Another one from the home of Sir Colin Davis's kebab recipe, Adrian Ball's 1971 Food of Love: The Favourite Feasts of World's Music-Makers.
The recipes contributed by the long list of musicians vary so much in style and detail that I can only think they were included pretty much as written, with minimal editing.
Claudio Arrau, at the time possibly the greatest living pianist, offers an extravagantly concocted Lobster Bisque.
At the other end of the scale, a joint contribution from Benjamin Britten and Peter Pears combines the unforgotten proscriptions of rationing with the Englishman's enduring fondness for nursery food. In other words, how English food earned its bad name.
Here is their starter, Miss Hudson's Soup:
"Take the bone of a good English sirloin (or any bones or chicken carcase) a great deal of onions, celery and carrots, varying in emphasis according to preference of taste. (We like a lot of carrots.) Cover with water in a deep pot, and simmer for three hours. Cool, remove fat, strain and season."
They follow with Soles Red House (fried breaded soles) and Dark Treacle Jelly, and accompany with "the Wine Society's Chablis".
Like many of the book's contributors, when asked to suggest music for the meal, they responded "none of course".
All the better to savour those carrots.