An Epicurean Journey through the Gastronomic Landscape and Bacchanalian Underworld.
Olimax’ latest book combines his skills as a photographer with those as a chef and gastronomist. It documents the rapid rise and fall of his restaurant, GROS, and celebrates culinary culture the world over, all extensively illustrated with food photography and portraits.
This book may contain: Recipes, Techniques, Accessories, Fine Dining, Restaurants, Eggs, a lot of eggs, Haggis, Baby Piglets, Salad Dissing, Brains, Lashings of Cocktails, Ice Creams, Dick, Sticky Puddings, Ritual Slaughter, Coffee and much epicurean appropriation.
Available from Amazon here:
Paperback ISBN: 979-8374048520
Hardback ISBN: 979-8371051592
Review of Extreme Lunching in the Spring 2024 issue of The Chap magazine.
“His first recipe is for suckling pig, setting the stage for a series of recipes that are clearly not going to contain any vegan options. Following the great Spanish tradition of not wasting a single morsel of any slaughtered animal, elements like the brains of sheep, cows and pigs are put to excellent use, including ‘Cervelle de Veau au Beurre Noisette’. Many of the recipes could quite easily have come from the closely guarded recipe book of Aunt Dahlia’s coveted French chef Anatole (“God’s gift to the gastric juices”) in the PG Wodehouse books. Others, meanwhile, could have come from the journals of Hannibal Lecter.”