This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards. MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going. Chefs include: Shion Aikawa Jen Agg Iñaki Aizpitarte Erik Anderson Sam Anderson Wes Avila Joaquin Baca Kyle Bailey Jonathan Benno Noah Bernamoff Jamie Bissonnette April Bloomfield Robert Bohr And Ryan Hardy Danny Bowien Anthony Bourdain Stuart Brioza And Nicole Krasinski Gabriela Cámara David Chang Han Chiang Michael Chernow And Dan Holtzman Leah Cohen Dominique Crenn Armando De La Torre Maya Erickson Konstantin Filippou Vanya Filopovic The Franks Paul Giannone Josh Gil Abigail Gullo Tien Ho Esben Holmboe Bang Brandon Jew Jessica Koslow Agatha Kulaga And Erin Patinkin Joshua Kulp And Christine Cikowski Taiji Kushima And Shogo Kamishima Arjun Mahendro And Nakul Mahendro Anne Maurseth Andrew Mcconnell Kavita Meelu Danny Minch Carlo Mirarchi Nicolai Nørregaard Masaru Ogasawara Enrique Olvera Matt Orlando Mitch Orr Rajat Parr Kevin Pemoulie Frank Pinello Rosio Sánchez Brad Spence Alon Shaya Phet Schwader Michael Schwartz Callie Speer Jeremiah Stone And Fabian Von Hauske Dale Talde Lee Tiernan Christina Tosi Isaac Toups Anna Trattles And Alice Quillet Alisa Reynolds Grant Van Gameren Michael White Andrew Zimmern

Hungry monsters eat everything in sight while introducing numbers one to twenty.

This guide to cooking from the popular VICE channel MUNCHIES teaches you both survival and show-off skills via more than 80 recipes. Over the years, MUNCHIES has worked with all kinds of chefs, making food that ranges from lowbrow to highbrow and everywhere in between. Now they are here to help you cook dinner on busy weeknights and host friends with an impressive spread on the weekends. Tips and tricks include how to set up and shop for a pantry (with recipes for how to make your own mayo and quick pickle some jalapeños); how to take back your weeknights with easy, fast-to-table meals (like Spinach and Mushroom Ravioli and Charred Cabbage); and even how to wow friends on the weekends with more elaborate recipes such as a fully composed (and highly postable) cheese board or a to-die-for roast chicken. With more than 80 essential recipes from the editors and test kitchen at MUNCHIES, this cookbook has something for everyone at every skill level. With a minimal amount of work, you will have Instagram-worthy food on the table faster than it takes to get a GrubHub delivery from the Thai restaurant down the street.

Provides low-maintenance recipes for the novice, including tater-tot hash, stuffed potato skins, and firecracker shrimp.

Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.

From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

You know the feeling: it's midnight, you're starving, and the prospect of another bowl of cereal makes you want to snap, crackle, and pop. Midnight Munchies contains snacks to satisfy every pang, every craving, without fussing over time or ingredients. Herb-Poppin' Parmesan Popcorn is popped to perfection for family movie night. Popeye's Stay-Awake Spinach and Eggs provides the brain food for that late-night cram. For foodies and beauties, Double Duty Cucumber Dip (it's also a refreshing face mask) is a smooth and crunchy munchy for an impromptu spa-night get-together. Mistress of munchies Diane Morgan also knows her party stuff, so there are plenty of ideas for entertaining fellow late-night revelers. It's instant gratification—all in one smart package.