For five seasons, Walter White and Jesse Pinkman were undisputedly
the greatest cooks in North America. From their humble origins as
part-timers in a cramped (and decidedly unreliable) RV to the
halcyon days in a state-of-the-art 'kitchen', the duo prospered,
with competitors falling (sometimes explosively) by the wayside.
Customers paid top dollar for their product. Connoisseurs came from
all over the continent, and even as far afield as Europe, to sample
their distinctive blue ice. The partners may have had their
detractors but, without a doubt, they were the best of the best.
Finally, their knowledge and expertise has been condensed into one
easy-to-use cookbook. Everything from the Whites' celebrated cooked
breakfast, ASAC Hank Schrader's delicious barbecue, Walter's
mouth-watering Heisenburger and Gus Fring's delectable Los Pollos
Hermanos fried chicken is broken down to its most basic elements,
with step-by-step instructions, lists of ingredients and handy tips
gleaned from the series. Copiously illustrated, here is the last
word on how to cook like New Mexico's finest. Whether you favour
precision and exact measurements, or prefer flair-cooking with a
dash of chilli powder, this book has something for everyone -
especially if you're 'breaking bad'.