Fatboy Slim has been famous for many things in his long career. From being the bassist in the Housemartins, to rocking the shit out of everywhere from Brighton to Brazil with his choice record selection. He has now entered another phase of his career with his new dieting book, “Norman Cooks”.
The book has been an overnight sensation in both Dance Music culture and also, with women. It has been successful in the world of EDM due to Fatboy’s own popularity, and it has been popular with women because they are constantly subjected to such magazine articles as –
You’re Not Good Enough – Do Something About it
(from Heat magazine, UK – July 2014) and
This Airbrushed Celebrity Looks Flawless – Achieve This Look in Under Two Weeks
(from Under the Flap magazine, USA, August 2013).
In the book, it tells you how Norman himself has managed to keep such a trim figure for so many years. And, the answer is simple… a steady diet of illicit chemicals. That, and playing in venues where the closest thing to food available were more illicit chemicals.
The book has been out for about three weeks now, and we here at Wunderground have heard mixed results being reported. Nearly every participant in the diet has certainly reported some form of weight loss, however some of the more severe side effects have included wearing Hawaiian Shirts, dancing exuberantly and an increased interest in Zoe Ball.
The book contains such advice as “only eat off a 7 inch dubplate, 12 inches is just being greedy”, “spend time preparing the mix of your salad, the end result will be all the better for it” and “Don’t just Cook it. Norman Cook it.”
Chapter titles include Better Living Through Gastronomy, Never So Big (which is the chapter which deals with portion size) and the last chapter is, of course, You’ve Come A Long Way, Baby.
The book also has a recipe section, some of the delights include Weapon of Choice Cuts of Lamb, which comes with the cooking instruction “I have to glaze you like I should”, Wheat Beef Glaze Repeat, which is a recipe which contains the cooking instruction in the name, and a tasty recipe for Rockafeller Skunk.
The book is available now from all Fictional Bookshops.
