Dalí & Surreal Cooking
If you like Salvador Dalí and you like food, then starting saving the coins to buy the latest release in the cookbook world.
Dalí is one of the most famous surrealist painters who has ever lived. Born in Spain, his surrealist tendencies were soon evident in his painting, and he took the art world by storm along with his iconic, quirky moustache. His most famous work, The Persistence of Memory is immediately recognisable today, even to the least interested gallery-attendee and his legacy lives on through the rest of his oeuvre, as well as his eccentric cinema escapades alongside Alfred Hitchcock to name but one of his incredibly famous friends.
However, little is known of Dalí's love of cuisine; considered a wrong that needs to be made right by those at Taschen. A cookbook including 136 of his favourite recipes is being reproduced and made available to the wider public in the form of a beautfiul hardback. Inside you will find not just recipes, but Dalí's thoughts and ponderings on various topics, as well as his guidance on which foods make the best aphrodisiacs.
His eccentricity and boundless imagination shines through this book, and it allows you, the reader, to get up close and personal with one of the quirkiest masters in one of his favourite creative workshops: the kitchen.
Dalí is one of the most famous surrealist painters who has ever lived. Born in Spain, his surrealist tendencies were soon evident in his painting, and he took the art world by storm along with his iconic, quirky moustache. His most famous work, The Persistence of Memory is immediately recognisable today, even to the least interested gallery-attendee and his legacy lives on through the rest of his oeuvre, as well as his eccentric cinema escapades alongside Alfred Hitchcock to name but one of his incredibly famous friends.
However, little is known of Dalí's love of cuisine; considered a wrong that needs to be made right by those at Taschen. A cookbook including 136 of his favourite recipes is being reproduced and made available to the wider public in the form of a beautfiul hardback. Inside you will find not just recipes, but Dalí's thoughts and ponderings on various topics, as well as his guidance on which foods make the best aphrodisiacs.
His eccentricity and boundless imagination shines through this book, and it allows you, the reader, to get up close and personal with one of the quirkiest masters in one of his favourite creative workshops: the kitchen.
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