title: The Modern Art Cookbook
author:  Mary Ann Caws 
description: <DIV>&ldquo;Who wouldn&rsquo;t want to taste Allen Ginsberg&rsquo;s borscht, Frida Kahlo&rsquo;s red snapper, or C&eacute;zanne&rsquo;s baked tomatoes<I>?&#160; </I>Mary Ann Caws&mdash;a phenomenal writer, critic, translator, and curator of cultivated pleasures&mdash;has assembled an intoxicating m&eacute;lange of reminiscences, art works, poems, and recipes. This savory compendium offers imaginative satisfactions of the highest order. I can&rsquo;t wait to bake David Hockney&rsquo;s strawberry cake!&rdquo;</DIV> (<i>Wayne Koestenbaum</i>)<br /><br /><DIV>&ldquo;A masterful blend of scholarship, detective work and recipes by modern masters. This is a gem: wonderful to read and exciting in its prospect of cooking delicious meals created and eaten by great artists.&rdquo;</DIV> (<i>Frederic Tuten, author of Tintin in the New World and Van Goghs Bad Caf</i>)<br /><br /><DIV>&#8220;Mouthwatering. . . . Captivating images of works by Mary Cassat and Gustav Klimt are partnered with recipes used by Salvador Dali and Frida Kahlo, amounting to the perfect gourmet tour through art history. Beyond artworks and recipes, the work also includes diary entries, poems, and bits of correspondence that illuminate art&#8217;s long love affair with food. You&#8217;ll not only learn to cook Monet&#8217;s madeleines but you&#8217;ll understand why Cezanne had a penchant for drawing potatoes. If visions of abstract paintings and juicy roasted vegetables are dancing in your head already, we don&#8217;t blame you.&#8221;</DIV> (<i>Huffington Post</i>)<br /><br /><DIV>Its the rare artist who doesnt occasionally make the antics of the kitchen the subject of a work or two. But far from offering a dry review of that phenomenon or a delicious-looking but unfulfilling cocktail book of plates, Surrealism scholar Mary Ann Caws has assembled a collection of artists personal writings, from diary entries to poetry, to examine the connection between art and paintings in <I>The Modern Art Cookbook</I>.</DIV> (<i>Art and Auction</i>)<br /><br /><DIV>The best thing about this beautifully packaged book is the lavish quantity of coloured plates: still lives and drawings, the odd photograph, some familiar, others not, all of them of food. . . . [Caws] has paired pictures and recipes in the most imaginative way. . . . A visual feast to salivate over.</DIV> (<i>Evening Standard</i>)<br /><br /><DIV>Connecting the senses is what <I>The Modern Art Cookbook</I> is all about. . . . The larger purpose of this delectable anthology is the association of reading, looking and cooking. . . . Mary Ann Caws has a discriminating eye, a catholic taste, a fine feeling for feeding, as A. J. Liebling called it, and a wonderfully well-stocked larder of culture. As a trans-historical truffle-hound she is hard to beat. . . . Mary Ann Cawss purpose is triumphantly achieved. The marriage of lookery and cookery is beguiling: the total effect is mouth-watering.</DIV> (Alex Danchev <i>Times Literary Supplement</i>)<br /><br /><DIV>Try Czannes pears and quinces with honey or Roy Lichtensteins roast fillet of beef. Less a kitchen book than a feast for the eyes.</DIV> (<i>Country Life</i>)<br /><br /><DIV>[Caws] cookbook is a compilation of recipes culled from various artists repertoires or inspired by their preferences, interspersed with paintings, photographs, snippets of poems, fiction, and essays about food or cooking. For instance, theres a recipe called Cezannes Anchoiade in homage to the daily anchovies he ate rolled between sauted eggplant slices on the way to his studio. Instead of pictures of the finished product, a painting by Julian Merrow Smith of two silvery anchovies accompanies the recipe. . . . What Caws is doing is highlighting the intersection between the act of creating art and cooking.</DIV> (<i>Bookslut</i>)<br /><br /><DIV>Not a cookbook for those who like precise measurements and step-by-step guides, this book provides instead a rich fund of anecdotes and recipes, mined from the notebooks and journals of writers and artists who also liked to cook. Picassos charlotte au chocolat, Czannes knockout bitter orange wine, David Hockneys strawberry cake and Roy Lichtensteins grilled bass all figure here, illustrated by their own or other artists pictures.</DIV> (<i>Telegraph (UK)</i>)<br /><br /><DIV>A veritable smorgasbord of strange and often charming details.</DIV> (<i>ARTnews</i>)
zlib_text:   
  The Project Gutenberg EBook of Barbara in Brittany, by E. A. Gillie  
    
  This eBook is for the use of anyone anywhere at no cost and with  
  almost no restrictions whatsoever. You may copy it, give it away or  
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  Title: Barbara in Brittany  
    
  Author: E. A. Gillie  
    
  Illustrator: Frank Adams  
    
  Release Date: September 26, 2007 [EBook #22774]  
    
  Language: English  
    
    
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  madam.'"](@public@vhost@g@gutenberg@html@files@22774@22774-h@images@img-
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  ### "'The farmer would spare you those, madam.'"
  
  
  
  
  
    
  
  
    
  
  
  # BARBARA IN BRITTANY
  
  
    
  
  
  ## E. A. Gillie
  
  
    
  
  
    
  
  
  
  
  
  ![Title page
  artwork](@public@vhost@g@gutenberg@html@files@22774@22774-h@images@img-