

Reviewed in the United States on January 20, 2022

Verified Purchase

I've enjoyed these recipes and their delivery every bit as much as I've enjoyed any of the other creative content Eric Wareheim has put out. Recipes are easy to follow, and most recipes' ingredients are accessible to your average joe shmoe. This took my pizza game to the next level, and the pasta section alone is worth the price of the book, in my opinion.

Friends and family lost their minds over the spaghetti and meatballs (prepared "nice". IYKYK) where I used Eric's meatball and Nonna sauce recipes.

I'll proudly keep it on my shelf for years to come.

3 people found this helpful

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Top reviews from other countries

Giorgio D.

This is genuinely a great cook book.

Reviewed in Canada on October 24, 2023

Verified Purchase

I'm a chef and lover Tim and Eric's comedy. This book has some great simple comfort food and funny anecdote's. Lot's of nice pics.

Philip V

On point

Reviewed in Germany on November 12, 2023

Verified Purchase

Trademark personality and humour combined with genuinely great recipes. For instance, the German style schnitzel with lemon butter caper sauce and potatoes is a masterpiece.

Dermot Sheridan

Great Book

Reviewed in the United Kingdom on November 24, 2021

Verified Purchase

Excellent recipes and easy to follow. No nonsense, like some online "blogger" recipes

Jonathan MacIntyre

Love it! Funny and delicious

Reviewed in Canada on April 15, 2022

Verified Purchase

Very nice book, high quality print. Funny with delicious recipes. Highly recommend

Hudgins

There's my chippy!

Reviewed in Germany on January 15, 2022

Verified Purchase

Great Job! Great Book! For your Health!

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