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The Artists' and Writers' Cookbook : A Collection of Stories with Recipes
by Natalie Eve Garrett and Amy Jean Porter


Overview - The Artists' and Writers' Cookbook is a collection of personal, food-related stories with recipes from 76 contemporary artists and writers.
Inspired by a book from 1961, The (original) Artists' & Writers' Cookbook included recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore, and Harper Lee.
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More About The Artists' and Writers' Cookbook by Natalie Eve Garrett; Amy Jean Porter
 
 
 
Overview
The Artists' and Writers' Cookbook is a collection of personal, food-related stories with recipes from 76 contemporary artists and writers.
Inspired by a book from 1961, The (original) Artists' & Writers' Cookbook included recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore, and Harper Lee. This new, vibrantly illustrated version includes stories and recipes from Anthony Doerr, Leanne Shapton, Joyce Carol Oates, John Currin and Rachel Feinstein, Ed Ruscha, Neil Gaiman, Edwidge Danticat, Aimee Bender, Gregory Crewdson, James Franco, Francesca Lia Block, Swoon, Nelson DeMille, Rick Moody and Laurel Nakadate, Nikki Giovanni, T.C. Boyle, Lev Grossman, Roz Chast, Heidi Julavits, Marina Abramovic, Curtis Sittenfeld, Julia Alvarez, and many others.
In The Artists' and Writers' Cookbook, Anthony Doerr lures us out into the wild to find huckleberries and happiness. Neil Gaiman makes a perfectly eerie cheese omelet while Ed Ruscha associates his cactus omelet with "a time of doom." Yiyun Li eats rations in Beijing while Edwidge Danticat prepares a soup to celebrate freedom. Nelson DeMille reminisces about a meal he ate 40 years ago when serving in Vietnam; Kamrooz Aram recalls childhood "picnics" in his basement in Tehran during air raids. Sanford Biggers updates a soul food classic--"something tasty to lessen the bitter taste of consistent, systematic oppression." Paul Muldoon and Aimee Bender conjure food-related apocalyptic visions. Marina Abramovic shares a dish best consumed on top of a volcano, Elissa Schappell dreams of playing Serge Gainsbourg records to snails, and Padgett Powell tastes a dish that reverses time and space. Daniel Wallace woos with an eggplant sandwich. Francesca Lia Block tells us how to fall in love.
The essays are at turns comedic and heart-wrenching, personal and apocalyptic, with recipes that are enchanting to read and recreate. One part cookbook and one part intimate self-portrait, The Artists' and Writers' Cookbook is a portal into the kitchens and personal lives of an unmatched collection of contemporary artists and writers.

 
Details
  • ISBN-13: 9781576877883
  • ISBN-10: 1576877884
  • Publisher: powerHouse Books
  • Publish Date: October 2016
  • Page Count: 176
  • Dimensions: 10.3 x 8.3 x 1 inches
  • Shipping Weight: 1.9 pounds


Related Categories

Books > Cooking > Essays & Narratives
Books > Literary Collections > Essays

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-09-19
  • Reviewer: Staff

Inspired by a copy of 1961s Artists and Writers Cookbook, which featured stories and recipes from Marcel Duchamp, Man Ray, and Harper Lee, editor Garrett set off to create a modern version, soliciting recipes and stories from over 60 writers and artists such as Ruth Reichl, Rick Moody, Alice Hoffman, and T.C. Boyle. The entries range from the fanciful (Neil Gaimans Coralines Cheddar Cheese Omelet is an ode to one of his most famous characters) to the somber and practical, such as Joyce Carol Oates Recipe in Defiance of Grief, a simple omelet of eggs, onion, and smoked salmon accompanied by a tender essay on loss. As for the recipes themselves, some are painfully simple (James Franco sings the praises of the humble PB&J) while others, such as Padgett Powells recipe for gumbo, require thought and planning. Each entry is accompanied by a short biography, allowing readers to discover new authors and writers. Whether readers walk away with a new appreciation for proper pizza crust (courtesy of James Siena) or eagerness to dig into the works of Peter Ho Davies or Paul Muldoon, theyre sure to appreciate the thoughtful curation of this most unusual cookbook. (Oct.)

 
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