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 --This text refers to an out of print or unavailable edition of this title.
Fabulous. I can't stand cooking, cooking programs or cook books. However, I have much admiration for those who can and do. Regardless, this was a fascinating read. Thank you.Published 1 month ago by lisbeth
As soon as I get out my mega magnifying glass, I can give more of a review.... print must be 6 pt. The recipes are many and vast, and I really DO want to cook from it... Read morePublished 1 month ago by RevMo
I love this book! I first heard about Alice B. Toklas from one of the most unlikely of sources. That is from a scene from the old sitcom from the 60's and early 70's called... Read morePublished 2 months ago by Benjamin Scott
I bought these to read the legendary hashish fudge recipe, but there are lots of fun recipes and head notes in this one. Recommended!Published 3 months ago by Alejandra Ramos
What I like most is her recipe for french fries. She predates Guy Fierri and Emeril Lagasse in writing that French fries should be cooked at a cooler temperature first and then a... Read morePublished 5 months ago by G. Martin