Have you ever seen a cookbook that mixes controversy into its recipes? Have you ever come across a book that combines gourmet dishes, artwork, and political and social commentary? Have you ever experienced a book, beginning with the suggestive and unique packaging it comes in, that contains cutting-edge creative, and provocative contents that simultaneously stimulate, insatiate and exacerbate? Can a single book raise questions, stir emotions, and make you thirst for food and knowledge? Art and Cook may just be this generation's breakthrough book and it's aptly labeled by its creators as being the leader of the Revolutionary Movement.
| ||||||||||||||||||||
Book Description
Editorial Reviews
About the Author
ALLAN BEN, author and driving conceptual force behind "Art and Cook," has been described by the magazine, "Studio Photography & Design" as "an artist and a businessman, just as concerned with creating an effective piece, as his is with doing his work, in a way that makes objects emotional." EMMANUEL PALETZ, art director for "Art and Cook," is an award-winning artist whose work was presented at the Opening Ceremony of the "New Talent Pavilion" at the Milia '98 International Interactive Media Exhibition in Cannes, France. His work has been published in the prestigious book "WWW Flash: The Best Designs from Around the World."
Excerpt. © Reprinted by permission. All rights reserved.
INTRODUCTION: "Art and Cook" is a comprehensive volume produced, conceptualized and designed by Allan Ben Studio that blends together Surrealism and Dadaism to create original works of art with universal appeal. The publication also draws from Pop and Commercial Art in its quest to explore bold directions, unconventional ideas and a fresh, new perspective.
The Dada Movement, introduced at the end of the First World War, in opposition to the war, created art that reflected the ugliness of conflict – the anti-art. Other forms of art in the 20th century were impacted by the Dada Movement, among them Surrealism, Abstract Expressionism, Conceptual Art and Pop Art.
While Dadaism is devoid of guidelines and structure (as is the case with the title, used in a manner that is grammatically incorrect to summon forth feelings of shock and consternation), Surrealism draws heavily on theories adapted from Sigmund Freud: It fuses together "conscious and conscious realms of experience so completely, joining the everyday rational world in an absolute reality, a surreality."
The creative expressions within the confines of this book (that provide a delicate balance between food and art), like Surrealism and Dadaism, are indicative of a desire to draw from reality, fantasy and personal emotions to create images real or imagined – all intended to stimulate the senses and nourish the mind.
The recipes in this volume are influenced by food from around the Mediterranean and Asia, Continental American Cuisine and Classic French Cuisine. Food, like art, is a representation of beauty and, when expertly presented, a masterpiece in its own right.
The multifaceted, universal nature of the recipes is manifested in the titles, one such being "Grilled Chicken Skewers over Grilled Zucchini in Curry Vinaigrette and Crispy Noodles." What one gets from one taste, one look, is universality: a blending together of different flavors and spices, in very much the same way an artist mixes colors in search of depth, meaning and tones to convey meaning and evoke a particular response.
Unparalleled creativity is the hallmark of "Art and Cook," as the art and recipes in this volume exemplify: an exploration into uncharted territory in pursuance of the extraordinary.
The artwork "Mona Lisa with Moustache," is given a new spin by the artist, who, in a paradoxical twist, replaces the moustache with two red peppers – the color red connoting emotion, in this case, anger.
From the Book "Man Ray – Masters of Photography Series" by Jed Perl, a photo revealing the close-up of a woman in tears is reassembled. Droplets of water are substituted with green lentils in a gesture of symbolism (rounded lentils, a metaphor for salty teardrops).
Above all, the images in "Art and Cook," some haunting in their intensity, raise one’s level of consciousness about social, political and moral issues such as world conflict, environmental concerns, animal cruelty and medical and technological advances. The visuals tell a story and, oftentimes, court controversy (see art references).
The book is for those who appreciate all that life has to offer. It’s an invitation for the reader to reflect, learn, think, laugh and view the world through different lenses.
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
20 of 24 people found the following review helpful:
5.0 out of 5 stars
Tantalizing...,
By Kim M Hornyak (Jenkins Group, Inc., Traverse City, MI United States) - See all my reviews
This review is from: Art and Cook: Love Food, Live Design, Dream Art (Hardcover)
I was first drawn to this book by the innovative egg-carton packaging and the captivating title and cover design. This unique and delightful cookbook presents all at once a celebration of great food and a salute to fine art. The recipes offer a tempting array of appetizers, soups, salad and vegetable dishes, meats, poultry, and desserts - some with a European flavor, others Mediterranean and Middle Eastern. Each recipe is accompanied by a professional photograph, and clear, concise instructions that allow even the novice chef to successfully recreate the dishes. I am particularly impressed by the ease with which I can prepare and present these foods. The complexity of the flavors in each recipe belies the simplicity of execution. For the first time I am able to prepare a dish that really looks like the beautiful photograph in the book! Favorite recipes include Fettuccine Alfredo with Asparagus Tips and Walnuts, Grilled Chicken Soup with Carrot Dumplings, Orange and Cognac Beef Stew over Egg Noodles, and Crepes with Vanilla Pastry Cream and Citrus Sauce. I highly recommend "Art and Cook" for gift-giving and for personal use!
7 of 7 people found the following review helpful:
1.0 out of 5 stars
extra ingredients sacrificed to page layout,
This review is from: Art and Cook: Love Food, Live Design, Dream Art (Hardcover)
If you want a cookbook that is so poorly edited that you will have multiple extra ingredients from the ingredient list that are not used in the recipe, then this is the book for you.
Entire paragraphs seem to have been cut out of the recipes for the sake of page layout. What a piece of garbage. I have never been one to burn books, but this is a good candidate for the incinerator.
3 of 3 people found the following review helpful:
2.0 out of 5 stars
Don't believe the hype,
This review is from: Art and Cook: Love Food, Live Design, Dream Art (Hardcover)
I bought this book because of a rave review in the LA Times. It was intended as a gift but I would be too embarrassed to give it to anyone. Rarely have I seen a worse designed book. It looks like first generation web design blown up and printed between hard covers. The recipes themselves look interesting and the photos are cute but the prentious verbiage and overblown graphics gave me indigestion before I set foot in the kitchen.
Share your thoughts with other customers: Create your own review
|
|
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
