在这本****的食谱中，家常菜与严肃高雅的艺术相遇，书中用食物阐释了现代和当代的雕塑，绘画，建筑和设计。

一切开始于艺术家，建筑历史学家和自学成才的厨师Esther Choi为朋友举办的一系列晚宴，在这之前，她偶然发现了1937年为Walter Gropius精心制作的精美菜单。Choi将对艺术和设计的好奇心和对烹饪深深喜爱结合在一起，收集了许多有趣的食谱，这些食谱一定会在餐桌上引起大家的议论。这60份菜谱加入了Choi自己拍摄的精美摄影作品，即兴模仿了**的艺术家或建筑师及其因之闻名的作品。尝试用弗里达羽衣甘蓝做Quche Haring，或用弗兰•弗拉文（Flan Flavin）跟罗伯特•劳森伯格（Robert Rauschenburger）。这本烹饪书非常漂亮，极富启发性，它模糊了艺术与日常生活之间的界限，并以一种引人入胜且富于想象力的方式来赞美了美食。

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Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design.

It started as a series of dinner parties that Esther Choi--artist, architectural historian, and self-taught cook--hosted for friends after she stumbled across an elaborate menu crafted for Walter Gropius in 1937. Combining a curiosity about art and design with a deeply felt love of cooking, Choi has assembled a playful collection of recipes that are sure to spark conversation over the dinner table. Featuring Choi's own spectacular photography, these sixty recipes riff off famous artists or architects and the works they are known for. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin. This cookbook is strikingly beautiful and provocative as it blurs the boundaries between art and everyday life and celebrates food in an engaging and imaginative way.