New York: Garret Publications; Finnish Cultural Institute, 2019.
Exposed structure binding, in limp boards ( x cm.), 223,  pages. Illustrated with color photographs throughout. FIRST EDITION. A hybrid cookbook and art project. "After years of making food together in gallery settings an art institutions around the world, ‘bastard brothers’ Rirkit Tiravanija and Antto Melasniemi release their first collaborative cookbook. The Bastard Cookbook… brings together new texts from scholars and journalists in food studies, interviews with chefs and fifty or so odd recipes. The dishes and ingredients are illustrated by photographer Janne Tuunanen as he follows the bastards on their culinary adventure from a fish sauce farm in Thailand to the Archipelago of Finland." The book "comprises a collection of texts, exhortations, culinary scenarios, and ingredients and preparations, and is intended to liberate the modern gourmand from essentialism. The authors offer what one could refer to as an adulterated fare to its purist counterpart, with over fifty preposterous recipes. Through a collaborative exploration into the realms of food and cosmopolitanism, the cookbook proposes that the key to appreciating the idiosyncrasies of an unfamiliar culture is perhaps through a hybridised form" (publisher's promotional text). A few fly spots to top edge of text block, otherwise fine. In publisher's black- and blind-titled gold stiff boards. [OCLC records fourteen copies, just five in the US].