The Vampire’s Guide to Good Cooking

A vampire doctor is central to the plot of Twilight and now life is imitating art as Dr. C.W. Smith-Burton offers the self-published The Vampire’s Guide to Good Cooking. The chiropractor/erotica author released her recipe collection in September 2008 and at first glance it would seem to fit right into the current vampire craze.

The cover depicts an uncorked bottle and a chalice filled to the rim with a vibrant, red substance that could be blood or wine, hinting at a ghoulish or macabre effort inside. However, those preconceptions are thrown aside by the introduction, which suggests that you might have to rethink vampires and what they cook:

Forget all the suppositions surrounding vampires. They have a choice. Many choose to imbibe the richness of classical cuisine rather than the blood meal. Many are day walkers. Garlic is a natural antibiotic and when you’re immortal the most natural way to eradicate bacteria is ingest the natural. Unless of course you’re a vampire doctor.

After the introduction, the book moves into a collection of 47 recipes, most of which come with suggested wines. It reads like a conventional cookbook with small asides and homespun advice. It’s most successful when Smith-Burton is talking about her family, such as in an advisory to remove the giblets from turkey unless you want to have a beautiful centerpiece on Thanksgiving.

Categories: A&E, Dining