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<td class="lnbtablebody" width="100%"><!-- begin getverticalcompnstackhtml --><table cellpadding='0' cellspacing='5' width='100%' class='lnbtablebody' border='0' align='left'><!-- start getrowhtmlfromtext --><tr height='100%'><td class='lnbtableheader2' height='100%' width='100%'>Related Links</td></tr><!-- end getrowhtmlfromtext --><tr height='' ><td class='bodylinks' height='' width = ''><a href='/food/show_sg/0,1976,food_9992,00.html' class='bodylinks'>The Surreal Gourmet</a></td></tr><!-- maxsize (2) --></table><!-- end getverticalcompnstackhtml --></td>
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<a href='/food/home/0,1904,food_9888,00.html' class='breadcrumb'>Home</a> > <a href='/food/tv/0,1974,food_10011,00.html' class='breadcrumb'>TV</a> > <a href='/food/hosts_celebrity_chefs/0,1974,food_9889,00.html' class='breadcrumb'>Hosts / Celebrity Chefs</a> > <a href='/food/bob_blumer/0,1974,food_9786,00.html' class='breadcrumb'>Bob Blumer</a>
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</table><table cellspacing='0' cellpadding='0' width='100%' border='0'><tr><td class='articlebodytext'><span class='headline1'>Bio: Bob Blumer</span><br><p>
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<a href="javascript:popup('http://images.scrippsweb.com/food/2003/01/29/bob_blumer_e.jpg',350,450)"><img src='http://images.scrippsweb.com/food/2003/01/29/bob_blumer_d.jpg' border='0' alt="click here to view a larger image."></a><span class='phototext'></span><br>
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</table><p>Cookbook author, artist and professional bon vivant Bob Blumer, host of <i>The Surreal Gourmet</i>, is one of today's most imaginative food personalities. Whether he is poaching salmon in a dishwasher or concocting recipes in his own Pee-wee's Playhouse-like kitchen, his contagious enthusiasm helps transform everyday meals into a dining adventures.<p>Blumer's accidental culinary career began in 1991 when he wrote and illustrated his first book, <i>The Surreal Gourmet: Real Food for Pretend Chefs</i> (Chronicle Books, 1992). Despite (or perhaps because of) a lack of formal training, his unique approach to cooking and entertaining, and his confidence-inspiring instructions quickly endeared him to a loyal following. The San Francisco Chronicle called the book "an instant classic and possibly the wittiest and most sensible how-to cookbook of the decade". It was also a year-end recommendation in <i>The New York Times</i> and <i>The Los Angeles Times Book Review</i>, and picked by the Book of the Month Club and Better Homes & Gardens Book Club.<p>Three years later, Blumer proved that anyone with a dysfunctional kitchen and mismatched place settings can throw a killer dinner party with <i>The Surreal Gourmet Entertains: High-fun, Low-Stress Dinner Parties for 6 - 12</i> (Chronicle Books, 1995). Unceremoniously thrust onto the talk show circuit, Blumer made over 400 TV appearances on 3 continents, including all major US network morning shows.<p>Blumer's third cookbook, <i>Off The Eaten Path: Inspired Recipes for Adventurous Cooks</i> (Ballantine Books, May 2000) features his trademark blend of practicality and eccentricity, packed with recipes, anecdotes, culinary adventures, and his own whimsical food-related illustrations and objet's d'art. The book was awarded "most innovative cookbook" at the prestigious World Cookbook Fair in Perigueux, France. To promote it, Blumer embarked on an ambitious thirty-city, three month odyssey in a Toastermobile-an Airstream trailer customized with a $50,000 stainless steel industrial kitchen, and topped with two eight-foot slices of toast. The tour was covered extensively in both local and national media, including features on CNN and in People.<p>As the food flew, Blumer dove corkscrew first into the world of wine. He has since written many wine-related stories, including his favorite-a first person account of running the Medoc marathon, a 26.2 mile race in Bordeaux, France that winds past 24 picturesque chateaux. Participants sample fine wine at each winery. Since 1999 Blumer has been a judge at the Los Angeles County Fair and the San Francisco wine competitions. <br></td></tr></table></td></tr></table>
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