Dali

Les Diners de Gala

1973rif. 096069216-04New York: Felicie Inc 1973. Second-hand hardcover. Dali Salvador. Les Diners de Gala. FIRST EDITION - US Felicie Inc: New York 1973. 4to 310x220mm gilt illust stiff card dj cloth pict bds 3222pp. translated by Capt. Peter Moore VG/VG dj faint edgewear; eps lightly foxed; DALI Salvador. Les Dîners de Gala. New York : Felicie Inc 1973. First English-language edition. Translated by Captain J. Peter Moore. Introduction by Pierre Roumeguère Quarto 310 x 220 mm original white cloth decorated in colour and gilt with pictorial endpapers in the original metallic pictorial dust jacket heavy coated white paper 322 2 pp. Illustrated throughout including twelve hors-texte surrealist compositions on gastronomic and erotic themes corresonding to the book's twelve chapters conceived designed by Dalí and bearing his printed signature. Boards lightly rubbed; blank free endpapers faintly foxed; faint shelfwear; dust jacket faintly rubbed. ¶ Dedicated to Gala Dalí's wife and muse Les Dîners de Gala brings together 136 recipes in twelve chapters with the artist's surrealist imagery and reflections on the pleasures of taste. The recipes combine the work of an otherwise unidentified chef with contributions from four leading Paris restaurants: Lasserre Maxim's La Tour d'Argent and Le Buffet de la Gare de Lyon. Dalí's illustrations transform the book's gastronomic subject into a surrealist exploration of appetite sensuality and desire. The twelve hors-texte compositions extend the imagery beyond the practical purpose of a cookbook while the elaborate production reflects the book's conception as both a culinary work and an artistic object. The introduction by Pierre Roumeguère Dalí's psychotherapist and a commentator on his work frames the volume as an expression of the artist's distinctive gastronomic aesthetic in which appetite and the pleasures of taste become extensions of surrealist imagination. The recipes are genuine culinary preparations many rooted in classical French restaurant cooking though some assume considerable skill and access to specialist ingredients. Published in English in the same year as the original French edition the book brings together professional gastronomy and surrealist illustration in an unusual contribution to twentieth-century gastronomic publishing. Felicie, Inc unknown

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