Fans of HBO’s hit vampire drama, “True Blood,” can now connect with the show in an entirely new way through Skin-Deep Potato Skins, Holy Hoecakes, Another Dead Chicken Sandwich and other Bon Temps-inspired recipes.
    Chef Marcelle Bienvenu, Nicholls culinary instructor and Times-Picayune “Cooking Creole” columnist, partnered with HBO to compile a collection of delicacies inspired by recipes that appear on the series.
    Because “True Blood” is partly filmed in Louisiana and set in the fictional town of Bon Temps, the characters often indulge in jambalaya, gumbo and etouffee. The result is “True Blood: Eats, Drinks and Bites from Bon Temps,” which was released by San Francisco’s Chronical Books on Aug. 29. The cookbook’s release coincided with the “True Blood” fifth season finale on Aug. 26.
    “Everybody asks ‘what do vampires eat,'” Bienvenu said, laughing. “I said y’all vampires are make-believe, so let’s just get that straight.'”
    Bienvenu explained that many of the recipes were staples of southern Louisiana which made them easier to create.
    “In the beginning, everything was called something simple like bacon or eggs,” Bienvenu said. “Then it was time to come up with some fun names.”
    Some of the “True Blood” recipe names include Did I Kiss Your Grits, Bethrothal Biscuits and Life-Over Easy.
    Besides the food, Bienvenu had to come up with almost two-dozen drink recipes for the series’ Fangtasia bar including drinks like Tequila Moonrise instead of Tequila Sunrise, Vampade instead of Lemonade, Lovin’ in the Coven and Dead on the Beach.
    Bienvenu listed a few favorites but said the cookbook is filled with many rich, authentic recipes.
    “The Seeing Red Bundt Cake is fabulous,” Bienvenu said. “I made about five of those. Every time I made it, everybody loved it. I’m not an amazing baker, but that is an amazing cake.”
    Bienvenu also explained that figuring out the best ingredients and methods was the most challenging and interesting part of the process.
    “The cake that is on the cover is hysterical because they kept saying they wanted something bloody dripping down,” Bienvenu said. “We tried a couple of things, but it ended up being raspberries and strawberries.”
    James Costos, vice president of licensing and retail for HBO, told the Associated Press that a cookbook was a natural extension for the show because the senses play a significant role in “True Blood.”
    “I do not like to call myself a chef, because I have never been formally trained.” Bienvenu said. “I am a food journalist and historian.”
    Bienvenu said she is proud of the project because, although it is based on fictional characters, the recipes are very real.
    “You can get it just about any place,” Bienvenu said about the cookbook, which can be purchased for about $18.
    The authors are Alan Ball, show creator, and Gianna Sobol, an associate producer of the series. The text is written by Karen Sommer Shalett, a former staff writer at The Times-Picayune who now lives in Washington D.C. The food photographs were taken by Alex Farnum.
    Chronicle Books also published “Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune,” which Bienvenu co-authored.
    Check out one of Bienvenu’s favorite recipes below, straight out of the “True Blood: Eats, Drinks, and Bites from Bon Temps” cookbook.