Gala dinner: Salvador Dal�'s surrealist cookbook "Les d�ners de Gala is uniquely devoted to the pleasures of taste ... If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you."--Salvador Dal� Food and surrealism make perfect bedfellows: Sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dal� (1904-1989) and his wife and muse, Gala (1894-1982) were the stuff of legend. Luckily for us, Dal� published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings. This reprint features all 136 recipes over 12 chapters, specially illustrated by Dal�, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dal�'s extravagant musings on subjects such as dinner conversation: "The jaw is our best tool to grasp philosophical knowledge." All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d'Argent, Maxim's, and Le Train Bleu. Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today's kitchens.
Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.
Author: Pranay Lal
Publisher: Random House India
Release Date: 2016-12-07
Few places have been as influential as the Indian subcontinent in shaping the course of life on Earth. Yet its evolution has remained largely unchronicled. Indica: A Deep Natural History of the Indian Subcontinent fills this gap. From the oldest rocks, formed three billion years ago in Karnataka, to the arrival of our ancestors 50,000 years ago on the banks of the Indus, the author meticulously sifts through wide-ranging scientific disciplines and through the layers of earth to tell us the story of India, filled with a variety of fierce reptiles, fantastic dinosaurs, gargantuan mammals and amazing plants. Beautifully produced in full colour, with a rare collection of images, illustrations and maps, Indica is full of fascinating, lesser-known facts. It shows us how every piece of rock and inch of soil is a virtual museum, and how, over billions of years, millions of spectacular creatures have reproduced, walked and lived over and under it.
"Food and foreplay are inextricably connected. The Erotic Cookbook draws inspiration from Europe and Asia, where the sensual and spiritual blend with the culinary to spark essential life energies. Sample 100 recipes from ""Catch-Me"" Crab Soup to ""Up All Night"" Espresso Mousse to create an irrepressibly sexy mood for diners and lovers. Kaupp weaves in the history of love potions and the psychology of seduction, a full guide to aphrodisiacs and where to obtain them, plus chapters devoted to aphrodisiac drinks and seduction menus. With recipes arranged from foreplay to climax, The Erotic Cookbook will not fail to create the perfect setting for seduction."
Food needs salt. The quantity is a matter of personal taste but some presence is essential and little is more disappointing from the eating perspective than a plate of food that looks fabulous and tastes of very little. It shows the cook's priorities are all wrong, that too much television cookery has been watched and not enough tasting and enjoyment indulged in.' So says Shaun Hill, who in this engaging exploration of his 50 years as a chef, brings his wealth of experience to the table, sharing what he has learnt so that the home cook can create truly remarkable dishes. Never one to shy away from controversy, he covers everything from why local and seasonal are not necessarily indicators of quality, to why soy beans are best left for cattle feed and Budapest is paradise for the greedy. The recipes range from Warm Rock Oysters with Spring Onion Butter Sauce to Pork in Shirtsleeves and Buttermilk Pudding with Cardamom. And although his commentary is undeniably witty, it's Shaun's knowledge and expert guidance that makes this book an invaluable tome for anyone who takes their food (but not themselves) seriously. 'This is a book you need to own; a lifetime's hard work in the kitchen distilled into sensible brevity. Shaun is a friend and a great cook.' Rick Stein
Author: Salvador Dali
Publisher: Courier Corporation
Release Date: 2013-06-10
This startling early autobiography takes Dalí through his late 30s and "communicates the...total picture of himself (Dalí) sets out to portray" — Books. Superbly illustrated with over 80 photographs and scores of drawings.
This publication presents in 2 volumes in a box the entire painted oeuvre of Salvadore Dali (1904-1989). After many years of research, Robert Descharnes and Gilles Neret finally located all the paintings of this highly prolific artist. These two volumes represent a one time offer at 29.99 as a celebration of the 100th anniversary of Dali's birth. The set will have a sticker indicating the 100th anniversary,
Over 100 of the most beautiful, influential and informative cookbooks of the past 300 years. Compiled by a panel of experts in the fields of art, design, food and photography, Cookbook Book is an opus celebrating cookbooks of all shapes, sizes, languages and culinary traditions. From tried‐and‐true classics such as Larousse Gastronomique and Mastering the Art of French Cooking by Julia Child to surprising quirky choices such as The Mafia Cookbook and The Hawaiian Cookbook, each of these cookbooks has shaped, influenced or revolutionized home‐cooking in its own way. Includes translations and full recipes. The book features stand out, gorgeous photography and is essential for any collector of vintage cookbooks or for those that love food history.
Author: Salvador Dali
Publisher: Courier Corporation
Release Date: 2013-06-03
Sensible artistic advice and lively personal anecdotes in rare important work by famed Surrealist. Filled with Dali's outrageous egotism and unconventional humor, insights into modern art and his own drawings in the margins.
The Black Castle is a fast-moving tale of battle between brothers. One is seen as evil because he is a vampire, while the other is perceived as good because he is a man of God. But the vampire only does what he has to do to survive while the churchman, an Inquisitor, inflicts pain for the power it confers upon him. Which is the greater evil?