"It was, in fact, during the waning decades of the ancien râegime that several enterprising and hugely ego-centric craftsmen developed transfer and lining techniques that were to put some of the Crown's greatest masterpieces at unconscionable risk. Not painters by training, the Hacquins, páere et fils, the Picaults, páere et fils, the widow Godefroid, to mention the most prominent, plied their trade well into the museum age, each promoting his or her own special and very secret techniques. This coincided roughly with the fall of the monarchy and the establishment of the Musâee National (later Musâee Napolâeon, and later still, Musâee du Louvre). It was the first public gallery to open its doors, and although artists of the stature of Jacques-Louis David were still very much involved in the new enterprise, the museum consecrated the roles of restorer, curator, and administrator. The "kitchen of art" is born. This essay collection, comprised of submissions to the New Criterion from over the years, will explore the "kitchen of art" from the point of view of an Italian-born American amateur art-historian"--

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

The Kitchen Art Studio turns the old adage "Don't play with your food" on its head by encouraging readers to discover the creative energy hidden in their pantry. In Peter Jenny's playful exercises, broccoli becomes material for sculpture, a cookie depicts the waning moon, cherry stems form captivating patterns, and spoons inspire performance art.

“Included in the dozen or so kitchens illustrated and written about are the use of inlays, pane decorations, plate and hanging racks, and freestanding dressers and cupboards. A true dream and wish book from a man [honored] as the world’s best kitchen designer.”—Booklist. “Mr. Grey has built dozens of kitchens, some for celebrities like Sting. He is a kitchen design detective and problem-solver, first and foremost.”—The New York Times.

Unlearning to Draw looks to the art of children and outsider artists for inspiration, advocating a return to carefree, untrained drawing and a renewed focus on the joys of making rather than on the end result. Author Peter Jenny encourages readers to use family photographs as the starting point to develop their own types of outsider art.

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

A unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes shown through the artists' own words and images Creativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, more than 70 artists, including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten Höller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro-Wiwa, Tiffany Sia, and Rirkrit Tiravanija, and others, have been invited to share and illustrate a recipe of their own. These are either the best culinary concoctions they have ever invented, or an especially meaningful dish. The result is an exciting range of contributions spanning all manner of meals and drinks, both savory and sweet, from around the globe, brilliantly brought to life by a wealth of sketches, photographs, collages, paintings, and personal snaps. Many of the culinary creations included are achievable by adventurous home cooks, but the pages include an incredibly diverse array of dishes from the conceptual to the personal, the elaborate to the simple, the sweet to the savory, and from the serious to the funny to the downright bizarre. With an introduction by the globally celebrated chef and art enthusiast Massimo Bottura, this is an intriguing and entertaining gift for food lovers and contemporary art enthusiasts alike.