Food for Thought


Good art feeds the soul, but it does not fill the stomach! To incorporate a bit of artistic flair in all aspects of your life we have selected three artistic cookbooks for you. The first one is filled with recipes inspired by art, the second one is illustrated by an artist and in the third, the food used to be the art!

Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art by Caitlin Freeman

Caitlin Freeman is the pastry chef at the Blue Bottle Coffee Bar, which happens to be smack in the middle of the San Francisco Museum of Modern Art. Her surroundings inspired her baking and eventually her first cookbook "Modern Art Desserts" with the instantly recognizable Piet Mondrian cake on the cover. You will also be able to attempt a "Diebenkorn Trifle" and a "Matisse Parfait".

Wild Raspberries by Andy Warhol and Suzie Frankfurt

In 1959, Andy Warhol got together with socialite Suzie Frankfurt in order to write a cookbook for the beau monde of New York. Warhol provided the illustrations, Frankfurt the recipes and Mrs. Warhola, Andy’s mother, painstakingly handwrote the text. The book features "classics" such as Omelet Greta Garbo, which is made without eggs and meant to be eaten alone in a candlelit room. Or you could try a Piglet a la Trader Vic’s, for which the instructions include sending over a chauffeur to the Plaza Hotel to pick up a suckling pig to go.

Rirkrit Tiravanija: Cook Book by Antoinette Aurell

Rirkrit Tiravanija is a contemporary artist and integral part of the Relational Aesthetic movement, which aims to create a social circumstance. The reaction and experience of the viewer becomes the art. As part of his artistic practice Rirkrit Tiravanija often cooks. Visitors of galleries and museums around the world have enjoyed his food. He recreated the dishes of 23 performances in his Chiang Mai kitchen in Thailand, which were then documented by Antoinette Aurell. This book is a real twofer, giving you a deeper understanding of Tiravanija’s practice, while also learning how to cook staples such as Pad Thai.

Get your copy of the Fifth Edition