F*ck, That's Delicious: An Annotated Guide to Eating Well

New York Times bestseller
Winner of the IACP Cookbook Design Award

This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious — no, f*cking amazing — food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.

Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!

About the Author:

Action Bronson is a rapper, chef, and the television host of Vice’s “F*ck, That’s Delicious.” Born Ariyan Arslani to an American Jewish mother and an Albanian Muslim father, he grew up in Flushing, Queens, one of the most diverse zip codes on earth, and a fantasyland for culinary influences. For ten years after attending culinary school in Manhattan, Action cooked for a living, until he broke his leg at work in the kitchen. During the downtime he started working harder on recording his mix tapes — under the superhero stage name of Action Bronson — and a hobby became a career.

Action is now a real rap star — recognized everywhere from the metal bars of Copenhagen to canal-side cafes in Venice — and is signed to Atlantic Records/Vice Music imprint and managed by Shady Records’ founder Paul Rosenberg. Action’s debut album, “Mr. Wonderful,” was released in 2015.

Rachel Wharton is an award-winning food writer and editor based in New York City. Formerly the features food writer for the New York Daily News and the deputy editor of Edible Manhattan and Edible Brooklyn, Wharton now freelances for publications such as The New York Times, Saveur, Everyday with Rachael Ray, and the Wall Street Journal. Most recently, Wharton was the co-author of DiPalo’s Guide to the Essential Foods of Italy, The Good Fork Cookbook, Back to the Kitchen with Freddie Prinze, Jr., and the illustrated guide Food Anatomy. She also wrote and edited The Edible Brooklyn Cookbook.