Henri De Toulouse-Lautrec -Maurice Joyant "The Art OF Cuisine " introduction by M.G. Dortu and Ph. Huisman with translations by Margery Weiner. Culinary notes and annotation by Barbara Kafka. Published by Crescent Books, copyright MCMLXVI (1966). Printed in Switzerland.
"This volume is a collection of the recipes which Lautrec invented, or which were garnered in his company from "clever cooks and conscientious mothers" of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings, and drawings. The frontispiece is a portrait by Edouard Vuillard of Lautrec preparing one of his masterful dishes.
The recipes are given here in their original form, retaining their colour of thought and language. The only modifications are notes that have added to facilitate the work of modern food lovers.
Toulouse-Lautrec took great pride in his culinary ability, and he would say of a dish he invented that "some people are not worthy of ring dove with olives, they will never have any and they will never know what it is." Lautrec planned meals carefully, made beautifully decorated menus, was inspired by the dinners which resulted in drawing more sketches of the diners, and of the food...
Maurice Joyant and Lautrec had been childhood friends and their intimacy was renewed and deepened during the Montmartre years when Lautrec's fame was growing and when Joyant was director of the same art gallery in Paris. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine.
162 page hardcover cook book in good condition with no rips or tears. The only writing is a gift inscription on the front page of book. The dust jacket has some moderate wear. See the pictures for more detail.
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