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The Adventure Time - The ­Official Cookbook

Rating
103 Ratings by Goodreads
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Format
Hardback, 112 pages
Published
United Kingdom, 5 May 2017

Grab your friends and get cooking in the land of Ooo with Adventure Time: The Official Cookbook, featuring recipes from all your favourite characters and kingdoms. Finn has come together with his friends to complete a cookbook that once belonged to his mom. Are you ready to feast your eyes and prepare your stomach for the most awesome, most delicious meals this side of the Candy Kingdom?


Our Price
HK$248
Ships from UK Estimated delivery date: 28th Apr - 5th May from UK
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Product Description

Grab your friends and get cooking in the land of Ooo with Adventure Time: The Official Cookbook, featuring recipes from all your favourite characters and kingdoms. Finn has come together with his friends to complete a cookbook that once belonged to his mom. Are you ready to feast your eyes and prepare your stomach for the most awesome, most delicious meals this side of the Candy Kingdom?

Product Details
EAN
9781785655913
ISBN
1785655914
Publisher
Dimensions
26.2 x 21.3 x 1.5 centimeters (0.42 kg)

Promotional Information

Coverage in national newspapers. Interviews and reviews in kids, comic and entertainment magazines. Interviews, reviews and competitions across the online comics community. Cross promotion with Cartoon Network/Turner Broadcasting. Promotion through social media and on Titan Books website. Adventure Time is the quirky and irreverent Emmy award-winning No.1 show on Cartoon Network. A hybrid sci-fi/fantasy/horror/musical/fairy tale-Entertainment Weekly. Highly illustrated, full colour book with glossy images, recipes and anecdotes written from the point of view of Finn the Human. Full of mouth-watering recipes to get people of all ages into the kitchen. Featuring food taken directly from the show with recipes conceived by acclaimed chef Jordan Grosser.

About the Author

Grosser has over 13 years of experience and expertise in the culinary industry. He has worked in almost every position in the restaurant business, from sous-chef to executive chef. He now works as a restaurant consultant while holding down a job in one of California's most acclaimed restaurants and running two serperate companies - Flossa Cheese and Forage SF's Wild Kitchen.

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