For months now, the seeds of an indie rock/foodie revolution have been planted in pop culture. From Alex Kapranos of Franz Ferdinand's tome, Sound Bites (which tracks the lead singer's worldwide epicurean adventures), to NYC-based DJs Darin and Greg Bresnitz's recently launched online cook show, Dinner With the Band, musically-minded gourmands seem to be sprouting up everywhere.

And now, thanks to last week's release of music and food journalist Kara Zuaro's debut cookbook, I Like Food, Food Tastes Good, food-minded indie-rock fans no longer have to take a passive role; for the first time, they can participate. Zuaro's book, subtitled In the Kitchen With Your Favorite Bands, instructs readers how to cook like a rock star... literally.

With over 100 recipes from the likes of Belle & Sebastian, Violent Femmes, Death Cab for Cutie and NOFX, the text offers plenty to keep food/music lovers (and their kitchens) occupied. Standouts include recipes like Devendra Banhart's exclamation-point-ridden instructions for how to concoct Golden Godliness (i.e. graham-coated fried bananas), and Edie Sedgwick's Brussels Sprouts a la Denzel Washington, complete with the Hollywood-obsessed rocker's "Gustatory Manifesto."

So, in light of our love for all things tasty (and DIY), we sat down with Zuaro, a Long Island-native now based in Brooklyn, to discuss the musician-foodie phenomenon in further depth:

When and how did the concept for the book come about?
It started about five years ago. I started collecting recipes for a book amongst friends; it was just going to be something simple, like for a Christmas present. My roommate at the time was working at Hyperion [the book's publisher]...

And how did the music-influence tie in?
We [Zuaro's husband just launched Earnest Jennings Records] have a lot of friends in bands, a lot of bands coming through town, sleeping on his floor, on my floor. And I would always cook for them. They'd get up at noon and I'd have my apron on [laughs]. The bands appreciated it so much.

What are your cooking specialties?
My grandmother's Italian food. And Moroccan food. That's the weird thing I'm into. Anything that involves pomegranate juice [laughs].

Do the Descendents know that the book is named after one of their songs?
They do. They were into it right away. They actually have a recipe in the book for Pico de Gallo.

What was the process of gathering together recipes like?
Some are friends. Some are bands I've interviewed and talked to about food to break the ice. I got to a point where I had about half the recipes, so I had to start emailing publicists. And, at SXSW, I passed around business cards. Some were like, 'Oh man, I don't cook.' But usually one member in the band cooks. Usually one is non-malnourished.

[Zuaro's husband Pete D'Angelo arrives early to meet her and he joins us in the discussion.]

Have you tried every recipe in the book?
KZ: Yes. I had to test them to make sure they worked. At first some had these measurements that were like, a cupful, or a little cup full. I had to go back and forth and make sure they're all edible. It took a long time. [Zuaro's husband nods in agreement.]

Do you have a favorite?
KZ: The one I always say, but I'll say it again, is Patrick Phelan's lobster Mac and Cheese. He's a classically trained chef so it's kind of an unfair advantage.

PD: One of my favorites is the weirdest one. It's vegan sweet-potato biscuits with vegetable gravy. It sounds awful and it looks awful, but it's the most delicious thing in the world.

Any recipes you had to turn down?
Yes. One was Saturday Looks Good To Me's one. It was late, and I didn't particularly want to try it. It had cookie dough, olives, twinkies... I thought, "I'm tired of testing these things."

And you got recipes from some of the band's moms?
Yeah, like Dr. Dog's mom who goes to church and doesn't understand why theyplay so late at night.And I've talked to John Vanderslice's mom, who is a huge fan of his. I remember her saying 'I'm really into his earlier work. It's more experimental, really interesting.' And Pelican's mom, who brings all of her friends to their concerts. I remember her saying, 'I heard you made Georgie tortillas. Bless your heart.'

In your opinion, who is the book's primary audience?
KZ: We figured it would be more music people than food people. But, according to my MySpace comments it's people of all ages. Like the sound guy at Maxwell's, older married people... people who actually cook.

Speaking of MySpace, I read a few comments where people expressed surprise that there weren't any weed recipes. Was it a conscious decision, or did you just not receive any offers?
KZ: No, no one sent any. I'm glad there aren't.

PD: But we did get a recipe recently – for Mighty Highs from Woody.

KZ: Yeah [laughs]. I guess it says something about the state of rock music today.

What is your all-time favorite cookbook?
KZ: It's from Paula Wolfert, Couscous and other good food from Morocco. She wrote it in the '70s. It was the first Moroccan cookbook in English. I interviewed her when I was first doing my cookbook and she asked me, 'Did you notice all the recipes for hashish?' I was like, 'Yeah, actually.' It'd say, 'Don't eat more than a tablespoon of this at a time.' [laughs]. It was a time where other food writers hadn't gone there before.

Do you have a favorite album to cook to?
There's this one we listen to all the time – Marva Whitney, who was James Brown's back-up singer. There's a song, "If you don't work you don't eat."

So what's next?
KZ: I don't have any plans yet.

PD: You have some ideas but don't want to let your secrets out.

KZ: True. This summer I'm going to take a vacation.

Anywhere in particular?
KZ: In Carroll Gardens. In my backyard.

~Alisa Gould-Simon

Kara Zuaro Photo by Roger Kisby www.roccokasby.com