Over the past decade, comedian, actor, director, and winemaker Eric Wareheim has been building a not-so-secret second life as a professional food expert. Whether it’s his previous work on his show Food Club, traveling to Italy to learn to make pasta for Netflix’s Master of None, or professing the dangers of an imbalanced diet in Tim and Eric Awesome Show, Great Job!, food has always been folded into his career—but with the release of his first cookbook, Foodheim, Wareheim has become a bona fide, New York Times-bestselling, cooking show-appearing chef in his own right.
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Colorful, funny, diverse, and—most importantly—informative, Foodheim is a weird journey through Wareheim’s culinary life, from orange chicken and beef bourgignon to pizza, sashimi, and tagine. In addition to all of the original recipes, Wareheim waxes poetic about wine and cocktails, offers party-throwing tips, and even includes a “Small Horse Chapter” (you’ll see). There’s a lot going on in this book, and if you choose to tag along, it’s a very fun ride.In Foodheim, Wareheim professes a love of Made In cookware. “I did an event with them in Austin, where they’re from. I just love Texas, and they’re really nice,” he said. “Their products are like chef-grade. It’s not some bullshit, and this isn’t an ad either—I just love their stuff. What really taught me cooking is their 12-inch steel pan. To really cook properly, you need to embrace high heat.”
“It was a beast, man,” Wareheim said in a recent phone interview. “And it took years of our lives, because we’re so anal about it being good—every little moment of every page, all the recipes, all the wine.” But when the hard copy of his book finally arrived, he ascended. “I’d say the first time I got the test pressing of it, and saw all of our hard work… It’s a real feeling, having a real book in your hand.” That feeling hasn’t gone away now that Foodheim is out in the world, because Wareheim is still using the book regularly. “I’m still cooking out of it. Everywhere I go, I set the book up,” he said, laughing. “Even if I’m eating at a restaurant.”Once you grab your copy of Foodheim, you’ll need to stock up on some cooking gear. Lucky for you, Wareheim was kind enough to share some of his favorite tools, cookbooks, wines, dinnerware, and more. Read on, and enjoy.
One perfect pan
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That’s not a knife—this is a knife
A durable, dependable apron
Three important pizza bibles
Nice plates, so people know you mean business
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A really sharp wine opener
A beautiful wine primer
Amazing tunes lead to amazing food
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Food’s always better with incredible wine
You are legally obliged to own a microplane
Heed Wareheim's advice, and maybe someday, you'll have your own book that's a portmanteau of your last name and the word "food." Cheers.