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Newswire: Melt some clocks and some cheese with Salvador Dalí’s cookbook

One might imagine that a cookbook bearing the name of Salvador Dalí would be filled with appetizing dishes like “Shattered Lightbulb In Béarnaise Sauce” and “Crème De Soldier’s Headbone.” But that would probably be too obvious for him, and any crazy meals that we could think up would likely be deemed tediously weird by the surrealist icon. Instead, when Dalí created Les Diners De Gala some four decades ago, he did it on the level.
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