Little-known fact: Surrealist artist Salvador Dalí wrote a gorgeously illustrated and eccentric cookbook titled ”Les Diners de Gala,” which features 136 off-kilter recipes in 12 categories. Unearthed for us by the blog Mr. Peacock, the mind-bending tome includes entire chapters devoted to aphrodisiacs, exotic dishes, snails and frogs, and the appropriate uses for “atteletes” (meat jewellery). Throughout the book, Dalí makes up phrases like “gastro esthetics,” a philosophy that he explains while denouncing spinach: “In fact, I only like to eat what has a clear intelligible form. If I hate that detestable degrading vegetable called spinach, it is because it is shapeless, like Liberty.”
Recipes include: “Veal cutlets stuffed with snails,” “Frog Pasties,” and “Avocado Toast.” The avocado toast consists of mashed avocados with lamb brains and almonds spread on toast. Yum. Other goodies within the book include sketches of limbless dwarves eating eggs.
Supposedly, only 400 copies of the surrealist cookbook were printed. But not to worry, you can buy a copy here. Prices range from $370–$25,000, depending on the condition of the book and whether it includes the dust jacket or if it’s signed by the artist. This could make the most amazing gift ever, but if I were to purchase one I’d probably keep it for myself and hide it under my pillow at night.
Here is Dalí’s recipe for a pep-up beverage:
“This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety are calling for a pick-me-up. Here is a well-tested recipe to fit the bill. Let us stress another advantage of this particular pep-up concoction is that one doesn’t have to make the sour face that usually accompanies the absorption of a remedy.”—Salvador Dali
The juice of 1 orange
1 tablespoon of bitters (Campari)
1 teaspoon of ginger
(Mr. Peacock is assuming that Mr. Dali is referring to powdered ginger)
4 tablespoons of brandy
2 tablespoons old brandy (Vieille Cure)
1 pinch of Cayenne pepper
At the bottom of a glass, combine pepper and ginger. Pour the bitters on top, then brandy and “Vieille Cure.” Refrigerate or even put in the freezer. Thirty minutes later, remove from the freezer and stir the juice of the orange into the glass. Drink…and wait for the effect. It is rather speedy.
[via mrpeacockstyle.blogspot.com, yourfoldedsunset.com]