New cookbook transforms horror movies into terrifying food art

Horror Caviar, the first cookbook from A24, features recipes inspired by horror movies, from creatives including Laila Gohar and Chloe Wise, alongside essays by Carmen Maria Machado, Stephanie LaCava, and more

Horror movie inspired 'Doppel Torte' white chocolate mousse and walnut dacquoise torte. Recipe by Natasha Pickowicz, inspired by Andrzej Zulawski's Possession (1981) from A24's Horror Caviar cookbook
‘Doppel Torte’ white chocolate mousse and walnut dacquoise torte, inspired by Andrzej Zulawski's Possession (1981).
(Image credit: Recipe by Natasha Pickowicz)

As feelings go, horror and hunger have a lot in common. They are expressions of our most primordial instincts, we experience them in our gut, and they are capable of inspiring great art. Case in point, Horror Caviar, a new cookbook that features terrifying and tantalising recipes inspired by cult horror movies.

Horror Caviar: horror movies on a plate

Horror movies inspired 'Sack of Skin & Bones' bone & pork dumpling with black angel hair pasta. Recipe by Lexie Smith, inspired by Takashi Miike's Audition(1999) from A24's Horror Caviar cookbook

’Sack of Skin & Bones’ bone & pork dumpling with black angel hair pasta. Recipe by Lexie Smith, inspired by Takashi Miike’s Audition (1999).

(Image credit: Recipe by Lexie Smith)

The first cookbook from independent film company A24, Horror Caviar feeds your physical, aesthetic, and intellectual appetites with exuberantly ghoulish imagery photographed by Justin J Wee, and recipes from the likes of food stylist Laila Gohar and artist Chloe Wise, alongside essays examining the role of food in horror movies.

Highlights include a recipe by Yardy founder DeVonn Francis for an ‘Aspic Tower Studded with Insect Candy’, inspired by Suspiria, the 1977 horror about a witchy Berlin ballet school. Or chef Jen Monroe’s ‘Watermelon Sake Gelée Goldfish Pond’, inspired by the Japanese classic House (1977) and featuring jelly fish sculptures swimming in a pool of watermelon juice and cucumber garnishes. 

Horror movies inspired 'Falling into the Well' watermelon sake gelée goldfish pond. Recipe by Jen Monroe, inspired by Nobuhiko Obayash's House (1977) from A24's Horror Caviar cookbook  

’Falling into the Well’ watermelon sake gelée goldfish pond. Recipe by Jen Monroe, inspired by Nobuhiko Obayashi’s House (1977).

(Image credit: Recipe by Jen Monroe,)

Finish things off with some ‘Brain Cake’ for dessert and indulge in a cocktail inspired by the stomach-busting creature in Alien made from warm vegan horchata, amaro and instant coffee. 

All these recipes sit alongside essays from a series of singular writers. Film critic AS Hamrah uses one of the most absurdly brilliant lines in horror movie history – ‘I have come here to chew bubblegum and kick ass. And I’m all out of bubblegum’ – to kick off an examination of the horror genre’s complex portrayal of American consumerism. 

Horror movies inspired 'Brain Cake' with Biscuit Joconde with Red Berry Sauce & Cream Cheese Mousse. Recipe by Ayako Kurokawa, inspired by Jackie Kong's Blood Diner (1987) from A24's Horror Caviar cookbook

’Brain Cake’ with Biscuit Joconde with Red Berry Sauce & Cream Cheese Mousse. Recipe by Ayako Kurokawa, inspired by Jackie Kong’s Blood Diner (1987). 

(Image credit: Recipe by Ayako Kurokawa)

Carmen Maria Machado pens a tribute to the many terrifying guises a seemingly innocuous kitchen appliance – the refrigerator – can take when captured on film. 

Horror Caviar is an inventive take on the traditional cookbook that is well suited to movie fanatics and foodie fiends alike. As director Ti West says in the book’s introduction, ‘in the same way that a good meal brings people together, the best horror movies take our collective fears and turn them into a shared cinematic experience’. 

Horror movie inspired 'The Nostromo' warm vegan horchata, amaro and instant coffee cocktail. Recipe by Arley Marks, inspired by Ridley Scott's Alien (1979) from A24's Horror Caviar cookbook

’The Nostromo’ warm vegan horchata, amaro and instant coffee cocktail. Recipe by Arley Marks, inspired by Ridley Scott’s Alien (1979). 

(Image credit: Recipe by Arley Marks)

‘It’s a rare treat to find pleasure in the macabre. Where else do we have the privilege of being scared in a safe environment? But if there’s one thing horror movies have taught us over the years, it’s that just when you think you’re safe, there’s always something waiting to spring from the shadows and take a bite out of you.’ Dig in, if you dare.

Horror movie inspired 'What are you hungry for?' meat pithivier. Recipe by Nokk Majozi, inspired by Julia Ducournau's film Raw (2016) from A24's Horror Caviar cookbook  

’What are you hungry for?’ meat pithivier. Recipe by Nokx Majozi, inspired by Julia Ducournau’s film Raw (2016). 

(Image credit: Recipe by Nokx Majozi)

Horror movie inspired 'A Shadow in the Dark' sorghum-stuffed beef heart with glazed carrots & crispy duck fat potatoes. Recipe by Krystal Mack, inspired by Bill Gunn's Ganja & Hess (1973) from A24's Horror Caviar cookbook

’A Shadow in the Dark’ sorghum-stuffed beef heart with glazed carrots & crispy duck fat potatoes. Recipe by Krystal Mack, inspired by Bill Gunn’s Ganja & Hess (1973). 

(Image credit: Recipe by Krystal Mack)

Horror movie inspired 'Forbidden Fruiting Bodies' soy mushroom aspic. Recipe by Phyllis Ma, inspired by Ishiro Honda's Matango (1963). 

’Forbidden Fruiting Bodies’ soy mushroom aspic. Recipe by Phyllis Ma, inspired by Ishiro Honda’s Matango (1963). 

(Image credit: Recipe by Phyllis Ma)

INFORMATION
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Beauty & Grooming Editor

Mary Cleary is the Beauty & Grooming Editor of Wallpaper*. Having been with the brand since 2017, she became an editor in February 2020 with the launch of the brand’s new beauty & grooming channel. Her work seeks to offer a new perspective on beauty, focusing on the pioneering personalities, product designs, and transformative trends within the industry.