At the Museum of Modern Art in New York last week, a major exhibit displayed the museum's Toulouse-Lautrec collection. I enjoyed the intimacy of the portraits, the sweeping lines of the sketches, and the beautiful way he captured the action in cafes and dance-halls. Much to my surprise, I discovered that Toulouse-Lautrec was a decicated cook, and published a collection of recipes:
Toulouse-Lautrec collaborated with a friend, Maurice Joyant, on this collection of his
favorite recipes, which reflect French cuisine of his era, obviously.