The Photographer’s Cookbook shows us how photographers’ meals reflect on their creative personalities and eccentricities by means of a long forgotton collection of eclectic recipes.The book’s origin story calls to mind finding a treasure from another era, a past tenant, under a rental’s floorboard: Its contents were found by Lisa Hostetler when she started working at George Eastman Museum—at this time, it was all letters and postcards and cut-outs from artists, piled into a box—and she, along with Aperture’s senior editor Denise Wolff, made a mission of bringing it to life.

But the original conception belonged to Deborah Barsel, a reportedly bored assistant registrar at the museum in the late 1970s. As the introduction of the book details, she requested submissions of photographers’ favorite recipes—as entertainment, a side project; over 120 of them wrote back; then Barsel, perhaps bored again, abandoned her box full of responses and left the museum. It then hibernated for over 35 years. Now the book is being released, the pictures are from the masters of of photography, Richard Avedon, Imogen Cunningham, and Ed Ruscha…, and we can’t wait to get our hands on this one of a kind read.

Are you in the mood for something sweet? We loved Stephen Shore’s Key Lime Pie Supreme:

04-the-photographers-cookbook-aperture
Stephen Shore, New York City, New York, September-October, 1972

 

Ingredients:
Crust

Instructions:
Make graham cracker crust following instructions on box, but increasing all the quantities 50 percent. Be sure to use brown sugar.

Filling
1 cup sugar
1/4 cup flour
3 T cornstarch
1/4 tsp. salt
2 cups water
3 egg yolks
1 T butter
Juice of 2 large limes (approximately 1/3 to 1/2 cup)
Grated rind of 2 limes

Instructions:
1. Combine sugar, flour, cornstarch, and salt in a saucepan, and stir in water gradually. Cook on medium heat until thickened. Add the beaten egg yolks gradually and return to a low heat, and cook for 2 minutes, stirring constantly.
2. Stir in the butter, lime juice, and rind and allow them to cool slightly. Pour into the baked pastry shell and cool.

Topping
Instructions:
Make whipped cream with 1 container of heavy whipping cream and sweeten with sugar.

01-the-photographers-cookbook-aperture
William Eggleston, Untitled, 1976; from the series Election Eve
03-the-photographers-cookbook-aperture
Mark Klett, Tea Break at Teapot Rock, 1997
05-the-photographers-cookbook-aperture
Ralph Steiner, Ham and Eggs, advertisement for the Delineator, 1929

You can buy The Photographer’s Cookbook HERE.