Read This is a Scout column that details book selections by authorities, luminaries, institutions, and locals that share deep affections for the written word. This week, Natalie Craig of Emily Carr University Library channels her inner foodie with a gastronomic pick… 

Mary Ann Caws instinctively pairs artwork and written word to create a rich tribute to cooking and eating that’s worth savouring. In ‘The Modern Art Cookbook,’ she guides the reader through a full menu beginning with appetizers and ending in drinks and dessert. David Hockney’s recipe for strawberry cake sits comfortably beside a Wayne Thiebaud painting, while Vincent van Gogh’s monkfish and mussel stew perfectly compliments Marcel Broodthaer’s assemblage ‘Casserole and Closed Mussels.’ You’ll be planning your next meal before you finish the first chapter.