Love the fact that Warhol showed his work at a restaurant. Just goes to show that everyone start somewhere. His mother's calligraphy fits perfectly with his illustrations. Thanks Jolene!
I bingewatched old episodes of "What's My Line", and Dorothy Kilgallen was likely the brightest of the bunch (although "most likeable" probably went to Arlene Francis) Yeah, don't see Kilgallen as the domestic type, and good for her-- not easy in the Fifties. I'm confused though: Did she write the recipe, or is this what Frankfurt thought she would have written? On a totally different note, I just made pastry cream for a fruit tart. Coincidence or....(Twilight Zone theme) ?
What a gem & gem & gem some more. I found it a bit much to take my eyes off of Dorothy's Gateau of Marzipan....stunning. Thanks for sharing - and enjoy that croissant affair - I was just walking through Seattle's Chinatown and was surprised at how they'd even become a thing at the modern Asian bakeries, very cool.
I am coveting this cookbook. I had no idea it existed. Thank you for giving it some well-deserved attention here. I wonder where the originals are now...
The chicken narrates the recipes: “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious.
"Wild Raspberries" looks like a cookbook to savor even if one never cooksxasingle recipe from it. And looking at Le Stan now, before I've had my breakfast, is making me salivate. I don't even usually like donuts (except plain ones) and I rarely eat croissants. What's happening to me?
Thank you for introducing me to the wonderful world of Warhol-as-cookbook-illustrator! I love "Wild Raspberries"--I just wish I could buy it for less than $200!
The illustrations from Wild Strawberries are just delightful, as is your commentary, Jolene! Thanks for opening up a new window into Warhol’s imaginative food artistry. Now I want to possess the entire Taschen series--and make a marzipan cake too!
Love this so much! Thanks Jolene!
Love the fact that Warhol showed his work at a restaurant. Just goes to show that everyone start somewhere. His mother's calligraphy fits perfectly with his illustrations. Thanks Jolene!
So fun to discover these imaginary Warhol cookbooks and absolutely loved collaborating with you on the Cronut®️ 🤗🥐🍩
The illustrations of this cookbook are amazing!
I bingewatched old episodes of "What's My Line", and Dorothy Kilgallen was likely the brightest of the bunch (although "most likeable" probably went to Arlene Francis) Yeah, don't see Kilgallen as the domestic type, and good for her-- not easy in the Fifties. I'm confused though: Did she write the recipe, or is this what Frankfurt thought she would have written? On a totally different note, I just made pastry cream for a fruit tart. Coincidence or....(Twilight Zone theme) ?
A great trio--Food, History, and personal profiles. many thanks!
What a gem & gem & gem some more. I found it a bit much to take my eyes off of Dorothy's Gateau of Marzipan....stunning. Thanks for sharing - and enjoy that croissant affair - I was just walking through Seattle's Chinatown and was surprised at how they'd even become a thing at the modern Asian bakeries, very cool.
I am coveting this cookbook. I had no idea it existed. Thank you for giving it some well-deserved attention here. I wonder where the originals are now...
This is great. A friend and I found a copy of "Fifty Shades of Chicken" in a little lending library. https://www.penguinrandomhouse.com/books/224997/fifty-shades-of-chicken-by-fl-fowler/
The chicken narrates the recipes: “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious.
"Wild Raspberries" looks like a cookbook to savor even if one never cooksxasingle recipe from it. And looking at Le Stan now, before I've had my breakfast, is making me salivate. I don't even usually like donuts (except plain ones) and I rarely eat croissants. What's happening to me?
Oh my goodness! Jolene! This is a delight and a wonderful discovery!!!! Love you, Jamie
Thank you for introducing me to the wonderful world of Warhol-as-cookbook-illustrator! I love "Wild Raspberries"--I just wish I could buy it for less than $200!
Whoops! Of course I meant “Wild Raspberries,” not strawberries--the perils of writing comments before I’ve had my morning coffee!🤣
The illustrations from Wild Strawberries are just delightful, as is your commentary, Jolene! Thanks for opening up a new window into Warhol’s imaginative food artistry. Now I want to possess the entire Taschen series--and make a marzipan cake too!
Witty, as usual
Goodness, Jolene. Now I have seen the Omelet Greta Garbo I am of course compelled to attempt to make one. If only for the pleasure of eating it alone!