A Painter's Kitchen-Revised Edition: Recipes from the Kitchen of Georgia O'Keeffe

Georgia was a trailblazer for women .. kept her own name in marriage..kept her own bank account.. cutting edge artist.. and she was ahead of her time with food. I've given this book as a gift to people I know who not only love her art but grow their own vegetables and strive to eat healthy.

Long a fan of Georgia O'Keeffe, I knew that I had to read this book. It offers an entirely different side to the artist, and a glimpse into her private life in later years. She was evidently quite as demanding and meticulous about her gardening as she was her painting. The recipes are quite simple, mostly made from ingredients grown in her own garden or in the local area. I made the recipe for red chile enchilada sauce using red chiles from my garden. Not restaurant quality, perhaps, but still, simple and quite tasty. I'll try the green chile recipe next. In recent economic times, more and more people are planting vegetable gardens to help save money and return to a simpler life style. They might find some ideas in this book as to how to cook those vegetables - or maybe obtain some ideas on what vegetables to plant in the first place. Again, these are very simple recipes. If you want to create elaborate, show-stopping meals, then this book (so far as recipes go) is probably not what you are looking for. Includes several black and white photographs of the artist in her home in Abiquiu, as well as several color photos showcasing some of the recipes.

As others here have said, this is a very easy to follow cookbook and with a renewed focus of late on healthy eating, eating locally, and simplicity, this would make a great addition to anyone's kitchen. It's also a terrific primer for those interested in Southwestern cuisine, particularly New Mexican food. I looked for a good recipe for green chile sauce for a long time and now rely on this book for that as well as for enchiladas and others.

As a fan of Ms. O'Keeffe's since the seventies and even more so once the late Ansel Adams befriended our young son in the eighties, I wanted this cook book because I loved the simplicity of her art work and wanted to see if this carried over into her food choices. Am not disappointed. Yes, many of the recipes are simple and direct like corn on the bob or kale. But the recipes for Fried Flowers (locust blossoms), Curried Chicken, Biscochitos, and Zabaglione are wonderful. Even wonder if she ever had squash blooms tempura style. The book is a fun read as well, since the Introduction allows us to learn why she liked certain foods, disliked eating out, what she grew in her large vegetable gardens and how her kitchens were laid out and what they had in them.

This exciting cookbook presents a sampling of the artist's Georgia O'Keefe's favorites dishes. The author worked for Ms. O'Keefe for several years. The recipes are not complicated. I have made several of the dishes and all have been delicious! I highly recommend this book! Doug Moring

Through anecdotes, personal recollections of conversations, black-and-white photographs of Georgia O'Keeffe, full-colored shots of the simple, but elegant food displays, and the unpretentious, sometimes austere recipes of Miss O'Keeffe's favorite foods, one gets a very personal, warm feeling about this celebrated artist. Southwest International Wine & Food Revie