“Take forty-two contemporary artists, set them to talking about food and art, and the result is a lively, personal, and offbeat cookbook. The artists share their childhood memories of food, they describe their passion for food, and they boast, some of them, about their prowess in the kitchen. In addition, they talk about their lifestyles, their art, and about the similar creative processes of painting and cooking.
All the dishes chosen by the artists are represented in their various paintings, watercolors, and drawings: some are childhood favorites, others are typical of their native country, and some are given simply because they’re liked so well. There is David Hockney’s Strawberry Cake, Jack Beal’s Southern Barbecued Spareribs and Corn Pone, Fernando Botero’s Ajiaco (pot-au-feu), and Jean-Michel Folon’s Capaccio. The range is wide and eclectic, the 140 recipes simple to prepare and cook.”
“Take forty-two contemporary artists, set them to talking about food and art, and the result is a lively, personal, and offbeat cookbook. The artists share their childhood memories of food, they describe their passion for food, and they boast, some of them, about their prowess in the kitchen. In addition, they talk about their lifestyles, their art, and about the similar creative processes of painting and cooking.
All the dishes chosen by the artists are represented in their various paintings, watercolors, and drawings: some are childhood favorites, others are typical of their native country, and some are given simply because they’re liked so well. There is David Hockney’s Strawberry Cake, Jack Beal’s Southern Barbecued Spareribs and Corn Pone, Fernando Botero’s Ajiaco (pot-au-feu), and Jean-Michel Folon’s Capaccio. The range is wide and eclectic, the 140 recipes simple to prepare and cook.”
