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.
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 18 days 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 2 months ago by G. Martin
Don't think this is just a book about how to make Cannibus fudge! The recipe is here, yes, but oh so much more! Read morePublished 7 months ago by Ms Cellaneous
I lost my original copy, and this was a replacement, every culinary library should have a copy of this book. There are some very interesting recipes, it's worth having this book.Published 10 months ago by Kate Runyan
Not just a cook book; it's full of wonderful short vignettes, experiences from the life of Gertrude Stein & Alice, the visits of artists and writers and what was served. Read morePublished 11 months ago by D. Robbins
Could be a perennial favorite for someone who wants to collect cooks books that are storied and/or unusual to browse for staple dishes.Published 12 months ago by Karen Truax