Cooking with Artists by Mina Stone

Cooking for Artists by Mina Stone
Cooking for Artists by Mina Stone
Cooking for Artists by Mina Stone
Cooking for Artists by Mina Stone
Cooking for Artists by Mina Stone
Cooking for Artists by Mina Stone
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Cooking with Artists by Mina Stone

40.00
“There is an art to feeding a crowd—something Mina Stone knows full well. For years, the Brooklyn-based personal chef has worked the stove at the dinners Gavin Brown throws at his West Village gallery, where artists like Rob Pruitt and Alex Katz have been known to line up for seconds of her short ribs with cinnamon and wine, and braised artichokes with lemon and dill. “It’s food that I love—simple, fresh, and often inspired by Greece,” says Stone, who began her career as a fashion designer and catered events for friends on the side. She gave up her day job when the artist Urs Fischer, for whom Stone makes a staff lunch for up to 20 people three days a week at his studio in Red Hook, suggested they do a book together under his publishing imprint, Kiito-San.” — W Magazine

Cooking for Artists includes 100 family-style recipes, inspired by Mina’s Greek heritage and her love of simple, fresh, seasonal food. Mina spends every summer in Greece on the island of Aegina cooking alongside her yiayia (Greek for grandmother). The beautiful close-up food photography was shot by Mina herself. The book is designed by the author Urs Fischer, and also includes original artworks by many of the artists that Mina has come to know and feed.

Greek Fried Eggs, p. 60

Yield: 1 serving.

This is the only recipe for fried eggs that you will ever need. The trick is to spoon hot oil from the pan over the yolk until the top turns white. This makes for a perfectly cooked egg — the yellow is still runny, but the edges of the white are crispy and browned. Armed with this technique, you can channel your inner Greek mama, frying up eggs for a quick and easy dinner.

  • 2 eggs
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  1. Coat your frying pan (nonstick is best) with a good amount of olive oil — enough so that when you tilt your pan, you can easily dip your spoon to collect the oil. Heat the oil over medium-high heat for a minute and crack the eggs into the pan.
  2. Allow the eggs to cook for a bit, until the whites are almost done and the edges are getting a little browned. Then tilt the pan and start spooning the hot oil over the yolks until just cooked on the top. Sprinkle with salt and freshly ground black pepper and serve.
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