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The Hemingway Cookbook Paperback – September 1, 2012

4.8 out of 5 stars 28 customer reviews

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Editorial Reviews

Amazon.com Review

On the 100th anniversary of Ernest Hemingway's birth, Craig Boreth gives the reader a tour of the author's taste buds in The Hemingway Cookbook. With chapters titled "The Early Years," "Italy," "France," "Spain," "Key West and Cuba," "East Africa," and "Idaho," as well as the Hemingway Wine Cellar and the Hemingway Bar, the reader is assured of finding taste treats ranging from fried trout to fried gudgeon, from pork and beans and spaghetti to eland piccata. And everywhere in between are countless photos of Hemingway with and without beard, as well as with and without clothes.

Boreth's contribution to Hemingwayiana is in providing the connective tissue among all the various stations of the author's life, collecting all possible references to food and drink, and then ferreting out suitable recipes to evoke a similar pleasure. For example, in the 1920s Hemingway writes about a lunch with John dos Passos ("whom I consider a very forceful writer, and an exceedingly pleasant fellow besides"). The meal included Rollmops (a herring dish), Sole Meunière, Civet de Lièvre á la Cocotte (jugged hare), and Marmelade des Pommes. Boreth provides the recipes. The reader is left to wonder what the Montrachet 1919, the Hospice de Beaune 1919, and the bottle of Chambertin might have been like.

The Hemingway Cookbook reads like an anthology of postcards sent back from the author's life. The collected recipes are eccentric, as any collection connected to any individual could not help but be. It's like being handed a metal box stuffed with 3-by-5 recipe cards, all of them written in Hemingway's hand and gathered from one end of his life to the other. A curiosity, really. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From School Library Journal

YA-Hemingway's stories are rich in the description of foods and wines. In what can only be described as a labor of love, Boreth has written a book that brings to life the memorable meals that Hemingway so vividly delineated or was famous for. The cookbook is divided by the major periods of Hemingway's life, and readers will be able to sample the foods he ate in Italy during World War I, in Paris and Spain in the 1920s, in the Caribbean in the 1930s and 1940s, and, of course, on safari in East Africa in the 1950s. The examples range from the mundane (pancakes and coffee) and the exotic (Empanadilla de Pescado) to the absurd (Fillet of Lion and Eland Piccata). Boreth concludes with a discussion of Hemingway's favorite wines and recipes for re-creating his favorite mixed drinks. Snippets from many of Hemingway's stories place the recipes in their proper context. The instructions are easy to follow and are not beyond the capability of average cooks. A moveable feast.
Robert Burnham, R. E. Lee High School, Springfield, VA
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 240 pages
  • Publisher: Chicago Review Press (September 1, 2012)
  • Language: English
  • ISBN-10: 1613740727
  • ISBN-13: 978-1613740729
  • Product Dimensions: 0.2 x 9 x 8 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #460,599 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Mr. Boreth's vast knowledge and obvious love of the language of food shines through in this fantastic work. Nowhere else have I seen such a marriage of food and literature that makes all of one's senses tingle! This is an adventure for Hemingway fans-- it's not often one sits down and reads a cookbook cover to cover, and feels the combination of satisfaction and inspiration-- it sheds a new light on Hemingway and makes his fiction enjoyable on an entirely new level. Bravo!
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Format: Paperback Verified Purchase
In addition to recipes, this book is filled with wonderful photographs, excerpts from many of Hemingway's stories, novels, and magazine articles, as well as literary anecdotes and commentary from the writers who have chronicled his life and work. I am a huge fan of Hemingway's writing, have visited many of his haunts--Idaho, Montana, Key West, Cuba--and Mary (who appears often in this book), his last wife, is from my home town of Bemidji, Minnesota. As such, this high-quality paperback adds the flavor and spice to my shelf of books by and about Ernest Hemingway. -- Marsh Muirhead -- author of Key West Explained--a guide for the traveler
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Format: Hardcover
Who would have thought to peer into Papa Hemingway's soul through his food and drink! Craig Boreth's detailed research and original analysis of how Hem's lust for culinary indulgence moulded the author's world view make The Hemingway Cookbook an important contribution to scholarship on the 20th-century literary giant. Even more, Boreth's witty writing style and accessible presentation of Papa's recipes make for a lively read and tasty fun in the kitchen. Make the mussels!
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Format: Hardcover Verified Purchase
Ernest Hemingway lived a full life; and of that life, the closest we can come is to eat and drink what the greatest American writer who ever lived ate and drank.
We cannot enjoy the women he had -- and maybe some we have had were even better than he had. Right, BESK-R? And maybe we are too poor to enjoy the places he loved, or to engage in safari with the big game he pursued.
But we can eat and drink; and that is the sheer joy of this book.
You will learn how to cook the simple food that Hem loved, and to make the perfect martini, with the best gin and the best vermouth.
My only problem is that, when I tried the swordfish recipe, I failed...miserably. But perhaps you are a better cook and will succeed at the very beginning.
So here is the list of Hemingway booze, which you can buy with confidence and know that it has Papa's approval: Gordon's Gin, Noilly Pratt vermouth, Bacardi rum, Old Forester bourbon, Cutty Sark, J&B, and Chivas Regal Scotch, plus Campari, Schweppes tonic water, and rum from Martinique. The wines are too numerous to list; and you probably have your own favorites anyway.
Enjoy.
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Format: Hardcover
Hemingway, the man who said 'Living well is the best revenge' knew how to do just that. This book shows you how he did it. So tag along, you'll be living better and enjoying your revenge in no time.
Boreth did his homework, and it shows. Any fan of Hemingway will enjoy this book, and even non-fans will probably enjoy the recipes. Plenty of good food and drink knowledge herein, and enough details about Hem/the recipes/the books to interest anyone. Good book, pretty fair cookbook.
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Format: Paperback Verified Purchase
If you like to read you are probably in a book club. I am in three and one just read a Hemingway novel. This is perfect for picking the food for our get together. Plus, it is fun if you like Hemingway.
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By A Customer on July 13, 1999
Format: Hardcover
Great fun! A tour of Hemingway's world through (and with) his food. The recipes are easy to make and delicious (the Lime Ice is divine!). The cookbook is greatly enhanced by pictures of Hemingway interspersed with thoughtful and insightful commentary on his life and its influence on his work.
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By Eric Reed on September 13, 2012
Format: Paperback
What a fun book! Although it is billed as a "cookbook," it's much more than that. "The Hemingway Cookbook" has background stories about the recipes that give the reader a sense of how they fit into Hemingway's life and literature. It's as much fun to read as it is to make the recipes (which are delicious - I've already worked through most of the cocktails).
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