Solche Sensationen / Such Sensations: Food & Philosophical Reflections of Chef Hubert Seifert. Louisa Bertch Green.
Solche Sensationen / Such Sensations: Food & Philosophical Reflections of Chef Hubert Seifert.
Solche Sensationen / Such Sensations: Food & Philosophical Reflections of Chef Hubert Seifert.
Solche Sensationen / Such Sensations: Food & Philosophical Reflections of Chef Hubert Seifert.
Solche Sensationen / Such Sensations: Food & Philosophical Reflections of Chef Hubert Seifert.
Solche Sensationen / Such Sensations: Food & Philosophical Reflections of Chef Hubert Seifert.
(Logan Elm Press)

Solche Sensationen / Such Sensations: Food & Philosophical Reflections of Chef Hubert Seifert.

Rice, Anthony H. (illus.)

Columbus, OH: Logan Elm Press, 2010. Folio. (151)pp. One of twenty-six copies, signed by the contributors below the colophon. Each of the twelve chapters begins with a drypoint monoprint menu, drawn and painted by Anthony H. Rice, with calligraphy by Andy Barkus, followed by a six-line initial by Ann Alaïa Woods. Imagined as a confluence of Edmund Spenser's The Shepheardes Calender and Robert Rey's Onze Menus de Paul Gaugin, the book presents a life surrounded by food with food. Chef Hubert Seifert's adventurous culinary life is presented in twelve meals, each recreated to mark a particular milestone and introduced by text transcribed from hours of conversations with Seifert. From a Christmas dinner for his family in Germany, to Palma, Mallorca (where Seifert served as executive chef to King Juan Carlos of Spain) and Ohio, this narrative cookbook provides insightful, conversational recipes for the serious amateur. A true celebration of the art of cooking, as well as its ability to transcend time and place. Bound in black paper wrappers with a calligraphed paper label onlaid to upper cover. Housed in a dropback box with an original plate affixed to the lid from the printing of the menu for chapter four, "A Fourth-of-July Celebration in Sunbury, Ohio." Fine. Item #30671

Price: $3,500.00

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