Munchies

Late-night meals from the world's best chefs

By: J.J. Goode, Helen Hollyman

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Hardcover | 24 October 2017

At a Glance

Hardcover
264 Pages

Dimensions(cm)
26.04 x 20.96 x 2.54

New Edition

Published: 11th January 2018

Hardcover

RRP $49.99

$48.75

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Munchies brings the hugely popular show Chef's Night Out (on VICE Media's food website, Munchies) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 65 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the recipes- dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead.

With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), Munchies features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.

About the Author

JJ Goode is an award-winning cookbook author who has coauthored books by April Bloomfield, Andy Ricker, Dale Talde, and Masaharu Morimoto. Helen Hollyman is the editor-in-chief of Munchies, the world's first global Millennial food website and digital media video channel from VICE Media. Launched in 2014, Munchies offers groundbreaking content from a youth-driven perspective. Through engaging original video content, compelling editorial features, articles, how-tos, recipes and events, Munchies offers a signature perspective on the intersection where humans and food connect.

Industry Reviews

"The accessible recipes in this witty and fun book will satisfy cravings, day or night."
--Publishers Weekly

"With over 65 mouthwatering recipes, you'll never have a late-night craving left unsatisfied."
--Domino

"MUNCHIES has a beautiful premise: you get to see not only what chefs actually like to eat late at night, at the end of a long shift, but also who they are. . . . In this cookbook, you'll find recipes that are expressions of these moments, when some of the world's best cooks channel their toil and liberation on a plate."
--Mario Batali, from the foreword

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