The Contemporary Arts Center’s Cuisine, Art, Cocktails: Celebrating Contemporary Cincinnati is less a cookbook and more an exercise in classy food porn. The coffee table tome, which benefits CAC’s education fund, pairs contemporary artists with more than two dozen chefs, sommeliers, and mixologists. The gist is that the work of each artist— Mark Mothersbaugh, Do Ho Suh, and Charley Harper are all included—is the inspiration for each dish. “Our arts scene has been going strong for decades,” says CAC director Raphaela Platow. “But highlighting the mutual influence and inspiration could not have happened without the culinary scene being where it is right now.” Consider yourselves warned: these aren’t Sunday dinner recipes but rather an extensive exercise in esoteric edibles. Chefs including Jeremy Lieb, Julie Francis, and Stephen Williams use nonpareil ingredients such as fiddlehead ferns, Périgord truffles, and squid-ink fromage blanc to match wits with avant-garde visual artists. Don’t flip through on an empty stomach.