Synopses & Reviews
“A book of character, fine food and tasty human observation."
—The New Yorker
Featuring the recipes and memories of Alice B. Toklas—a prominent American expat who lived in France and was Gertrude Steins lover—The Alice B. Toklas Cook Book is a precursor to the classic works of famed French chefs Julia Child and M.F.K. Fisher , and stands alongside Steins The Autobiography of Alice B. Toklas as a celebration of the fascinating life and times of the woman James Beard called, “one of the really great cooks of all time.”
Review
“A book of character, fine food, and tasty human observation.” The New Yorker
Review
“It will be the fiercest Francophobe who can read Alices recipes and not hanker for a taste, the dullest cook who will not want to get to the kitchen and try them out.” Time
Review
“Alice was one of the really great cooks of all time.... The secret of her talent was great pains and a remarkable palate.” James Beard
Review
“A cookbook that is delightful by way of its fine food has been made doubly pleasurable by the addition of shrewd worldly comment, by reminiscences, personalities, anecdotes, by the strong characters of the Misses Stein and Toklas.” New York Herald Tribune
Synopsis
Long before Julia Child discovered French cooking, Alice B. Toklas was sampling local dishes, collecting recipes, and cooking for the writers, artists, and expats who lived in Paris between the wars. Hemingway, Fitzgerald, Wilder, Matisse, and Picasso shared meals at the home she kept with Gertrude Stein, who famously memorialized her in
The Autobiography of Alice B. Toklas.
The Alice B. Toklas Cook Book, however, is her true memoir: a collection of traditional French recipes that predates Child's Mastering the Art of French Cooking. Toklas supplies familiar recipes such as coq au vin, bouillabaisse, and boeuf bourguignon, along with what is perhaps the earliest instructions for haschich fudge (“which anyone could whip up on a rainy day"), and she entertains with fascinating memories of Paris—Toklas' home for most of her life—and of rural France, Spain, and America.
Synopsis
"A book of character, fine food and tasty human observation."
--
The New Yorker
Featuring the recipes and memories of Alice B. Toklas--a prominent American expat who lived in France and was Gertrude Stein's lover--The Alice B. Toklas Cook Book is a precursor to the classic works of famed French chefs Julia Child and M.F.K. Fisher, and stands alongside Stein's The Autobiography of Alice B. Toklas as a celebration of the fascinating life and times of the woman James Beard called, "one of the really great cooks of all time."
Synopsis
"A book of character, fine food and tasty human observation." --The New Yorker
Long before Julia Child discovered French cooking, Alice B. Toklas was sampling local dishes, collecting recipes, and cooking for the writers, artists, and expats who lived in Paris between the wars. Hemingway, Fitzgerald, Wilder, Matisse, and Picasso shared meals at the home she kept with Gertrude Stein, who famously memorialized her in The Autobiography of Alice B. Toklas.
The Alice B. Toklas Cook Book, however, is her true memoir: a collection of traditional French recipes that predates Child's Mastering the Art of French Cooking. Toklas supplies familiar recipes such as coq au vin, bouillabaisse, and boeuf bourguignon, along with what is perhaps the earliest instructions for haschich fudge ("which anyone could whip up on a rainy day"), and she entertains with fascinating memories of Paris--Toklas' home for most of her life--and of rural France, Spain, and America.
About the Author
Alice B. Toklas was Gertrude Stein's "secretary-companion." For many years they lived together in France, Toklas cooking while Stein was writing. She is memorialized in Stein's most famous book, The Autobiography of Alice B. Toklas.