Highbrow and proud of it Sotheby's Café of London remains a sensational success with an eclectic mix of fine art collectors and dealers tourists and Bond Street fashionistas. Head chef Laura Greenfield presents 40 of her favorite recipes including banana tart tatin with vanilla ice cream; cumin and coriander marinated chicken; borscht with sour cream and dill; and Eton Mess with hazelnut crunch. Each recipe is illustrated in color with either food photography or an artwork sold by Sotheby's including works by Picasso Hokusai Miró Calder Seurat and Hockney. Written in the form of conversations between Sotheby's specialists and leading experts in their fields eight additional articles cover such diverse topics as the café culture of the Impressionists; 19th-century fashions for dining rooms and their impact on the decorative arts; the universal appeal of tea; and contemporary artists' use of food in their art.