Eat What You Watch: A Cookbook for Movie Lovers

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Andrew Rea: It boils down to being as rigorously accurate as possible. In the case of, say, Ratatouille, that dish, confit byaldi with its particular plating and preparation, was created by Thomas Keller. So, it's a matter of finding out who solved it as the food guru on Ratatouille, and it was Thomas Keller, then looking at pics for confit byaldi. That's an opportunity to be extremely accurate. AR: Those three recipes are all born of a deep passion for food. With the Tampopo ramen, in the movie they're examining it, breaking down every little element; they thank it and apologize to the pork. The ramen master is in that scene. A: We do have one closed caption event per film experience, it will always be a Friday evening event. CW: It was interesting what you said about Chef Thomas Keller working as the food consultant on Ratatoullle. Do a lot of movies and TV shows have a food consultant? If so, what about that niche industry surprised you as you research the book? Eat breakfast, and eat smaller meals throughout the day. A healthy breakfast can jumpstart your metabolism, while eating small, healthy meals keeps your energy up all day.

Try not to think of certain foods as “off-limits.” When you ban certain foods, it's natural to want those foods more, and then feel like a failure if you give in to temptation. Start by reducing portion sizes of unhealthy foods and not eating them as often. As you reduce your intake of unhealthy foods, you may find yourself craving them less or thinking of them as only occasional indulgences. Eat with others whenever possible. Eating alone, especially in front of the TV or computer, often leads to mindless overeating.Control emotional eating. We don't always eat just to satisfy hunger. Many of us also turn to food to relieve stress or cope with unpleasant emotions such as sadness, loneliness, or boredom. But by learning healthier ways to manage stress and emotions, you can regain control over the food you eat and your feelings. It's not just what you eat, but when you eat While I liked the Top Ten movie scenes, they added to the disorganized feel. They just popped up at random, and since the recipes themselves felt rather random anyways... you get the idea. Chip Walton: For food inspired by television and film, tell me about the process of recreating - possibly deconstructing and reconstructing - something that you may have only seen for a few minutes on screen and about which you may have very little sensory information. I love the idea of the movie tie-in recipes. I love literary/book tie-in cookbooks too - just the sort of geeky type I am. The boeuf bourguignon is from a movie about a woman who changes her entire life by paying attention to and enjoying the creation and eating of food and her connection with Julia Child, who revolutionized how we all cook at home.

CW: What is the cultural importance of food both as a character and as a source of sustenance throughout the history of television and movies? I definitely recommend this book if you’re looking for some inspiration on what to cook, and just make it fun knowing that the meal was in your favourite movie or your favourite character was eating exactly what you are about to eat. These recipes can be great for date night, dinner parties or just for your own pleasure.

Other cookbooks by this author

AR: I've tried all different methods of learning, and over the years I've settled on some of the resources that I know are going to give me the most sound and reliable techniques. Then it's just a matter of adapting those where necessary and mixing and matching recipes to fit the need for that particular project. Most of my techniques are sourced from elsewhere. Whenever I'm using a very specific technique that I feel was pioneered by somebody else, I definitely give them a shout-out. Protein gives you the energy to get up and go—and keep going—while also supporting mood and cognitive function. Too much protein can be harmful to people with kidney disease, but the latest research suggests that many of us need more high-quality protein, especially as we age. That doesn't mean you have to eat more animal products—a variety of plant-based sources of protein each day can ensure your body gets all the essential protein it needs. Learn more »

Rea, A., 2006. Babish Culinary Universe . [YouTube] Available at: < https://www.youtube.com/user/bgfilms> CW: The Splendid Table chose to feature three recipes from your cookbook, all of which are inspired by movies that revolve around food: Boeuf Bourguignon from Julie & Julia, Confit Byaldi from Ratatouille and Tonkotsu Ramen from Tampopo. Is there any behind-the-scenes advice you would suggest for anyone trying to capture the essence of those dishes?

In Ratatouille, it's the fullest expression of the rat-chef's love for food and his attempt to reach the cold-hearted critic who has lost his way in understanding what makes food great. Sure, it tastes good, but it's also totally worth trying because it’s so rewarding to try, fail, try again, and have it work – to have it plated up right. It took three attempts for me to get that perfect plating for my show; it’s really rewarding for that to finally happen. Try Andrew Rea's cinematically inspired recipes: Boeuf Bourguignon from Julie & Julia, Confit Byaldi from Ratatouille and Tonkotsu Ramen from Tampopo. I like the variety of dishes. Some (many) are more challenging or time/labor intensive, but there are a number that seem more basic, or have good ready-made substitutions included in the instructions (like the fish tacos - you can make the tortillas and refried beans and so on yourself, or you can use store bought equivalents)