Synopsis
This is a unique cookbook/art book that explores life in the artists' cafe, with traditional recipes ranging from the hearty to the refined. With the use of letters, engravings, postcards, and a selection of Van Gogh's paintings, Fred Leeman, former chief curator of the Van Gogh Museum in Amsterdam, helps to transport the reader back to the turn of the century, when cafes, their food and atmosphere, were integral parts of artists lives. Recipes are by Alexandra Leaf, one of America's foremost culinary historians.
"synopsis" may belong to another edition of this title.
From the Back Cover
At the Auberge Ravoux, in a tiny artists' village twenty miles from Paris, Vincent Van Gogh experienced a burst of creativity, producing some seventy works in an astounding seventy days. The auberge, his last home, operates today as the Maison de Van Gogh, and little has changed in the intervening century: visitors are still treated to the comforting, delicious cuisine that he would have enjoyed in 1890.Van Gogh's Table is an intimate view into this world, as revealing as sharingpoulet and pommes sautées with the artist himself: fifty recipes; a richly detailed history of this period of the artist's life; a fascinating examination of the central role of the café in French culture; and carefully selected engravings, postcards, letters, and paintings, all woven together into a singular perspective on a man and a place, during a remarkable moment in history.
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table: At the Auberge Ravoux
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Van Gogh's Table : At the Auberge Ravoux
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