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The Alice B. Toklas cook book de Alice B.…
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The Alice B. Toklas cook book (1954 original; edició 1954)

de Alice B. Toklas

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7301430,476 (3.94)10
"I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book." --Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein's romantic partner, with a new introduction by beloved culinary voice Ruth Reichl. Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice. When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso--and of course by Alice and Gertrude themselves. While The Autobiography of Alice B. Toklas--penned by Gertrude Stein--adds vivid detail to Alice's life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights. In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude's lives together. In "Murder in the Kitchen," Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in "Dishes for Artists," she describes her hunt for the perfect recipe to fit Picasso's peculiar diet; and, of course, in "Recipes from Friends," she provides the recipe for "Haschich Fudge," which she notes may often be accompanied by "ecstatic reveries and extensions of one's personality on several simultaneous planes." With a heartwarming introduction from Gourmet's famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.… (més)
Membre:JuliaCkP
Títol:The Alice B. Toklas cook book
Autors:Alice B. Toklas
Informació:New York, Harper [1954]
Col·leccions:La teva biblioteca
Valoració:
Etiquetes:Cap

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The Alice B.Toklas Cookbook de Alice B. Toklas (1954)

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Es mostren 1-5 de 14 (següent | mostra-les totes)
In Cambridge
  Jeananncavanaugh | Apr 14, 2023 |
Giunta a Parigi, dal 1907 Alice Babette Toklas ‭ conosce Gertrude Stein, di cui diviene amatissima compagna e insieme a lei da vita ad un salotto letterario e artistico frequentato da ‬personaggi come‭ ‬Picasso,‭ ‬Matisse,‭ ‬Cocteau,‭ ‬Braque,‭ ‬Hemingway, Josephine Baker. Questo libro è un omaggio alle memorie di una vita e al profondo legame con la Stein che la Toklas alla fine decise di scrivere solo nel 1954, dopo la morte della compagna avvenuta nel 1946. Vi troviamo aneddoti, episodi di vita, incontri e riflessioni profonde. Naturalmente tante le ricette, molte quelle di amici, tra cui quelle di Fernanda Pivano e Francis Picabia, accompagnate da istruzioni precise e accurati elenchi di ingredienti, digressioni simpatiche e osservazioni curiose. Esemplari le pagine in cui racconta del cagnolino della Stein che spazzola via i piatti preparati per una merenda o quelle dedicate al confronto tra tradizioni culinarie di paesi differenti e alla scoperta della parentela tra il gazpacho spagnolo, il chlodnik polacco e il cacik turco. ( )
  cometahalley | Jan 13, 2017 |
I appreciate the comments on French food ways as much as the insight into the domestic arrangements, life under the Occupation, and later. ( )
  Cacuzza | Nov 22, 2013 |
400. One of my all time favorite cookery books. 1st pub 1954 Michael Joseph London. Alice B Toklas (1877-1967) ( )
  kitchengardenbooks | Mar 4, 2010 |
Famous for its MFK Fisher introduction. 30th anniversary. One of my all time favorite cookery books. 1st pub 1954 Michael Joseph London.
  kitchengardenbooks | Mar 4, 2010 |
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Nom de l'autorCàrrecTipus d'autorObra?Estat
Toklas, Alice B.autor primaritotes les edicionsconfirmat
Fisher, M. F. K.Introduccióautor secundarialgunes edicionsconfirmat
Ledwidge, NatachaIl·lustradorautor secundarialgunes edicionsconfirmat
Souhami, DianaIntroduccióautor secundarialgunes edicionsconfirmat

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"I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book." --Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein's romantic partner, with a new introduction by beloved culinary voice Ruth Reichl. Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice. When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso--and of course by Alice and Gertrude themselves. While The Autobiography of Alice B. Toklas--penned by Gertrude Stein--adds vivid detail to Alice's life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights. In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude's lives together. In "Murder in the Kitchen," Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in "Dishes for Artists," she describes her hunt for the perfect recipe to fit Picasso's peculiar diet; and, of course, in "Recipes from Friends," she provides the recipe for "Haschich Fudge," which she notes may often be accompanied by "ecstatic reveries and extensions of one's personality on several simultaneous planes." With a heartwarming introduction from Gourmet's famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.

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