When Salvador Dalí was six years old, he wanted to be a cook, and at sixty-eight his ambition materialized in the form of Les Dîners de Gala, originally published in 1973. The book features twelve chapters containing 136 recipes from celebrated Paris restaurants like La Tour d'Argent and Maxim's, each illustrated in surrealist fashion by Dalí himself. Part artwork, part practical cookbook, it delivers recipes for dishes like Frog Pasties and Thousand Year Old Eggs alongside the artist's hallucinatory visual interpretations. This is culinary instruction filtered through one of the twentieth century's most eccentric minds, proving that dinner can be both nourishment and spectacle.