Art history and recipes by the world's greatest artists
The Artist's Palate

Cooking with the World's Great Artists
by Frank Fedele

"The book is delectable!!"
Sculptor; Louise Bourgeois


The Artist’s Palate
Cooking with the World’s Great Artists

By Frank Fedele
Foreword by Mario Batali

From Michelangelo’s grocery list to Andy Warhol’s Thanksgiving dinner table, The Artist’s Palate (October 2003; $30; hardcover) offers an unprecedented collection of personal recipes from some of the world’s greatest artists. Bringing together the best and brightest of the art and culinary worlds, this gorgeous coffee table book features more then 120 recipes from 89 artists, fifteen recipes of which – and in some cases entire menus- have been re-created and adapted by today’s leading chefs, including Mario Batali, Ming Tsai, Mary Ann Esposito, Andre Soltner , David Bouley and Jean-Georges Vongerichten. The result is a delicious tapestry of dishes as diverse as the artists themselves.

Feast on breakfast treats such as Edgar Degas Brioche with Marmalade or Eggs Picabia; Joan Miro’s La Calcotada (grilled spring onions); entrees such as Toulouse-Lautrec’s Lobster l’Americaine or Sandro Chia’s Vegetable Lasagna; and Mark Rothko’s Apple Pie or Mary Cassatt’s Chocolate Caramels. The Artist’s Palate is brimming with lively anecdotes and little-known facts about the artists from those who knew them best—friends, family, art dealers, curators and biographers. More than 150 photographs—which include artwork, candid snapshots, memorabilia and personal documents, create intimate portraits of the lives, work, personalities, and eating habits of history’s most celebrated artists.

From Leonardo’s La Minestra to Man Ray and Duchamp’s love of wine, chess and Potlagel (Romanian Eggplant), to Al Hirshfeld’s party favorite, Caviar with Rice Crackers, The Artist’s Palate, is a tantalizing treat for art lovers, casual cooks and gourmands alike.

Frank Fedele has worked with international artists for over 35 years—including such luminaries as Salvador Dali, Chaim Gross, Louise Bourgeois, Larry Rivers and Christo. From 1981 to 1994 he was owner of Frank Fedele Fine Arts on New York City’s 57th Street “Gallery Row” and moved to St. Maarten in 1989. In 1994 he returned to New York as a private art consultant available to select galleries and clients.

Renowned American chef Mario Batali began his career as apprentice to London’s legendary Marco Pierre White, followed by three years of cooking and learning in northern Italy. Upon returning to the U.S. in 1993, Batali opened his first acclaimed New York restarant P’o. He now divides his time between four Italian hotspots, Lupa, a Roman-style trattoria; Esca, which focuses on fresh seafood; and Babbo Ristorante e Enoteca, an upscale dining room, which received three stars in The New York Times, and was awarded “Best New Restaurant of 1998” by the James Beard Foundation. Otto Enoteca Pizzeria, his newest restaurant, opened in January 2003.

Batali hosts Molto Mario and Mario Eats Italy on Food Network and is the author of several bestselling cookbooks. He most recently won the James Beard Award for Best New York Chef in 2002.


What's New
September 15, 2005
The Art Institute of Chicago. A slide show presentation
and book signing
click here


Norman Rockwell and Grandma Moses
Grandma Moses and Norman Rockwell cut a cake For her 88th birthday party, Originally printed in McCall’s, October 1949. Courtesy Grandma Moses Properties Co., New York, and the Norman Rockwell Museum .


May Ray eating
Man Ray eating spaghetti, c. 1960, Courtesy Man Ray Trust

Pablo Picasso
Pablo Picasso feeding his son Claude, Provence- Alpes-Cote d’Azur, France, 1951

    The Artist's Palate
    Cooking with the World's Great Artists
    by Frank Fedele

    Foreword by Mario Batali

  • Hardcover: 192 pages ; Dimensions (in inches): 0.77 x 11.19 x 8.90
  • Publisher: DK Publishing; 1st edition (September 2003)
  • ISBN: 0789477688

Copyright 2005 Frank Fedele, All Rights Reserved


Recipes of the world's greatest artists


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