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The Alice B. Toklas Cook Book

Toklas, Alice B.; Fisher, M. F. K. (foreword)

436 ratings by Goodreads
ISBN 10: 0061818763 / ISBN 13: 9780061818769
Published by Harper & Row, New York, 1984
Condition: Fine Hardcover
From Turn-The-Page Books (Seattle, WA, U.S.A.)

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About this Item

First printing of this new edition with foreword by M. F. K. Fisher and publisher's note by Simon Michael Bessie. Clean, tight and unmarked. Brown cloth hard cover with dust jacket. Dust jacket is slightly rubbed, with a short tear at spine head, corner crease to front flap, offered in a new mylar cover. Facsimile printing of the first edition with original line drawings by Sir Francis Rose and decorative endpapers. xvii, 288pp., index, illus. While the famous fudge recipe created a sensation upon publication, it has been long expurgated from subsequent editions. We are happy to include a copy of the nixed recipe and associated lore (laid in) with this book. Size: 8vo - 8" - 9" Tall. Bookseller Inventory # 043116

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Bibliographic Details

Title: The Alice B. Toklas Cook Book

Publisher: Harper & Row, New York

Publication Date: 1984

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Very Good

Edition: First Edition.

About this title

Synopsis:

Toklas's rich mixture of menus and memories of meals shared with such famous friends as Wilder, Picasso, and Hemingway, originally published in 1954.

Review:

First published in 1954, The Alice B. Toklas Cookbook is one of America's great works of recollection, culinary and otherwise. Toklas lived, cooked, and kept house in Paris and rural France with her companion, Gertrude Stein, from 1908 until Stein's death in 1947. During that time she cooked for and shared food with friends, including Pablo Picasso, Ernest Hemingway, and Thornton Wilder, accumulating recipes for the simple and haute bourgeois dishes compiled in the book. She also saw and remembered all, from life in the high bohemian circle she and Stein occupied; to France during two world wars; to the United States, visited in the '30s; to summers passed in a paradisiacal country retreat at Biligin in France. These and more Toklas depicts vividly and acerbically, all viewed through the prism of food and good eating.

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

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