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Aromas and Flavors of the Past and Present (Cook's Classic Library) Paperback – December 1, 1997

3 out of 5 stars 1 customer review

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Editorial Reviews

Amazon.com Review

If you peruse the table of contents of Aromas and Flavors of Past and Present, you'll find such delectable dishes as Quo Vadis Cake, Perfumed Goose, Ribbons of Sarah Bernhardt, and Artichokes in the Greek Manner. This classic cookbook gathers more than 200 recipes that Alice B. Toklas, Gertrude Stein's companion, put to use in thrilling and entertaining the artists, glitterati, and literati of 1920s Paris. At times her dining guests included world-renowned notables Ernest Hemingway, Pablo Picasso, Sherwood Anderson, and Matisse. This edition of the cookbook leaves both the recipes and Toklas's comments unchanged. Editor Poppy Cannon of House Beautiful magazine has added brief remarks in italics that help contemporary understanding of traditional cooking, as well as an introduction to the book that relates the history of the recipes' collector and the collection.

From Library Journal

Toklas did a lot of cooking to feed Stein's guests while Gertrude was pontificating at their Paris salon. In 1958 she pulled together more than 200 of her favorite recipes covering everything from meatloaf to perfumed goose. Some of the dishes might not be considered healthy by today's standards?lots of butter?but some of the most famous people of the century dined on them with great joy (and no apparent ill effects).
Copyright 1998 Reed Business Information, Inc.

Product Details

  • Series: Cook's Classic Library
  • Paperback: 192 pages
  • Publisher: Lyons Press; 1st edition (December 1, 1997)
  • Language: English
  • ISBN-10: 1558216332
  • ISBN-13: 978-1558216334
  • Product Dimensions: 8.9 x 5.9 x 0.5 inches
  • Shipping Weight: 9.3 ounces
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,344,139 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Paperback
This collection of recipes is less anecdotal than 'The Alice B. Toklas Cookbook' however the notes that accompany each recipe are very useful. It is a relief to consult recipes that are elegantly simple compared to the glossy and overcomplicated creations so often described in fashionable cookbooks.
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