The Alice B. Toklas Cookbook (Cook's Classic Library) [Paperback]

Alice B. Toklas (Author), M. F. K. Fisher (Foreword)

Book Description

Publication Date: June 1, 1998 | Series: Cook's Classic Library

Toklas's rich mixture of menus and memories of meals shared with such famous friends as Wilder, Picasso, and Hemingway, originally published in 1954.

Editorial Reviews

Amazon.com Review

First published in 1954, The Alice B. Toklas Cookbook is one of America's great works of recollection, culinary and otherwise. Toklas lived, cooked, and kept house in Paris and rural France with her companion, Gertrude Stein, from 1908 until Stein's death in 1947. During that time she cooked for and shared food with friends, including Pablo Picasso, Ernest Hemingway, and Thornton Wilder, accumulating recipes for the simple and haute bourgeois dishes compiled in the book. She also saw and remembered all, from life in the high bohemian circle she and Stein occupied; to France during two world wars; to the United States, visited in the '30s; to summers passed in a paradisiacal country retreat at Biligin in France. These and more Toklas depicts vividly and acerbically, all viewed through the prism of food and good eating.

Woven within chapters such as "Dishes for Artists," "Food in French Homes," and "The Vegetable Gardens at Biligin," the 300 recipes run the gamut from hors d'oeuvres and salads to breads, entrées, drinks, and sweets. Original (and sometimes whimsical) dishes like Stuffed Artichokes Stravinsky, Gigot de la Clinque, and Bavarian Cream Perfect Love appear among more traditional offerings, such as Boeuf Bourguignon, Chicken à l'Estargon, and Green Peas à la Goodwife. Many of the recipes (which are written in abbreviated-narrative style) will be attempted only by adventurous cooks with time (and, in some cases, money) to spare. The rest of us will enjoy reading the recipes, the droll reminiscences, and the fantasizing about a time when the dishes' creation could be relatively commonplace. The tour of this era and its food, by one of literature's great cook-writers, is obligatory reading. --Arthur Boehm

Review

"A book of character, fine food and tasty human observation."--Janet Flanner, The New Yorker

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Product Details

• Paperback: 304 pages
• Publisher: Lyons Press; 1st edition (June 1, 1998)
• Language: English
• ISBN-10: 1558217541
• ISBN-13: 978-1558217546
• Product Dimensions: 8.9 x 5.9 x 0.7 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #1,070,704 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

40 of 41 people found the following review helpful

5.0 out of 5 stars Exquisite Recipes and Fun to read, too! July 14, 2000

By Alex J. Avriette

Format:Paperback|Amazon Verified Purchase

Ive been cooking with _Joy of Cooking_ for a long time now. _Joy_ makes reference to a chapter in this book, "Murder in the Kitchen," as a sort of primer on how to 'murder' a carp in the kitchen before cooking. I decided, on a whim, to buy the book.

I had no idea that having this new cookbook would be so rewarding!

Alice Toklas has some INCREDIBLE recipes in here (Scheherezade Melon being a favorite!), all of which should be tried and enjoyed.

Furthermore, this book contains recipes you simply wont find in other, newer, cookbooks. My girlfriend really summed this book up by suggesting that the recipes in this book are the recipes you know exist -- but are being passed from grandmother to granddaughter; you simply dont get these unless youre in that circle of people.

This cookbook is your way in to exquisite dishes that were prepared for the likes of Gertrude Stein, Hemmingway, Picasso, and Matisse.

That, and where else are you going to find a recipe for Hashish Fudge?

This book has my whole-hearted, overwhelming approval.

31 of 32 people found the following review helpful

5.0 out of 5 stars A cook is a cook is a cook! September 15, 1998

By Paris fan

Format:Paperback|Amazon Verified Purchase

This classic of 20th century food lit appears every few years in new editions and rightfully so. First published in 1954 by Alice B. Toklas, the life partner of Gertrude Stein, established Alice as a writer in her own right and made her world-famous(once again) with her "Haschich Fudge" aka Alice B. Toklas brownies! This recipe, which was not included in the first American edition, but was included in the British edition, does appear in this book. It's more than a cookbook, it's an affectionate remembrance by someone who knew and was known by some of the artistic giants of the 20th century.

24 of 25 people found the following review helpful

5.0 out of 5 stars Highly recommended June 27, 2001

By jumpy1

Format:Paperback|Amazon Verified Purchase

I believe that this is one of the best French cookbooks of all time. Very old, traditional recipes explained in a way that makes even the more advanced ones seem doable. She also includes recipes from her youth in America and tells how she came across the recipe for Haschich Fudge. The stories interwoven are captivating, especially about the society she and Gertrude Stein kept, and their efforts during WWI as volunteers. In this respect it is a fascinating historical document. It is written as if she is speaking to you, and her speech is very blunt, to the point and quietly humorous. Very enjoyable to read.