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.
|Dimensions||20.5 x 1.1 x 15cm|
|Fabric & material||Paperback|
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Service Update (updated 19 March 2020)
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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...