Three Dadaist recipes from Man Ray — dangerousminds.net

If you happen to see an affordable copy of The Artists’ and Writers’ Cookbook in a bookstore—assuming there are any bookstores left—grab it. It looks like most online booksellers’ copies are going for between $100 and $200 this holiday season, but I found one for just $8.50 a couple years back, so there must be other affordable copies out there. Published in 1961 by Contact Editions in Sausalito, the cookbook collects John Keats’ recipes for pike and duck, Isak Dinesen’s oysters au naturel (not much of a recipe, really), Marcel Duchamp’s steak tartare, Lillian Hellman’s shrimp creole, Edgard Varèse’s boeuf bourguignon, Pearl Buck’s spare ribs, Robert Graves’ yellow plum jelly, Paul Bowles’ recipe for majoun—the Moroccan cannabis candy that fueled The Sheltering Sky and Let It Come Down—and much else. I can’t say I’ve used the book much for cooking, mainly because the recipes are so heavy on meat. But even if, like me, you don’t plan to whip up a batch of Enid Foster’s brains in beer anytime soon, where else can you come across things like Man Ray’s “Menu for a Dadaist Day”? Here are three mouthwatering, kitchen-tested Dadaist favorites that will have your family clamoring for seconds.

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