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Salvador Dalí published a cookbook in 1973 containing 78 recipes from the dinners he and Gala hosted. He illustrated it himself and divided it into twelve chapters, one of which is devoted entirely to aphrodisiacs. Just a little tip.
The recipes are entirely possible to make and at the same time completely unreasonable. Veal cutlets stuffed with snails. Caramel with pine cones. A peacock served surrounded by its court. None of it is a joke, all of it can be cooked, and almost none of it should be.
The book was published in a limited edition and for decades became a collectors' rarity, with prices to match. Taschen has reissued it in a format that makes it affordable.
The book is used primarily as inspiration or as a prop for demonstrating cultural capital, and rather less as a safe choice when inviting the in-laws to dinner for the first time.
Format: Hardback
Number of pages: 192
Language: English
First published: 1973
The Kitchen Lab Selection
A cookbook is the most literal form a book can take. Quantities, steps, order, and in the end the dish actually has to work. That a surrealist should take on precisely that form is stranger than yet another canvas of melting clocks, and strangest of all is that the recipes can be cooked.
Dalí had grounds for it, too. The dinners he and Gala held at home were notorious, guests arrived in costume and Dalí kept an ocelot that roamed among them. The book is written out of that reality, not as a whim about doing something with food. It is utterly absurd, and too mad to resist.
