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California Artists Cookbook
Produced for the San Francisco Museum of Modern Art. A double feast - for the palate as well as for the eye. A double feast, also, for all seasons and all occasions. This book joyously unites the arts of painting, photography, and gastronomy. Included are more than two hundred superb recipes contributed by scores of California artists, including Ansel Adams, Judy Chicago, Richard Diebenkorn, Claire Falkenstein, Wayne Theibaud and many more. Introduction by James Beard.
216 pages, Hardcover
First published October 1, 1982
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February 25, 2014
The California Artists Cookbook is an oddly beautiful collection of artists' recipes—Ansel Adams' sorrel soup, Wayne Thiebaud's spaghetti with mizithra—and food-centric artwork like Thiebaud's iconic paintings of cakes, Mark Adams' luminous watercolors of vegetables, and a photo of a plate from Judy Chicago's famous “Dinner Party” installation.
Wayne Thiebaud's Spaghetti with Mizithra Cheese
In the spirit of a classic carbonara, artist Wayne Thiebaud's recipe from the California Artists Cookbook combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep's milk cheese from Greece, for a gloriously rich dish.
INGREDIENTS
Kosher salt and freshly ground black pepper, to taste
1 lb. spaghetti
4 oz. bacon, cut into 1″ pieces
4 oz. prosciutto, cut into ½″ pieces
1 medium red onion, thinly sliced
½ cup chicken stock
4 tbsp. unsalted butter
2 cups grated mizithra cheese or parmesan
¼ cup finely chopped parsley
4 egg yolks, lightly beaten
INSTRUCTIONS
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Meanwhile, heat bacon and prosciutto in a 6-qt. saucepan over medium-high heat. Cook until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon and prosciutto to paper towels to drain. Add onion to pan; cook, stirring occasionally, until soft, 4–6 minutes. Add stock and butter; boil. Drain spaghetti and add to pan; toss with sauce. Remove from heat; stir in reserved bacon and prosciutto, plus half the cheese, the parsley, egg yolks, salt, and pepper. Serve remaining cheese on the side.
Wayne Thiebaud's Spaghetti with Mizithra Cheese
In the spirit of a classic carbonara, artist Wayne Thiebaud's recipe from the California Artists Cookbook combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep's milk cheese from Greece, for a gloriously rich dish.
INGREDIENTS
Kosher salt and freshly ground black pepper, to taste
1 lb. spaghetti
4 oz. bacon, cut into 1″ pieces
4 oz. prosciutto, cut into ½″ pieces
1 medium red onion, thinly sliced
½ cup chicken stock
4 tbsp. unsalted butter
2 cups grated mizithra cheese or parmesan
¼ cup finely chopped parsley
4 egg yolks, lightly beaten
INSTRUCTIONS
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Meanwhile, heat bacon and prosciutto in a 6-qt. saucepan over medium-high heat. Cook until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon and prosciutto to paper towels to drain. Add onion to pan; cook, stirring occasionally, until soft, 4–6 minutes. Add stock and butter; boil. Drain spaghetti and add to pan; toss with sauce. Remove from heat; stir in reserved bacon and prosciutto, plus half the cheese, the parsley, egg yolks, salt, and pepper. Serve remaining cheese on the side.
Displaying 1 of 1 review