“Ceci n’est pas un livre de cuisine.”

From Paris to New York, Bali to Belgium, 15 renown chefs and mixologists were asked to create bespoke recipes inspired by the emotion of love. Believing that desire is no longer a single ingredient in today’s experience-driven world, the “L.O.V.E FOODBOOK” offers a multi-level exploration of the relationship between food and emotion by presenting a collection of desire-based recipes from all genres of cuisine that defy the experience of traditional cookbooks.

Including a spectrum of avant-garde molecular gastronomists to classic French chefs, this 240-page volume is a collection of 42 unique recipes that spans the full spectrum of culinary expression. Through a combination of evocative photographs, personal and historical texts, the book is divided into Sweet, Savory and Cocktail categories. Each section is prefaced by an ingredient list describing the history and emotion behind the classical foods.

Accompanying the dishes are texts revealing each chef’s inspiration behind their creation, as well as stunning illustrations of their process. To translate the passion that goes into making a dish the contributors were asked to create abstract tableaus of the ingredients and techniques of each recipe. The result is a collection of evocative, process-based photographs that serve as support to the luscious food photos.

The L.O.V.E FOODBOOK is co-authored in French between Emilie Baltz and Carole-Anne Boisseau, photography and design by Emilie Baltz.

It is the recipient of Best First Cookbook at the Prix Gourmand 2013, held in the Louvre, Paris.

Flip through selected pages here.

Official website here.

Available for purchase here.










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