THE ART OF CUISINE

New York: HOLT, RINEHART AND WINSTON, 1966. Hardcover. Red and white checked cloth covered boards. Very good, in good dust wrapper. 164 pages. 25 x 19 cm. Henri de Toulouse-Lautrec applied the same exuberance and meticulous technique to the art of cuisine that he did to his visual art - he invented recipes and cooked new dishes as an artistic creation worthy of serious attention. This volume is a collection of the recipes which Lautrec invented, or which where 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 recipes are given here in heir original form, retaining their color of thought and language. Translated by Margery Weiner. Culinary Notes and Annotations by Barbara Kafka. Interior clean and crisp. Boards toned at edges. Dust wrapper rubbed at the edges with some chipping. Covered in protective mylar.