A REVOLUTION IN THE CULINARY ARTS: THE BOOK WHICH WILL CHANGE COOKING AS HUMANKIND UNDERSTANDS IT. A BOOK THAT WILL TRANSFORM YOUR LIFE. SYRIAN CHEF, ABU SAKKAR, REVEALS IT ALL IN HIS NEW BOOK:
Everyone has seen this image of Chef Abu Sakkar preparing a Syrian soldier’s raw heart for immediate ingestion. Many were shocked by the seemingly insouciant style with which he wolfed it down. But now, the world is taking a new look at a “game-changing” culinary technique that can defeat hunger, satisfy eccentric tastes and challenge every Englishman’s concept of “refinement”. Don’t be close-minded. (Think of it as Steak Tartare with a wrist). Come and join us at the official book-signing ceremony at the Syrian Perspective Building’s Main Atrium in New York City. On Sunday, November 20, 2013 at 6:00 a.m., Abu Sakkar himself will be there to plant a bloodied fingerprint on your own personal copy of his groundbreaking culinary masterpiece:
WHO SAYS ISLAMIST CANNIBALS AND SAVAGES CAN’T WRITE BOOKS? WHO SAYS THEY CAN’T INVENT NEW AND REVOLUTIONARY METHODS OF FOOD PREPARATION? WHO SAYS JABHAT AL-NUSRA IS JUST THERE AS A BASIC FOOD WHOLESALER?
In his new and startlingly innovative book, Abu Sakkar will introduce you to dishes and recipes, some classical, and some totally from his own unique kitchen. Here are just some limited examples:
Salim Idrees’ FlimFlambe
Rodent a la King
Bombe au Vin
Ghassan Shitto’s on a Shingle
Sabra’s Cobra au Cresson
Adam’s SpareRibCage & BBQ Sauce
Chechen Chile Chowdown
Jailhouse Louse Mouse
Jihadi Brain Confeet
Takfeeri Kafiri Fleas Dip
And so much more! Why, the book contains enough recipes to occupy you for the rest of your natural life.
“I had some doubts about the “meat” used. But all that kind of disappeared after tasting Chef Sakkar’s wonderful take on Boeuf Bourguignon. I mean, knowing the name of the meat when it was alive made a big difference. It was, uh, some guy named Abdul-Abu, or something.” Snobby Filay, Flatiron Chef and Restaurateur. Snobby is also the great grandson of poetess, Edna St. Vincent Fillay.
Barrio Fatale, Italian-American, gourmand and chef, uses a new technique to make his “Chocolate Mousse a la Portuguese”. Barrio is the founder of the new “Snob-Slob” fashion in cooking.
“I have new flavors to deal with now. I also can introduce my customers to a meal where even the meat has a proper name. It’s very exciting.” Barrio Fatale.
“As a transplanted Massachusetts boy to the New Orleans area, I have come to understand the importance of transplants. This new Abu Sakkar cuisine is just perfect for my Creole and Cajun recipes. It’s especially nice because nobody ever misses a Cajun.” Ephemeral LeGaseous, host of Brunch with Ephemeral and the author of “The Ephemeral Stew”.
“I never knew what eating man meant, that is, until I tried some of Abu Sakkar’s recipes”, Flagella Flawson, British (and very kosher) cook, the founder of “Porno-Cuisine”.
“And she can cook, too.” Flagella seen here waiting for her first whole carcass in Sicily. It’s name is “Mahomet Ballywallyev”. He was Chechen.
Absolutely inconsolable, hard-to-please, petulant and foppish French chef, Yawn Puc Dustoffier, broke a year’s silence after trying some of Abu Sakkar’s recipes: “Magnifique!! Nous n’avons pas un maitre comme Abu Sakkar. Le monde culinaire a besoin de sa technique gastronomique eccentrique et aventureuse. Je voudrais plus des carcasses Musulmanes!”
Bulltwang Schmuck, Austrian restaurant owner and world-class chef declared: “If Mein Fuhrer only knew vass he vaz missing, no more problem in Nuremburg! Oops.”
And it goes on and on. Bring your family to our landmark event this November and don’t forget to rent a motel room with a kitchenette. You’ll want to start using Abu Sakkar’s recipes immediately.
NEWS AND PROPAGANDA:
Here’s what we say: Robert Ford must step down before any Geneva II takes place. Qadri Jamil is a traitor:
A drunken Saudi in no-drink Iran. What a world that has such people in it:
Well, what can Obama and Cameron do now? The terrorist rats are using CW again, this time though, on the one people who paid the biggest price for this. You won’t read this in the Western Press:
Enjoy this article from Iranian Alalam. It’s a really good analysis of Saudi Scarabia’s problems. Schadenfreude?