Salvador Dali’s Cookbook ‘Les Diners De Gala’
A surrealist cookbook with interesting recipes and beautiful illustrations.
It comes with this disclaimer – “If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”
Here are a few of the recipes in case you’d care to try them.
Some cooking terms defined in Le Diners de Gala:
- Deglaze – To pour a liquid in the cooking pan and profit from its boiling to recover and incorporate with the sauce the browned bits from the bottom.
- Lute – to seal the cover of a cooker with flour dissolved in a small amount of water.
- Salpicon – Composed of different sorts of aliments, diced, such as truffles, quenelles, mushrooms.
The illustrations are amazing even if you don’t intend to make any of the recipes.
If you’d like more information on Dali’s cookbook and perhaps even get a copy, go to 
https://kristinaiulo.com/products/salvador-dali-les-diners-de-gala-first-edition-english-1973-surrealist-cookbook?_pos=3&_sid=89406b4c3&_ss=r
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