Cooking with Date Syrup: Forty-One Chefs and an Artist Create New and Classic Dishes with a Traditional Middle Eastern Ingredient
Published by Art / Books. By Michael Rakowitz. Foreword by Claudia Roden. Text by Ella Shohat. Recipes by Yotam Ottolenghi, et al.
With recipes by 41 popular chefs and food writers such as Alice Waters, Yotam Ottolenghi and Marcus Samuelsson, this cookbook focuses on the many uses of date syrup
Date syrup has been central to Iraqi cooking and home life for centuries. In this unique book, a fusion of contemporary art and food, Chicago-based Iraqi-American artist Michael Rakowitz (born 1973) and 41 celebrated chefs present delicious dishes using this staple of Middle Eastern cuisine. In early 2018, Rakowitz unveiled a winged bull sculpture on the Fourth Plinth in London’s Trafalgar Square, a life-size replica of a Mesopotamian lammasu made from thousands of date syrup cans. The artist’s choice of material was laden with historical significance: for decades, until the industry was decimated by war and disease, dates had been Iraq’s second biggest export after oil. As his winged bull sat upon the Fourth Plinth, Rakowitz invited chefs from around the world to create new and classic recipes using date syrup. Chefs and food writers including Yotam Ottolenghi, Alice Waters, Claudia Roden, Reem Kassis, Prue Leith, Jason Hammel, Nuno Mendes, Thomasina Miers, Giorgio Locatelli and Marcus Samuelsson answered Rakowitz’s call, creating dozens of sweet and savory dishes with date syrup, now collected in this cookbook. Easy step-by-step instructions and gorgeous photographs enable the reader to make these recipes at home. Ranging from the traditional to the innovative, with everything from simple brunch dishes, salads and sides to mouthwatering mains, cakes, desserts, drinks and condiments represented, the recipes in this volume showcase the richness of a humble ingredient. This special book will appeal to anyone who loves the cuisine of the Middle East and is interested in the politics of food in that troubled region.
Published by JRP|Ringier. Edited by Clément Dirié.
Since the 1960s, Dorothy Iannone (born 1933) has aimed at representing ecstatic love, “the union of gender, feeling and pleasure.” Today her oeuvre, encompassing paintings, drawings, collages, videos, sculptures, objects and artist’s books, is widely recognized as one of the most provocative and fruitful bodies of work in recent decades for its liberalization of female sexuality, and political and feminist issues. Created in 1969, when she was living with Swiss artist Dieter Roth, the Cookbook is a perfect example of how Iannone mixes daily life, creativity and thought, culminating in her vision of cooking as an outlet for both eroticism and introspection. A real book of recipes full of visual delights, the Cookbook contains densely decorated pages with patterned designs, packed text and vibrant colors. Personal sentences are interspersed among the lists of ingredients, revealing the exultations and tribulations of her life between the lines of recipes. Filled with wit, wordplay and idiosyncratic thoughts—”At least one can turn pain to color” accompanies the recipe for gazpacho; “Dorothy’s spirit is like this: green and yellow,” is written next to the ingredients for lentil soup—the Cookbook constitutes a self-portrait of the artist as a cook and a lover. This publication is a facsimile of the 1969 original , now published with a dust jacket specially designed by the artist.
Published by Lars Müller Publishers. Edited with text by Carolien Niebling.
The future is sausage-shaped!
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. England alone has over 470 different types of breakfast sausages. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today’s world, we simply consume too many animal products.
So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients—like insects, nuts and legumes—to create the “future sausage.” This book takes the reader on a journey through all the building blocks of a sausage and presents lesser-known ingredients, carefully selected for their “future potential.”
Published by FUEL Publishing. Edited by Damon Murray, Stephen Sorrell. Text by Olga and Pavel Syutkin.
As the Soviet Union struggled along the path to communism, food shortages were commonplace, and both Party authorities and Soviet citizens had to apply every ounce of ingenuity to maximize often-inadequate resources. The stories and recipes contained in the CCCP Cook Book reflect these turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin. Many of the sometimes extraordinary-looking pictures depict dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of "aspirational" fantasy for the average Soviet household. In their content and presentation, the recipes and illustrations act as windows into the cuisine and culture of the era. CCCP Cook Book offers an illustrated history of Soviet cuisine told through the stories and popular recipes from the period. The book contains 60 recipes from the Soviet period, including such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni.
Published by La Fábrica. Text by Emmanuel Guigon, Androula Michael, Claustre Rafart i Planas, Laurence Bertrand Dorléac, Jean-Paul Morel, Cécile Godefroy, Marie-Laure Bernadac, Jèssica Jaques Pi, Christine Piot, Peter Read, Coline Zellal, Émilie Bouvard.
Food frequently surfaces as a motif in the art of Pablo Picasso (1881–1973), and Picasso's Kitchen presents the many forms that the culinary takes in his work. Adopting as its guiding principle the conceit that "cooking is a subtle revelation of Picasso's art," this handsomely designed volume, with its card-stock cover bearing a tipped-on portrait of the artist, reproduces works alongside photographs of the artist working in his grand studio and the friends and lovers with whom he surrounded himself. Some of the book's sections examine individual artworks such as Picasso's interpretation of Manet's Déjeuner sur l'herbe or his playful ceramic works, while other sections visit the bohemian cafes and restaurants of Paris and Barcelona where Picasso and other avant-garde artists of the period ate and drank, through menus, photographs, prints and paintings, searching for how these places slipped into the artists' work in ways both overt and subtle. Another section draws on archival material from Picasso's writings on food. Perfect for the cook, art lover or both, this book vividly conveys how this theme greatly enhances our enjoyment and understanding of Picasso's oeuvre.
Lessons on Food, Life and Photography with Beaumont Newhall
Published by Radius Books. Text by David Scheinbaum, Malin Wilson-Powell, Amy Conger, Christopher Rocca, Jeanne Adams, Milton Esterow, Diana Edkins, Stuart Ashman, Elizabeth Glassman, Thomas Barrow, Mary Alinder, Bill Jay.
One evening in 1956 our friend Andrew Wolf burst into our house in Rochester with the startling news that he had bought a weekly suburban paper,The Brighton-Pittsford Post. He explained that he planned to report local news and publish columns on a variety of subjects, such as reviews of the theater, concerts, motion pictures and cooking. "You’ll be the food editor," he told me! "What! I can’t do that!" "Why not? I know you can write because I like to read it. You can cook well, because I like to eat it."--Beaumont Newhall, Focus: Memoirs of a Life in Photography, 1993. Often referred to as the “Father of Photographic History,” the legendary curator and critic Beaumont Newhall was known by his intimate circle--which included Ansel Adams, Edward Weston and Henri Cartier-Bresson, among many others--as a great chef and a gracious host. This beautifully designed volume, with images printed in deluxe duotones, contains a key selection of articles and recipes culled from "Epicure Corner," Newhall’s weekly column for The Brighton-Pittsford Post, which appeared in the Rochester, New York, newspaper from 1956 to 1969. The columns are accompanied by a selection of photographs by the “Newhall Circle”--including Adams, Weston and Cartier-Bresson, among many other twentieth-century photographic luminaries. Beaumont Newhall (1908-1993) was an influential curator, art historian, writer and photographer. His classic The History of Photography, published by The Museum of Modern Art in 1949, remains one of the most significant books in the field. In 1940, Newhall became the first director of MoMA’s Photography Department. He served as Curator of the International Museum of Photography at the George Eastman House from 1948 to 1958, then as its Director from 1958 to 1971. While at the Eastman House, Newhall was responsible for amassing one of the greatest photographic collections in the world.
Published by Skira Paris. By Yves Pinard. Foreword by Paul Bocuse.
With a foreword by Michelin three-star chef Paul Bocuse, this beautifully illustrated volume celebrates culinary-themed artwork with insightful text and recipes by the Grand Louvre’s chef Yves Pinard. A vital element of daily life and one of the great pleasures of the world, food in all its guises has been exalted in works of art for centuries. With a foreword by Paul Bocuse, this volume serves up a smorgasbord of culinary-themed art—from fruit baskets to sumptuous banquet scenes to images of the hunt and still-life paintings. Yves Pinard, head chef of the Grand Louvre restaurant, provides animated commentary of forty works from the renowned museum and includes a sampling of his own recipes inspired by the paintings. Details from masterpieces such as Chardin’s jar of olives and Delacroix’s succulent lobsters are complemented by opulent feasts presented against the backdrop of lavish interiors or a simple peasant meal in the countryside. From ancient Greek and Egyptian carvings to nineteenth-century oil paintings, each work is accompanied by a concise text illuminating its historical and cultural context, delivered in a lighthearted and playful tone.
Paul Bocuse has been awarded three Michelin stars continuously since 1965. He is the author of many books, including Bocuse in Your Kitchen (Flammarion, 2008). Yves Pinard is head chef at the Grand Louvre at the Louvre. He is a member of l’Académie Culinaire de France and author of several books on the relationship between art and food.
Published by FUEL Publishing. Edited by Damon Murray, Stephen Sorrell. Text by Alexei Plutser-Sarno.
Soviet propaganda against the demon drink: the latest in Fuel’s Russian pop culture series From the acclaimed authors of the Russian Criminal Tattoo Encyclopaedias and Soviet Space Dogs comes Alcohol, a glorious and exhaustive collection of previously unpublished Soviet anti-alcohol posters. The book includes examples from the 1960s through to the 1980s, but focuses on posters produced during Mikhail Gorbachev’s campaign initiated in 1985. These posters attempted to sober up Soviet citizens by forcing them to confront the issues associated with excessive alcohol consumption. This government-led urgency allowed the poster designers to present the anti-alcohol message in the most graphic terms: they depicted drunks literally trapped inside the bottle or being strangled by “the green snake.” Their protagonists are paralytic freeloaders and shirkers who always neglect their families, drive under the influence, produce substandard work, are smashed when pregnant and present a constant danger to fellow citizens. A two-part essay by renowned cultural historian Alexei Plutser-Sarno attempts to explain, from a Russian perspective, the reasons behind this phenomenon.
Published by The Drawing Center. Text by Richard Hamilton. Interview by Brett Littman.
This publication accompanies the first major museum exhibition in the world to focus on the visualization and drawing practices of master chef Ferran Adrià. His complex body of work positions the drawing medium as both a philosophical tool--used to organize and convey knowledge, meaning and signification--as well as a physical object--used to synthesize over twenty years of innovation within the kitchen. Emphasizing the role of drawing in Adrià’s quest to understand creativity, the book features an interview between Ferran Adrià and Brett Littman, and also includes a reprint of the artist Richard Hamilton’s essay about the relationship of food to contemporary art and Adrià’s participation in Documenta 12 that first appeared in Food for Thought: Thought for Food (2009).