Inspired by a book from 1961, the original Artists' Writers' Cookbook included brief anecdotes and recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore and Harper Lee. This new, illustrated version includes essays with recipes from Neil Gaiman, Joyce Carol Oates, Marina Abramovic, Nelson DeMille, T.C. Boyle, Ed Ruscha, Aimee Bender, Sanford Biggers, Alice Hoffman, Gregory Crewdson, Edwidge Danticat, John Currin, Paul Muldoon, Francesca Lia Block, Anthony Doerr, Heidi Julavits, Padgett Powell, Leanne Shapton, James Franco and many others.
"A who's-who of every artistic mind you're a fan of, all sharing deliciously intimate stories and even recipes, so you can literally ingest some of this book's brilliance." Michelle Tea, author, "Black Wave "and"How to Grow Up ""The culinary and the literary are my two greatest loves, so Natalie Eve Garrett s"The Artists Writers Cookbook"could not have been more thrilling for me. We may not have the Marcel Duchamp and Marianne Moore entries of the 1961 original, but I dare say we have an even more eclectic, adventurous, wondrous assemblage of writers and artists and what they did, can, or wish they could do in a kitchen. You ll get lost in Yiyun Li s 'Hope in a Shell, ' a poignant essay about rations in Beijing of the 70s, only to end up in a recipe for good ol scrambled eggs; you ll learn of pizza s American roots as 'Trenton Tomato Pie' thanks to Jane Smiley; and you ll even get the best description of my favorite Persian food, Kamrooz Aram s 'The Distinctive Melancholy of Ghormeh Sabzi!' And of course, don t dare skim those entries made to feed only your imagination, like T.C. Boyle s uncanny 'Baked Camel' or Aimee Bender s dystopian 'Another Stone Soup.' No matter where you poke around in the book, Garrett s collection is a delightful mix of utility and whimsy, a classic cookbook as much as a deliciously voyeuristic journey into the other most personal thing all writers and artists at least attempt to create whether expert chefs, like Ruth Reichl, or self-proclaimed novices like Rick Moody. Very rarely have I found writing so consistently charming, or a book so unwaveringly lovable! This is an instant classic that all of us, readers and eaters that we are, have no choice but to absolutely adore."" "Porochista Khakpour, author, ""The Last Illusion""and""Sons and Other Flammable Objects """Proust knew what was what: Food is rarely just a meal, and memories are made over plates, in front of stoves, at tables, and, of course, in the mouth.This is abook of the best gustatory recollections great writers and artists offering us their own personal madeleines. It's a delicious 76-course literary meal.""" Darin Strauss, author, "Half a Life"and"Chang Eng""This book is the most rewarding and nourishing of Venn diagrams: story and food. Trust me you will never see more beautifully-crafted, heartbreaking, or provocative first sentences in recipes; this is a cookbook that was meant to be read. I never knew I wanted Padgett Powell's gumbo recipe, or to read Sharon Olds' early ideas about food but I did. You will find yourself in the night kitchen with Leanne Shapton and remote cabins with Anthony Doerr, reading rituals of healing and joy." Megan Mayhew Bergman, author, "Almost Famous Women "and "Birds of a Lesser Paradise""
Natalie Eve Garrett is an artist, writer, and editor who likes to cook. Her work can often be seen on The Hairpin. A graduate of Yale University and the University of Pennsylvania's School of Design, Natalie lives in a town just outside DC and along the Potomac River with her husband and two children.