A Mies van der Roe Dip, an Odile Decquiri cocktail and Florence Knoll Rolls are among the recipes in a tongue-in-cheek cookbook by New York artist Esther Choi.
Choi's Le Corbuffet book, which takes its name from 20th-century architect Le Corbusier, includes 60 dishes and drinks influenced by well-known architects, designers and artists.
Le Corbuffet cookbook includes recipes for well-known architects and designers, like the Rem Brûlée
Alongside the recipes dedicated to architects Mies van der Rohe and Odile Decq, and designer Florence Knoll, are baked goods named after Denise Scott Brown, a crème brûlée dedicated to Rem Koolhaas, and Korean side dishes for Shigeru Ban.
Each recipe is accompanied by text that describes the featured artist or designer and an explanation about the inspiration behind the ingredients. Choi describes them as "edible structures". Postmodern architect Denise Scott Brown is the eponym for these brownies
The László Macaroni-Nagy imagines Bauhaus professor László Moholy-Nagy, hungrily tucking into a macaroni cheese.
The Bannani Albers-Babka meanwhile is a sweet Jewish loaf with a twisted form intended to be reminiscent of the weaving found in Bauhaus designer and artist Anni Albers' textiles.
Other highlights include the Frida Kale-o Salad, Mario Bota Carota and Lina Bo Bacardi cocktails.
The simplicity of the Florence Knoll Rolls are said to be based on "modernist ideals"
The book is designed by graphic design agency Stud...