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Through the

Cooking Glass

A strange cookbook for strange people.

Release Date: February 10, 2019


Would you like to stay in the know about the book and the show and the opening and all the things?!


surrealistically illustrated cookbook for people who appreciate art and enjoy eating really good food.

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38 Illustrations

I have chosen to illustrate the recipes with depictions of animals, rather than drawings of cooked, processed meats, intentionally.
The richness of pork is expressed in the robust, vibrant, playful piglet. The delicacy of salmon is seen in the glossy, leaping fish. The nourishing richness of vegetable sprouts into less and blooms into flowers.

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60 Recipes

It's all in here: entrees, soups, snacks, breakfasts, desserts, more soups (both the Chef and the Artist like soups a rather lot) , some meat, some meatless. I did not have any specific diet in mind, only a sense of which foods felt “good”. All yummy. All light, nourishing, simple - few ingredients, nothing processed, everything prepared from scratch.

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108 Ingredients

Ingredients include: fruits, vegetables, unprocessed meats, fish, nuts, beans, lentils, quinoa, oils, vegetable juices, vegetable juices with added fruit.
Ingredients exclude: dairy, sugar, wheat, corn, rice, cereal, processed foods of any kind - dried, smoked, otherwise preserved, all condiments, sauces, dressings.

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Selections from the book


Onion Dragon

Digital, 9800 x 6200 Pixels, 2017....

Lettuce

Digital, 9800 x 6200 Pixels, 2017....

Crab Cakes

Digital, 9800 x 6200 Pixels, 2017....

“Behind the Cooking Glass” Book Cover

Digital, 9800 x 6200 Pixels, 2017....

Coconut Halibut

Digital, 9800 x 6200 Pixels, 2017....

Chicken Soup

Digital, 9800 x 6200 Pixels, 2017....

Chicken Marsala

Digital, 9800 x 6200 Pixels, 2017....

Chicken Glass

Digital, 9800 x 6200 Pixels, 2017....

Cabbage Pork

Digital, 9800 x 6200 Pixels, 2017....

Apple Bites

Digital, 9800 x 6200 Pixels, 2017....

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A word from the artist


There is a simplicity I look to achieve in my cooking, and there is a clarity I wish to achieve in my art.

The simplicity of food is expressed in choosing whole, unprocessed ingredients, and only few of those such that the recipes focus of bringing out their inherent value and flavor.

The simplicity of drawings lies in the clarity of their meaning: the richness of pork is expressed in the robust, vibrant, playful piglet. The delicacy of salmon is seen in the glossy, leaping fish. The nourishing richness of vegetable sprouts into less and blooms into flowers.

There is no pretense here, there are no layers of comforting subterfuge. A pork chop is a chunk of a pig - a dancing pig with flowers in its mouth that will turn into peas on your plate. Clear, straightforward, simple.

Working with Mark Sylvester

Both Mark and I always have food on our minds. It might not be in the forefront, it might not bring itself into awareness at a moment but it’s always there, lurking in the shadows. Thus any time is a good time to talk about food.

We’ve had many a food exchange, Mark and I. It is rare that they drive the conversation, more often than not it’s something that happens in passing. It is because, when it comes to food, Mark and I understand each other. We don’t need too many words -- a hint; a suggestion suffices.

A word from the author


There is a simplicity I look to achieve in my cooking, and there is a clarity I wish to achieve in my art.

The simplicity of food is expressed in choosing whole, unprocessed ingredients, and only few of those such that the recipes focus of bringing out their inherent value and flavor.

The simplicity of drawings lies in the clarity of their meaning: the richness of pork is expressed in the robust, vibrant, playful piglet. The delicacy of salmon is seen in the glossy, leaping fish. The nourishing richness of vegetable sprouts into less and blooms into flowers.

There is no pretense here, there are no layers of comforting subterfuge. A pork chop is a chunk of a pig - a dancing pig with flowers in its mouth that will turn into peas on your plate. Clear, straightforward, simple.

Working with Mark Sylvester

Both Mark and I always have food on our minds. It might not be in the forefront, it might not bring itself into awareness at a moment but it’s always there, lurking in the shadows. Thus any time is a good time to talk about food.

We’ve had many a food exchange, Mark and I. It is rare that they drive the conversation, more often than not it’s something that happens in passing. It is because, when it comes to food, Mark and I understand each other. We don’t need too many words -- a hint; a suggestion suffices.


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Image

Through the

Cooking Glass

A strange cookbook for strange people.

Release Date: February 10, 2019


Would you like to stay in the know about the book and the show and the opening and all the things?!