Synopses & Reviews
Ernest Hemingways insatiable appetite for life was evident in his writing and was rivaled only by his voracious appetite for good food and drink. The Hemingway Cookbook collects more than 125 recipes from Hemingways life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordons Gin or a cool Cuba Libre. The pages are enriched by family photos; dining passages from stories such as A Moveable Feast, The Old Man and the Sea, and A Farewell to Arms; his short stories; personal correspondence; and even a contribution from his last wife, Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic re-creation of the meals that so enriched Hemingways literature.
“Craig Boreths journey through the best of Papas eating and drinking in his real life as well as in his fiction is . . . masterful and lends the work a story-like quality, which is rarely found in a cookbook.” —John H. N. Hemingway, son of Ernest Hemingway
“Hemingway, of course, has always been larger than life, and these recipes, like his writing, exude that lustiness and vitality. We end up with dishes from the most mythical and romantic spots in the world: France, Italy, Spain, Africa, Key West, and Cuba. And to have a book spiked with his words and observations makes The Hemingway Cookbook a truly extraordinary package.” —Charlie Trotter
About the Author
Craig Boreth is the author of How to Iron Your Own Damn Shirt and How to Feel Manly in a Minivan and the owner of the Santa Monica Chocolate Company.