Beatifully ilustreted book with 80 recipes and menus created by Toulouse-Lautrec and his friend Maurice Joyant . It includes menus and notes for modern cooks.
During his life Toulouse-Lautrec enjoyed fine food as much as drink, and he threw frequent raucous, impromptu dinner parties for his wide circle of friends. This book is a selection of recipes he usually cooked for these gatherings.
According to one of them, the Symbolist poet Paul Leclercq, “He was a great gourmand… He loved to talk about cooking and knew of many rare recipes for making the most standard dishes… Cooking a leg of lamb for seven hours or preparing a lobster à l’Américaine held no secrets for him.” Indeed, his reputation as a confident and outlandish chef was so established that another friend, the artist Edouard Vuillard, painted a portrait of him standing in front of his oven.