Our Cooking Book ; Gastronomy and Art
The Book and its Story
This is a cooking book. This is an art book. This is a book for everyone aiming to feel the pleasure of color and the joy of seeing, touching, smelling — in brief, creating. This book deeply believes in the power of art to bring joy to our daily lives and to enrich our present moments. This book believes that art can be made anywhere and anytime. In brief, this book offers an innovative and sound method of cooking with colors that will trigger your creativity in the kitchen. Your kitchen now becomes an artist’s studio.
Immersing people in the experience of art, this is what we do as a profession. We lead art workshops all over the world, but mostly in Italy. There, we paint the seductive landscapes of the Val d’Orcia and the Val di Chiana. Every evening, around the supper table, usually dimly lit by four candles dripping on Chianti bottles, we would have lengthy discussions on various topics such as art marketing, contemporary art, sociology of the arts, etc. And every night our guests would be amazed at the beauty and the scrumptiousness of our meals — we had learned how to cook by working out hundreds of times our recipes for our artists, as well as for family and friends, and by tasting authentic dishes and new flavors in many restaurants all over the world. As the years passed, we came to notice that, around the end of each Studio Italia workshop, the same comment sneaked back at the table: “Why don’t you write down your recipes? Photocopy them into a booklet and sell them as a souvenir of this wonderful workshop.” We smiled politely, thinking that everyone was able to cook as well as we did. And our answer was always the same: “One day, when we will have some time between two articles or two classes or two flights or…” But one year, a participant in the publishing business suggested that these recipes “be” published, and she was dead serious. So, perhaps all our former participants were right. We finally came to accept the suggestion. Why not?
The book is now done. Forthcoming publication during Fall 2018.