Hannibal may be gone from the airwaves, but it's forever in our hearts, our nightmares and on our dinner tables — thanks to Feeding Hannibal: A Connoisseur's Cookbook, a recipe collection is curated by the show's food stylist, Janice Poon. And you don't even need an appetite for human flesh to enjoy it. Image: Brooke Palmer/NBC
Feeding Hannibal, named for Poon's popular behind-the-scenes blog, is aimed at chefs of all levels, from Lecter-level gourmets to beginners with strong stomachs. Below, you'll find an exclusive recipe excerpt sharing how to make Foie Gras Timbits (you can sub in chicken livers if you don't do foie gras). All you need is a keen way with a sharp knife, and a bevy of adventurous, possibly unsuspecting friends. Hannibal was filmed mostly in Canada, which explains the specific presence of Timbits — doughnut hole-shaped pastries from coffee chain Tim Horton's.
Feeding Hannibal goes on sale October 18; beyond recipes, it also includes behind-the-scenes photos and anecdotes from the show.