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Cooked up

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astragal

Look out, Jamie and Delia - Will Alsop is rustling up some lobster thermidor with mango salsa. 'Not only do I adore the taste but I see within it forms that inform my buildings, ' he says. 'These forms change as you eat and gradually dispose of the pieces of flesh, revealing new cavities and voids.' Alsop is one of two-dozen contributors who share their favourite recipes in Food by Design (Booth-Clibborn Editions, £24.95). A nice piece of roasted sea bass for John Pawson on a plain white plate; mascarpone and marsala dessert for his former partner Claudio Silvestrin ('there's something almost sexual about it'); and 'ecstasy ice-cream' for Nigel Coates. Javier Mariscal shows an elastic grasp of geography with his 'really Mediterranean' dish of chicken with vegetables and Chinese noodles; Marks Barfield gives us the vinaigrette 'shown to us by a young French chef some 20 years ago which seems to do the trick'; while Future Systems has a lovely way with mushrooms ('We used to go to Nice every year for a short break. On our last day we would go to the Cours Saleya and buy chanterelles for supper.') But the best comes from Philippe Starck with his 'simple' dish, 'Three Eggs'. Simple, yes, you only have to boil them - but the sea urchin, truffles and caviar might be a trifle pricey. A photograph shows Starck with three eggs crammed in his eyes and mouth. Don't you just want to do that to Jamie?

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