# Eat What You Watch: A Cookbook for Movie Lovers

Andrew Rea

Many of our favourite movies come with a side of iconic food moments: the comforting frothy butterbeer from Harry Potter, the sumptuous apple strudel from Inglorious Basterds, the delectable deli fare from When Harry Met Sally, or Remy the rat-chef’s signature ratatouille in Ratatouille.In this cookbook, author Andrew Rea (of the hit YouTube channel ‘Binging with Babish’) recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and cooks who want to add some cinematic flair to their cooking repertoire.

Oven temperatures are given in degrees Fahrenheit, and measures in cups/imperial. For conversions, see the tables on here.


COPYRIGHT


HarperCollinsPublishers

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First published in the US by Dovetail Press, a division of Assembly Brands LLC 2017

This UK edition published by HarperCollinsPublishers 2017

FIRST EDITION

Text © Andrew Rea 2017

Photographs © Scott Gordon Bleicher 2017

Cover layout design © HarpercollinsPublishers 2017

Cover design © Will Pay 2017

Photography: Scott Gordon Bleicher

Book design: Will Pay

Set design and prop styling: Ben Knox and Christopher Spaulding of Reclaim Design, (rcdnyc.com)

Recipe testing and food styling: Olivia Mack Anderson

Copy editor: Abby Tannenbaum

Production assistant: Maplethorpe Kelly

Models: Adam Danker-Feldman, Nick Fauchald, May Hein, Aditi Kumar, Carlo Mantuano, Jeremy Peters

A catalogue record of this book is available from the British Library

Andrew Rea asserts the moral right to be identified as the author of this work

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Source ISBN: 9780008283650

Ebook Edition © November 2017 ISBN: 9780008283667

Version 2017-10-25

DEDICATION


This book is unofficial and unauthorized, and has not been endorsed, licensed or approved by the creator, producer, or owner of any motion picture or other work referred to herein. Any titles, trademarks, names, quotations or other words, symbols or designations used in this book are property of their respective owners and are used for identification purposes only.