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Sustaining Thought

Thirty Years of Cookery at the School for Advanced Research

Leslie Shipman with Rosemary Carstens

Delicious meals served in the School for Advanced Research’s famed Douglas W. Schwartz Seminar House fuel the critical and creative thinking that goes into many of our books. Now you have the chance to see what they will do for your thought processes – and your taste buds! We offer you the best dishes served to visiting scholars over the seasons of the academic year, beginning with the hearty tastes of autumn and ending with summer’s largesse. With this cookbook and a few fresh ingredients, our alumni can relive fond memories of their stay with us, and those who have long wondered what goes on behind our adobe walls can enjoy a taste of SAR’s riches.

2007. 218 pp., 108 black-and-white and 1 color illustrations, index, 10 x 7.5

Contributors: Rosemary Carstens, Leslie Shipman

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This volume is available through print on demand, shipped directly to you. Please fill out the following form to receive information about pricing.

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  1. SAR and the Art of Dining
  2. From the Seminar House Kitchen
  3. Altitude and Gratitude
  4. Autumn
  5. Winter
  6. Spring
  7. Summer
  8. Salsas, Sauces, Dressings, and Desserts
  9. The Banana in the Brandy Bottle

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