Watching the TV series “Hannibal” is a mouth watering and stomach churning experience. Based on the Thomas Harris novels about Hannibal Lecter (previously turned into the Oscar-winning film The Silence of the Lambs), the show stars Mads Mikkelsen as the title character, a gourmet chef who cooks up delectable dishes in every single episode. Each one looks delicious and yet, since Hannibal Lecter is also a cannibal, we weren’t entirely sure we would want to eat them… until now.
CraveOnline has learned from “Hannibal” executive producer Bryan Fuller that plans are underway to release a cookbook based on Hannibal Lecter’s recipes from the TV series, so you too can whip up dishes like braised beef lungs, parmesan crumbled lamb’s brains and chicken liver paté.
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“That is in development,” says Bryan Fuller in a recent CraveOnline interview about “Hannibal” Season 2 and 3 (coming to Blu-ray on September 16, 2014). “Yeah, there’s a cookbook in development and there’s also a fantastic ‘Art of Making of Hannibal.’ […] I saw some pages from it. It’s a gorgeous book.”
When asked if the cookbook would feature all of the recipes from the TV series, or also include new recipes or recipes from the Thomas Harris novels, Fuller responded, “I think ‘yes’ is the answer to that question.”
Fuller did not specify a release date for either of the upcoming tomes.
So get your kitchen ready and break out your rolodex of the rude, because a “Hannibal” cookbook is finally on the way. Just be careful when eating those Ortolan buntings… the bones can really do a number on the roof of your mouth.
William Bibbiani is the editor of CraveOnline’s Film Channel and the host of The B-Movies Podcast and The Blue Movies Podcast. Follow him on Twitter at @WilliamBibbiani.
