{"id":97640,"date":"2016-05-03T12:29:06","date_gmt":"2016-05-03T16:29:06","guid":{"rendered":"https:\/\/www.theparisreview.org\/blog\/?p=97640"},"modified":"2016-05-06T17:12:38","modified_gmt":"2016-05-06T21:12:38","slug":"a-taste-of-the-photographers-cookbook","status":"publish","type":"post","link":"https:\/\/www.theparisreview.org\/blog\/2016\/05\/03\/a-taste-of-the-photographers-cookbook\/","title":{"rendered":"A Taste of The Photographer\u2019s Cookbook<\/i>"},"content":{"rendered":"
\"\"<\/a>

Stephen Shore, New York City, New York<\/i>, September\u2013October 1972. \u00a9 Stephen Shore, Courtesy of the artist and 303 Gallery, New York.<\/p><\/div>\n

Our dual subscription deal<\/a> with <\/em>Lucky Peach technically ended last week, but we\u2019re extending it<\/a> because we\u2019ve still got\u00a0food and drink on the mind\u2014especially after flipping through\u00a0<\/em>The Photographer\u2019s Cookbook<\/a>, out next month from Aperture and the George Eastman Museum<\/em>. Commissioned by\u00a0the\u00a0latter in the late seventies, the book\u00a0showcases recipes and pictures\u00a0from\u00a0the era\u2019s leading photographers; it was never published before now. Below are five of our favorite photo\/recipe combos, including\u00a0Stephen Shore\u2019s Key lime pie supreme, Imogen Cunningham\u2019s borscht, and a classic down-South dish from the master of seventies color photography himself: William Eggleston\u2019s cheese-grits casserole<\/em>. \u2014Caitlin Love<\/em><\/p>\n

\"\"<\/a>

William Eggleston, Untitled<\/i>, 1976.\u00a0From the series \u201cElection Eve.\u201d \u00a9 Eggleston Artistic Trust, Courtesy Cheim & Read, New York.<\/p><\/div>\n

William Eggleston\u2019s Cheese Grits Casserole <\/strong><\/p>\n

1 cup grits\u2028
1 teaspoon salt\u2028
4 cups water
\u20281 stick butter
1\/2 pound velveeta cheese
3 eggs, slightly beaten\u2028
1\/3 cup milk<\/p>\n

Cook as usual grits in salted water until done. Then add butter, cheese, eggs, and milk. Stir until melted smooth. Place in quart casserole, and bake for 1 hour at 350 degrees. Serves 6\u20138.<\/p>\n

 <\/p>\n

\"\"<\/a>

Imogen Cunningham, My Kitchen Sink<\/i>, 1947. \u00a9 Imogen Cunningham Trust.<\/p><\/div>\n

Imogen Cunningham\u2019s Borscht <\/strong><\/p>\n

For one thing I do not consider Alice B. Toklas a GREAT cook. Very likely her cooking\u00a0contributed to the death of Gertrude and herself. Besides her beef stew cooked in burgundy, I can think only of her beautiful soups beginning with gazpacho from everywhere. I do not know how to put it, but exotic eatery is very interesting to me. I think we are all TOO addicted to salt and that we can get enough in vegetables that offer it. We do not know the flavor of anything because we doctor it too much. While I am on soups, I should tell you what I do for borscht. I make a good soup of beef and meat and bones; put some fresh beets in, and when I am ready to serve it, I make it half mine and half Manischewitz (commercial bottle of borscht). I prefer it cold with sour cream.<\/p>\n

 <\/p>\n

\"\"<\/a>

Neal Slavin, Frankfurters in Full Dress<\/i>, 1978. \u00a9 Neal Slavin.<\/p><\/div>\n

Neal Slavin: Nylen\u2019s Frankfurters in Full Dress <\/strong><\/p>\n

My most delightful and favorite \u201ctidbit gastronomique<\/em>\u201d is called the \u201cNylen Full-Dress Frank.\u201d It\u2019s named after a professional colleague, Judy Nylen, who not by chance is also its creator …<\/p>\n

The frankfurter need not be left naked! It can be formalized, decked out, and ethnicized for a sumptuous midnight snack or fun party fare. Condiments, garnishes, and accents can take on any theme. Those described below are \u201cregional costumes\u201d to be grouped buffet style for a party so guests can create their own masterpieces.<\/p>\n

Basics: For a party of 24<\/p>\n

48 Frankfurters 48 Buns<\/p>\n

Bring 6 quarts of water to a boil in one or more large pots. Remove pots from heat, and put in frankfurters. Cover and let stand 7 minutes. Frankfurters can be served right from the pot, or kept warm on a hot tray set on low. They will last several hours in warm water.<\/p>\n

Buns can be warmed in an electric bun warmer or an improvised version created by placing a basket in an electric frying pan or wok, wrapping buns in a large napkin and covering.<\/p>\n

DRESSINGS:<\/p>\n

New Yorker<\/span><\/p>\n

2 cups sauerkraut<\/p>\n

\u2028Heat sauerkraut through and keep warm on hot tray; smother frankfurter.<\/p>\n

German<\/span><\/p>\n

1 cup applesauce
\u20281 cup crab apples, sliced<\/p>\n

Spoon applesauce over frankfurter, and garnish with crab apples.<\/p>\n

Californian<\/span><\/p>\n

1 pint cherry tomatoes, sliced\u2028
1 head of curly Spanish lettuce
1\/2 cup Thousand Island dressing<\/p>\n

Place lettuce under frankfurter which has been sliced lengthwise; stuff with tomato slices down the center and top with dressing.<\/p>\n

Southern<\/span><\/p>\n

2 cups frozen macaroni and cheese, baked according to package
1\/2 pound bacon, cut in half and fried lightly crisp
\u20281 cup cheddar cheese<\/p>\n

Spoon macaroni onto bun, put in frankfurter, cover with a little more macaroni, top with bacon and grated cheese, and melt in toaster oven.<\/p>\n

Mexican<\/span><\/p>\n

4 frying peppers, in rings\u2028
2 cups chili, without beans
1 cup onion, finely chopped<\/p>\n

Heat chili through, and keep warm on hot tray. String peppers, 3 or 4, on to frankfurter, top with chili and onions.<\/p>\n

Chinese<\/span><\/p>\n

1\/2 cup water chestnuts, sliced
1 cup canned sliced peaches
1\/2 cup bamboo shoots, sliced
1\/2 cup sweet and sour sauce<\/p>\n

Cut frankfurter in short, diagonal slits, and stuff these with water chestnuts. Top with peaches, bamboo shoots, and sauce.<\/p>\n

Middle Eastern<\/span><\/p>\n

1 cup kumquats, peeled and quartered
1 large red onion, sliced in rings
\u20281\/2 cup mayonnaise<\/p>\n

Slice frankfurter lengthwise and stuff with 3 or 4 kumquat quarters, alternating with red onion. Surround with mayonnaise.<\/p>\n

Irish<\/span><\/p>\n

2 cups pickle relish\u2014Emerald style
1 small bunch watercress<\/p>\n

Smother frankfurter in relish, and garnish with watercress \u201cclovers.\u201d<\/p>\n

New Englander<\/span><\/p>\n

2 cups baked beans
\u20281 bunch curly parsley<\/p>\n

Heat beans through, and keep warm on hot tray; spoon over frankfurter, and garnish with parsley.<\/p>\n

Polynesian<\/span><\/p>\n

1 cup pineapple rings, halved\u2028
1\/2 cantaloupe, cubed
\u20281\/2 cup Major Grey\u2019s Chutney (may substitute any mango chutney)<\/p>\n

Place pineapple rings over frankfurter, garnish with cantaloupe, and top with chutney.<\/p>\n

All American<\/span><\/p>\n

1 cup brown mustard (or any favorite)
1\/4 cup snipped chives<\/p>\n

Smother frankfurter in traditional manner.<\/p>\n

Italian<\/span><\/p>\n

1 cup pizza sauce
\u20281 cup grated mozzarella cheese\u2028
1 red bell pepper, in thin strips
\u20281 green pepper, sliced in thin strips
12 fresh mushrooms, sliced<\/p>\n

Keep pizza sauce warm on hot tray. Spoon over bun, put in frankfurter, and top with grated cheese, pepper strips, and mushrooms. Put frankfurter in toaster oven to melt cheese.<\/p>\n

 <\/p>\n

\"\"<\/a>

Stephen Shore, New York City, New York<\/i>, September\u2013October 1972. \u00a9 Stephen Shore, Courtesy of the artist and 303 Gallery, New York.<\/p><\/div>\n

Stephen Shore\u2019s Key Lime Pie Supreme <\/strong><\/p>\n

Crust:<\/p>\n

Make graham cracker crust following instructions on box, but increasing all the quantities 50 percent. Be sure to use brown sugar.<\/p>\n

Filling:<\/p>\n

1 cup sugar
\u20281\/4 cup flour
\u20283 tablespoons corn starch
\u20281\/4 teaspoon sal
t\u20282 cups water\u2028
3 egg yolks\u2028
1 tablespoon butter\u2028
Juice of 2 large limes (approximately 1\/3 to 1\/2 cup)
Grated rind of 2 limes
\u2028One container of heavy whipping cream<\/p>\n

1) Combine sugar, flour, cornstarch, and salt in a saucepan, and stir in water gradually. Cook on medium heat until thickened. Add the beaten egg yolks gradually and return to a low heat and cook for 2 minutes stirring constantly.<\/p>\n

2) Stir in the butter, lime juice, and rind and allow them to cool slightly. Pour into the baked pastry shell and cool.<\/p>\n

Topping:\u2028 Make whipped cream with 1 container of heavy whipping cream and sweeten with sugar.<\/p>\n

 <\/p>\n

\"The<\/a><\/p>\n

Caitlin Love is\u00a0an associate editor of\u00a0<\/em>The Paris Review.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Our dual subscription deal with Lucky Peach technically ended last week, but we\u2019re extending it because we\u2019ve still got\u00a0food and drink on the mind\u2014especially after flipping through\u00a0The Photographer\u2019s Cookbook, out next month from Aperture and the George Eastman Museum. Commissioned by\u00a0the\u00a0latter in the late seventies, the book\u00a0showcases recipes and pictures\u00a0from\u00a0the era\u2019s leading photographers; it was […]<\/p>\n","protected":false},"author":973,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5027],"tags":[16328,9090,22174,22175,22171,22172,100,22170,22173,22169,1333],"class_list":["post-97640","post","type-post","status-publish","format-standard","hentry","category-on-food","tag-aperture","tag-black-and-white","tag-color-photography","tag-food-photography","tag-imogen-cunningham","tag-neal-slavin","tag-photography","tag-ralph-steiner","tag-seventies-photography","tag-stephen-shore","tag-william-eggleston"],"acf":[],"yoast_head":"\nJust a Taste: The Photographer\u2019s Cookbook<\/title>\n<meta name=\"description\" content=\"Photographs and recipes from The Photographer\u2019s Cookbook, featuring 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