Photo by David Needleman
That sense of a spare, focused craft, achieved as a result of constant practice is reflected in his food. Lunch is invariably sardines on a roll. He doesn’t enumerate further but this lunch is clearly a descendent of a 1977 recipe where he would take a small loaf of Italian bread, slice it in half lengthwise and arrange the sardines on the bottom half. He would then spread four steamed broccoli flowerets over the fish and sprinkle both with olive oil and lemon juice before adding salt and pepper to taste. He claimed that this sandwich was his singular invention.
Gourmet Live guest columnist Adam Harrison Levy explores artist Alex Katz’s simplistic approach to food in the first in a series of profiles paying homage to The Museum of Modern Art’s 1977 Artists’ Cookbook.
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