This is a very handsomely produced facsimile of Dali’s provocative cookbook, first released in 1973 and named for his wife. Copies of the original edition with its gold-leaf dust jacket, often sell for hundreds or thousands of dollars. The culinary arts were an area which the acclaimed surrealist asserted he wanted to master as early as the age of six. He was sixty-eight when this book at last appeared, full of his own art, some of it created specifically for the volume. As a master of inverting form and expectation, Dali succeeds best in the realms of visual experimentation and in almost dizzying self-encomiums. The recipes may seem largely beside the point, but many were drawn from leading restaurants of the day, including La Tour d’Argent and Maxims.