The Photographer's Cookbook

Today's Famous Food Friday over at Lucindaville, is the old, but new The Photographer's Cookbook.  Old because the book's inception took place in 1977 when a bored worker at the George Eastman Museum, Deborah Barsel, decided to ask photographers to contribute recipes.

Before completing the book, Barsel left and over thirty-five years later, Lisa Hostetler pulled a box labeled "Photo Cookbook" off a shelf and found a treasure trove.  After some judicious editing, The Photographer's Cookbook is now in the world.

We love "artist" cookbooks and they are one of the reasons Famous Food Fridays came about. Now photographer's have their own cookbook.  As with many a "famous" cookbook, the range of recipes can be daunting.

John Gossage sent a postcard from Conrad's Colonial Steak House & Cocktail Lounge stating, "I eat out."

 Ansel Adams, Still Life, San Francisco, 1932

Contrast that sentiment to Beaumont Newhall.  Newhall was not only the first director of the Eastman Museum, he also  wrote a cooking column for a newspaper in the Rochester suburbs.  The "Epicure Corner" ran for nearly 15 years in the 1950's and 60's.  His choucroute  garnie was featured at a luncheon for James Beard and is featured in the cookbook.

Beaumont Newhall, Edward Weston's Kitchen, 1940

Imogen Cunningham offers up an unusual recipe for borscht.  We would love to see an entire cookbook where all the recipes were "storyfied" like this one.

Imogen Cunningham, My Kitchen Sink, 1947

Imogen Cunningham's Borscht

For one thing I do not consider Alice B. Toklas a GREAT cook.  Very likely her cooking contributed to the death of Gertrude and herself. Besides her beef stew cooked in burgundy, I can think only of her beautiful soups beginning with gazpacho from everywhere. I do not know how to put it, but exotic eatery is very interesting to me. I think we are all TOO addicted to salt and that we can get enough in vegetables that offer it.  We do not know the flavor of anything because we doctor it too much.  While I am on soups, I should tell you what I do for borscht.  I make a good soup of beef and meat and bones; put some fresh beets in, and when I am ready to serve it, I make it half mine and half Manischewitz (commercial bottle of borscht). I prefer it cold with sour cream.

Filled with funky recipes and great photography, we are so glad that this box of recipes got pulled off the shelf.