Three Recipes

Three poultry recipes were transformed into scores of verbs, distilled from specific recipes. Each text is accompanied by a specific paper frill hat.

Coupez le cou, words distilled from the recipe Fricassée de poulet from Le Livre de Cuisine by Jules Gouffé.

Dipotong potong, words distilled from the recipe Sate ayam from Mustikarasa, Buku masakan Indonesia.

As the cook puts hand to bird, words distilled from the recipe Poulet Albufera from Mastering the Art of French Cooking by Julia Child.