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The Royal Academy Artists’ Cookbook

A fascinating portrait of the culinary lives of some of the best-loved artists of the last century. Includes over 40 recipes from the artists themselves – some delicious, some wonderfully eccentric.

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Dimensions 20.5 x 1.1 x 15cm
Fabric & material Paperback
SKU 12084608

Delivery & returns information

Service Update (updated 19 March 2020)

We want to make sure your order reaches you as safely as possible. Therefore, due to the outbreak of COVID-19, all orders will be dispatched once the RA has reopened. We will be in touch once the RA has reopened and once your order has been dispatched. 

During this period our Returns Policy will be extended. For any order queries, please Contact Us

Free UK delivery on orders £50 and over

International delivery is based on weight and delivery country, and will be calculated at Checkout

Our small team are working as quickly and safely as possible to prepare and send online orders.

Enjoy free shipping on orders above £50. £5.95 P&P for orders below £50. International delivery will be calculated at Checkout. We have temporarily stopped shipping to EEA countries. 

Updated 19 May 2020

We are delivering! Enjoy free shipping on orders above £50. £5.95 P&P for orders below £50. International delivery will be calculated at Checkout. The Royal Academy is temporarily closed, Collection is not available at this time.

For any questions talk to us

Product story

First published nearly 40 years ago, this unique cookbook brings together recipes, sketches and culinary musings from some of the best-loved and most fondly remembered Royal Academicians, from Edward Bawden to Jean Cooke. Both charming and completely eccentric, the recipes and recollections look back affectionately to a time when starving artists lived on wine and garden snails, and haggis was the height of exotic cuisine. From Leonard Rosoman’s Lobsters Amagansett to Kyffin Williams’s Rook Pie, each of these beautifully illustrated recipes will delight and amuse, although some should perhaps be left to the more adventurous cook only...