If you happen to see an affordable copy of The Artists’ and Writers’ Cookbook in a bookstore—assuming there are any bookstores left—grab it. It looks like most online booksellers’ copies are going for between $100 and $200 this holiday season, but I found one for just $8.50 a couple years back, so there must be other affordable copies out there.

Published in 1961 by Contact Editions in Sausalito, the cookbook collects John Keats’ recipes for pike and duck, Isak Dinesen’s oysters au naturel (not much of a recipe, really), Marcel Duchamp’s steak tartare, Lillian Hellman’s shrimp creole, Edgard Varèse’s boeuf bourguignon, Pearl Buck’s spare ribs, Robert Graves’ yellow plum jelly, Paul Bowles’ recipe for majoun—the Moroccan cannabis candy that fueled The Sheltering Sky and Let It Come Down—and much else. I can’t say I’ve used the book much for cooking, mainly because the recipes are so heavy on meat. But even if, like me, you don’t plan to whip up a batch of Enid Foster’s brains in beer anytime soon, where else can you come across things like Man Ray’s “Menu for a Dadaist Day”? Here are three mouthwatering, kitchen-tested Dadaist favorites that will have your family clamoring for seconds.

Le Petit Dejeuner. Take a wooden panel of an inch or less thickness, 16 to 20 inches in size. Gather the brightly colored wooden blocks left by children on the floors of playrooms and paste or screw them on the panel.

Déjeuner. Take the olives and juice from one large jar of prepared green or black olives and throw them away. In the empty jar place several steel ball bearings. Fill the jar with machine oil to prevent rusting. With this delicacy serve a loaf of French bread, 30 inches in length, painted a pale blue.

Dîner. Gather wooden darning eggs, one per person. If the variety without handles cannot be found, remove the handles. Pierce lengthwise so that skewers can be inserted in each darning egg. Lay the skewered eggs in an oblong or oval pan and cover with transparent cellophane.

Mmm! Just like Mom used to make.