Culinary Arts

The authors of a new book asked artists to share their favorite recipes. Things got pretty interesting from there.

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For artistic duo Admir Jahic and Comenius Roethlisberger, it was their own love of preparing meals together that made them curious about what types of things other artists might be cooking up in their own kitchens. So they invited an international roster of 80 artists to submit their favorite recipes—but not in just any old way. In Artists' Recipes things are much less straightforward than your average culinary guide. Each artist has submitted their recipes in a survey-style, along with a picture or drawing depicting their meal. Within these parameters, there is a lot of improvisation, including the contribution of the book's authors, who painstakingly stacked cans of tomato puree and beans in tomato sauce, a bottle of sunflower oil, plus parsley, an onion, a chili, and a loaf of crusty bread in such a way that it looked almost identical to some of the sculptures in their fine art practice.

From left: Comenius Roethlisberger and Admir Jahic
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Not to be outdone, Marina Abramović offers a poetic aphrodisiac recipe (ingredients include seven days without "eating, talking, sleeping, sexual intercourse, reading and writing, watching television and answering the telephone or fax"). And there are plenty of other contributions that don't exactly translate to things found in a grocery store. But for all the heady riffs on traditional cookbooks, there are plenty you can actually execute, like Olaf Breuning's simple recipe for a big bowl of salad or Maurizio Cattelan and Pierpaolo Ferrari's straightforward recipe for Pasta al Pomodoro. The thing to be enjoyed most of all are the odd ball scribbles, sketches, photographs, and other works of art that accompany each artist's response—these are, after all, a group of people who've made it their life's work to reflect the world back to us in unusual ways, and this book proves that this simple mission can apply to cookbooks, too.

Roger Ballen's recipe for Toasted Coconut Ice Cream with Dark Chocolate Chunks.
Anish Kapoor's recipe for Lobster and Pig Stew.
Subodh Gupta's recipe for Goan Prawn Curry.

Artists' Recipes by Admir Jahic and Comenius Roethlisberger (Bolo), $48,

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