Description

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An exhilarating, pun-filled love letter to musicals, with 50 Broadway-inspired recipes.

"This hilarious book is a gift to every cook and every lover of musical theater." -- Dorie Greenspan

Good food and trivia and authors who sing—these are a few of our favorite things! Tony-nominated actor Gideon Glick and food writer Adam Roberts have teamed up to write the ultimate cookbook for theater lovers. This collection of musical-inspired recipes includes dishes like Yolklahoma!, Clafoutis and the Beast, Yam Yankees, Dear Melon Hansen, and more. And while readers are sure to be charmed by the names, the recipes themselves will have them sticking around for the food, glorious food!

Thoughtfully assembled by two veritable Broadway experts, this book is sure to result in some enchanted eating. Each dish comes with a brief history of the show that inspired it, a summary of the plot, and “Listening Notes” chock-full of behind-the-scenes trivia. Complete with lively illustrations from celebrated theatrical illustrator Justin “Squigs” Robertson, Give My Swiss Chards to Broadway makes every meal feel like a night at the theater.

About the Author

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Gideon Glick is a Tony-nominated actor who has starred in To Kill a Mockingbird, Spring Awakening, and more. He lives in New York City.

Adam Roberts is a food writer and author of The Amateur Gourmet and Secrets of the Best Chefs. He lives in Los Angeles, California.

Praise For…

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This hilarious book is a gift to every cook and every lover of musical theater. It’s a treat as tasty as M&M's to just page through the book. The illustrations by Justin “Squigs” Robertson are delicious, and the writing and the recipes are fiendishly clever. And so smart — don’t skip the introductions to each recipe, they’re filled with great information about the musicals that inspired the recipe and every recipe includes terrific “Listening Notes.”...THE FUNNIEST COOKBOOK EVER.
— Dorie Greenspan

The perfect cookbook for every Tom, Dick or Harry who loves theater. A wonderfully charming collection of delicious recipes that are easy enough for even the newest of chefs. I'm in love with this book!
— Jesse Tyler Ferguson

Food and theater lovers, activate. Gideon and Adam helping us bring the warmth and charm of?dinner and a show?into our very kitchens. Bravo, fellas.

— Leslie Odom Jr.

As arguably one of the world’s worst cooks, this delightfully punny ode to food and Broadway inspired me to pick back up my oven mitts and try my hand at some Weenie Todds. Thank you to Adam and Gideon and sorry to my friends and family.
— Rachel Brosnahan

Cooking gives me stage fright. But by combining my great ineptitude (cooking) with my great passion (theater), Gideon and Adam have created the perfect vehicle for me - and any other theater queen with cooking jitters - to rise above the performance anxiety and deliver the goods.
— Jonathan Groff

It’s delightful, it’s delicious… it truly is delectable! Any book that brings together matzah brei and ABBA is an absolute gift to the world in my opinion. What a treasure from beginning to end. Any food and musical theater lover’s dream!
— Beanie Feldstein

I have eaten Adam’s cooking and loved it. I have seen Gideon on stage and loved him. Now I have read the book that is their love child and I love it, too. It made me laugh, it taught me new things about musical theater, and just generally felt like a good friend was by my side the whole time.
— Jim Parsons

What a truly original and innovative way into an incredibly fun cookbook. As someone?who is not always adept in the kitchen, marrying cooking and musical theater makes me want to bust out my whisk, get adventurous and belt out some showtunes while cooking!
— Andrew Rannells

Every page and pun warmed my Broadway lovin’ heart and satiated my foodie cravings. I chuckled and drooled with each chapter and recipe. What we love about both food and the Theatre, is it brings people together in a beautifully communal way, we are so lucky to have this book so that we can all sit at the table hosted by Gideon Glick and Adam Roberts... and it's the kind of dinner party where everyone?leaves with full bellies, deep laughter, and fond nostalgia.
— Ashley Park