February 2017 // Royal Academy of Arts London, RA Magazin, Article
Artists’ Recipes: Contemporary Artists and their Favourite Recipes
One of Britain’s best-read art magazines. Published four times a year for Friends of the Royal Academy.
The chief attraction of this book lies in enjoying how each artist has presented their chosen recipe and in musing on their selection. Was it nostalgia for childhood treats or an opportunity to show off their culinary prowess? The book caters for all abilities, from Sarah Oppenheim’s boiled egg to Bob and Roberta Smith RA’s roast pheasant, to be made according to his father’s recipe.
Find the article her: www.royalacademy.org.uk/article/