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SIGMUND FREUD (1855–1939)
Sigmund Freud was an Austrian neurologist, founder of psychoanalysis, and the author of a long-suppressed cookbook.                                                                                                                                                   
Sigmund Freud wearing a cook hat
FREUD’S OWN COOKBOOK
Edited by JAMES HILLMAN and CHARLES BOER
With illustrations by JEFF FISHER
Second, revised edition
Paperback original, 206 pages, $22
ISBN: 978-0-88214-165-7
Kindle/Apple Books, $9.99
978-0-88214-166-4

Eat your way to sanity the Freudian way, with recipes from Sigmund Freud's long-suppressed private cookbook. Here is the definitive work Freud would have given us had he not been distracted by his patients, anxieties, and professional articles. As the master himself writes, “Enough has been recorded of what we said; yet not one word of what we ate.” These are the authentic dishes that not only delighted those pioneers of the pleasure principle but nourished them as well.
    With these recipes come Freud’s intimate revelations about his colleagues and patients, their gastronomical peculiarities—and some of his own—and previously unpublished reflections on his theories, including “Civilization and Its Indigestion,” “The Interpretation of Creams,” “Moses and Matzoballism,” and “Luncheon Interruptus.” The truth comes out about Jung’s fainting spells and Freud’s lifelong dislike of chicken.
   Replete with source notes, editors’ comments, index, tips on technique, and delightful illustrations of the Vienna circle at the table, Freud’s Own Cookbook is essential for those who only know oral eroticism as a theory. Now everyone can try it, as Freud did, in the privacy of the kitchen.
 
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I didn't know he could cook. In fact, I didn't know men could cook.
   — Alma Mahler
A lovely book, a work of genius. I’m sending him some peaches.
    — Nellie Melba