Le Corbuffet

Discover the enchanting fusion of art and culinary creativity with this unique cookbook that transforms home cooking into a gallery of edible masterpieces. This beautifully bound hardback, measuring 200 x 280 mm and consisting of 256 pages, is more than just a collection of recipes; it’s a journey through modern and contemporary art as interpreted through delicious food. Authored by Esther Choi, an artist and architectural historian with a passion for cooking, this cookbook invites you to host your own art-inspired dinner parties. Drawing inspiration from an extraordinary dinner menu once prepared for the legendary Walter Gropius in 1937, Esther blends her love of gastronomy with artistic expression, resulting in a playful and innovative compilation of recipes that will enliven your dining experiences. Explore delectable dishes like Quiche Haring paired with a refreshing Frida Kale-o Salad or indulge in the whimsical Robert Rauschenburger followed by the sumptuous Flan Flavin. Each recipe is accompanied by Esther's stunning photography, ensuring your culinary creations are as visually captivating as they are tasty. This cookbook is perfect for art lovers and food enthusiasts alike, as it challenges the conventional boundaries of art and dining, making it a must-have for anyone looking to elevate their culinary skills while celebrating the intersection of art and food.

Author: Esther Choi Publisher: Prestel Publishing
Bind: hardback
Dimensions: 200 x 280 mm
Pages: 256
Publication Date: 03-10-2019

Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design. It started as a series of dinner parties that Esther Choi—artist, architectural historian, and self-taught cook—hosted for friends after she stumbled across an elaborate menu crafted for Walter Gropius in 1937. Combining a curiosity about art and design with a deeply felt love of cooking, Choi has assembled a playful collection of recipes that are sure to spark conversation over the dinner table. Featuring Choi’s own spectacular photography, these sixty recipes riff off famous artists or architects and the works they are known for. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin. This cookbook is strikingly beautiful and provocative as it blurs the boundaries between art and everyday life and celebrates food in an engaging and imaginative way.