Photographs by Beaumont Newhall, Henri Cartier-Bresson
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A brilliant mix of art book and cookbook, "Beaumont's Kitchen" seduces you with its restrained beauty. Light years from the world of celebrity chefs and megawatt food gods, this book exposes us to the world of a man who was just as at home in the darkroom as he was the kitchen. Known as one of the father's of photographic history, Newhall took up writing a column called the Epicure's Corner for the Brighton-Pittsford Post in 1956. There, he would unravel the mysteries of the kitchen in his warm and instructional voice.
His articles are clipped and laid out into this book. As a collection, they give a historical sense of how much recipe-writing has changed in the last decades. Totally conversational, the recipes are part of the narrative -- no columns of ingredients and curt orders here. Instead, it's the voice of a friend guiding you through a recipe he might have picked up on a trip abroad or in his mother's kitchen.