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S'està carregant… Aromas and Flavors of the Past and Present (Cook's Classic Library) (edició 1997)de Alice B. Toklas (Autor), Poppy Cannon (Introducció)
Informació de l'obraAromas and Flavors of the Past and Present de Alice B. Toklas
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Two hundred recipes by a renowned intellectual and epicure, from her Paris kitchen. No s'han trobat descripcions de biblioteca. |
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Google Books — S'està carregant… GèneresClassificació Decimal de Dewey (DDC)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceLCC (Clas. Bibl. Congrés EUA)ValoracióMitjana:
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This is typical of her advice to readers of Ms. Toklas' perfectly simple onion soup:
"Consider that this is said in a whisper: You can use Miss Toklas' ideas even though you resort to canned or packaged dehydrated onion soup. Use her croutons covered each with a slice of Swiss cheese. Add 1/2 cup cognac to 6 cups of soup which has been prepared in the usual way according to package directions."
Dear god.
Or how about this?
"Despite her lightly veiled disdain of deep-freeze vegetables, I have a feeling that Miss Toklas would approve of frozen artichoke hearts. They are very convenient to use in this recipe."
"Since olive oil is so expensive and rather tricky for deep-fat frying, we suggest that you use Mazola, Wesson or peanut oil instead."
Poppy was a hack. A good-natured hack.