Henri de Toulouse-Lautrec, Maurice Joyant
The Art of Cuisine.
Crescent Books, 1966. First printing. Translation by Margery Weiner of "L'art de la cuisine" (Edita, 1966), with culinary notes by Barbara Kafka and annotation. Introduction by M. G. Dortu and Ph. Huisman. 164 pages.
Volume, measuring approximately 7.25" x 10", is bound in light gray cloth, with stamped red lettering to spine and front cover. Gift inscription appears on front pastedown. Book and dust jacket are otherwise like new. Jacket is preserved in mylar cover.
"For Henri de Toulouse-Lautrec, painting was, first of all, a way of living. Thus, he brought to his art a zest of life as well as an impeccable style. It is an exciting discovery to find that Lautrec applied this same exuberance and meticulous technique to the art of cuisine -- that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention.
This volume is a collection of recipes which Lautrec invented, or which were garnered in his company from "clever cooks and conscientious mothers" of all classes of society. It has been illustrated with menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of Lautrec preparing one of his masterful dishes.
The recipes are given here in their original form, retaining their colour of thought and language. The only modifications are the notes that have been added to facilitate the work of modern food lovers."