Description
Book SynopsisIn the late 1970s, the George Eastman House approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that photographers’ talent in the darkroom must also translate into special skills in the kitchen. The recipes do not disappoint, with Robert Adams’s Big Sugar Cookies, Ansel Adams’s Poached Eggs in Beer, Richard Avedon’s Royal Pot Roast, Imogen Cunningham’s Borscht, William Eggleston’s Cheese Grits Casserole, Stephen Shore’s Key Lime Pie Supreme, and Ed Ruscha’s Cactus Omelet, to name a few. The book was never published, and the materials have remained in George Eastman House’s collection ever since. Now, forty years later, this extensive and distinctive archive of untouched recipes and photographs are published in The Photographer’s Cookbook for the first time. The book provides a time capsule of contemporary photographers of the 1970s—many before they made a name for themselves—as well as a fascinating look at how they depicted food, family, and home, taking readers behind the camera and into the hearts, and stomachs of some of photography’s most important practitioners.
Trade Review[
The Photographer's Cookbook] raises all kinds of questions about consumption, desire, pleasure, and domesticity, and it whets the appetite for a very much larger work about food and photography… I’ve been left hungry for more. –
LA Review of BooksThe Photographer’s Cookbook constructs its own vintage picture of the literal and visual tastes of the era, mixing with the contributors’ striking images recipes both esoteric and generic and utterly of their times. –
Vogue.comBut should you keep this book on your coffee table or in your kitchen? Get a copy for each room. –
Food 52
