cdc-coteauxdegaronne
» » Cook Book
eBook Cook Book ePub

eBook Cook Book ePub

by Alice B. Toklas

  • ISBN: 0946189501
  • Subcategory: Cooking
  • Author: Alice B. Toklas
  • Language: English
  • Publisher: Brilliance Books; New edition edition (October 1983)
  • Pages: 304
  • ePub book: 1642 kb
  • Fb2 book: 1773 kb
  • Other: doc rtf lrf mobi
  • Rating: 4.7
  • Votes: 951

Description

I truly enjoyed reading The Alice B. Toklas Cook Book Also included in the book is a description of Ms. Toklas' garden in Bilignin, where she and Gertrude Stein summered for 14 years.

I truly enjoyed reading The Alice B. Toklas Cook Book. Also included in the book is a description of Ms.

The Alice B. Toklas Cook Book, first published in 1954, is one of the bestselling cookbooks of all time. Alice B. Toklas, writer Gertrude Stein's life partner, wrote the book to make up for her unwillingness at the time to write her memoirs, in deference to Stein's 1933 book, The Autobiography of Alice B. Toklas. This work is as much of an autobiography as it is a cookbook, in that it contains as many personal recollections as it does recipes. Toklas Cookbook book. This book always reminds me of one of my (late) godmothers who would pick up her glass of pre-dinner sherry and start reminiscing how she had ‘discovered’ the young and (then) unknown Daniel Day Lewis. In Paris, in 1908, after moving in with Gertrude Stein, Alice B. Toklas began to develop a knowledgeable passion for the fine cooking of France. This scintillating literary memoir of a recipe book is one result of that. That, in a nutshell, is to me the prime delight of this book.

Shop now. Generated at Wed, 27 Nov 2019 10:45:06 GMT exp-ck: undefined; xpa: undefined; Electrode, Comp-815902743, ralus-15, ENV-prod-a, PROF-PROD, VER-19. 31, 2e21, ac76eff67f5, Generated: Wed, 27 Nov 2019 10:45:06 GMT. Books. Cookbooks, Food & Wine.

Alice Babette Toklas was born in San Francisco in 1877, the first and only daughter of. .The Alice B. Toklas Cookbook was published in 1954 and written in her own words. It’s a wonderful collection of recipes and the stories behind them from her avant-garde years.

Alice Babette Toklas was born in San Francisco in 1877, the first and only daughter of Polish immigrants who prospered during the California Gold Rush (1848-1855). Her mother died shortly after her 20th birthday, leaving Alice to care for her father and assorted male relatives. Her most famous recipe, sadly the only one for which she has been remembered for, was actually a recipe from the artist, Brion Gysin, and were not brownies at all, but spiced fruit and nut balls

Missoni Family Cookbook" Book. The Great Dixter Cookbook. Toklas Cookbook Printed, 1954. Excellent copy of Alice B. Toklas Cookbook published in America by Harper & Brothers, NY in 1954. Original dust cover intact

Missoni Family Cookbook" Book. Original dust cover intact. Small hole on the front cover and some wear to edges.

Toklas, Alice B. Published by Harper Perennial (2010). ISBN 10: 0061995363 ISBN 13: 9780061995361.

For the evening, Alice B. Toklas was Daniel Isengart, 48, a former cabaret . Toklas was Daniel Isengart, 48, a former cabaret singer and a personal chef. His book provides a blueprint for kindling this love flame of dough-mysticity in your own home. Mr. Isengart developed his passion for cooking through sweets, so there is a virtual disco of orange sherbet, rote grütze (German red berry compote) and éclairs. Also, for those with a taste for edibles, we find a reimagined recipe for Ms. Toklas’s famed hashish fudge, the first time pot brownies appeared in a popular cookbook.

Comments

Ynye Ynye
I have a lot of food allergies, so I read cookbooks more for the entertainment value than for the useful knowledge. I truly enjoyed reading The Alice B. Toklas Cook Book. Aside from the recipes, this is a truly fascinating memoir of life in France from World War I through World War II. It's an account of how people lived: What they ate and the cooks who cooked it. I re - learned that the French ate a lot of seafood. And remembered that just about all of a butchered animal was eaten in one form of another. The food choices that were available far exceed our choices at the supermarket. Mutton, wild boar, pigeon, rabbit, duck...as well as shellfish and fresh water and saltwater fishes. This is a "keeper" for me, because it's field guide to the history of culinary France.

The profiles of their hired help also was, well, these were real people. Some of them were from other regions: Austria, Indo - China, Swiss, and the Basque region. Any one of these people would have a story to tell in their own right. But it's evident that the French were never just French. There are people on the move, people bringing their cultures, foods, ways of cooking to the table. I enjoyed this book...it's a travelogue, a time capsule, a food history book.

Also included in the book is a description of Ms. Toklas' garden in Bilignin, where she and Gertrude Stein summered for 14 years. It's a great account of the fruits and vegetables that she grew.

I have the 1984 edition. The recipes have been Americanized, so ingredients are given by volume, not by weight, and oven temperatures are in degrees Fahrenheit. (350, 400, etc.) The recipes are doable. There's a small cake recipe called Visitandines that I want to try. (It's curious for a cake because there's no sugar in it..I searched for other recipes and most have sugar. Is it an error that never got corrected, or is it authentic? Hard to tell).

I really liked this book. It's a great read on many levels.
kinder kinder
The recipes are quite suspect--I do not, for one second, believe that you could combine the ingredients Ms. Toklas recommends and, applying the techniques she describes, produce anything edible--I have cooked for a living, and can assure you it is quite unlikely that most of the recipes are on the level. Nevertheless, the book is a treasure, and I refer to it quite often, simply for her eccentric wit, and her enchanting stories of adventures with Ms. Stein and the Lost Generation. Not only is there chic and glamour, but quiet French village life during the Nazi occupation, oozes off the pages in lavender, moonlight and rosy nostalgia. I visited their adjoining plots at Pere Lachaise in Paris--remarkably, Alice's information is inscribed on the back of Stein's grey granite monument, and Alice's space, next to the crushed white marble covering Gertrude, does not even have grass growing over it. I love this book and it's brilliant author.
Gholbirdred Gholbirdred
The history about the life and the guests who were served these recipes is almost more fascinating that Alice and her lover Gloria Stein. This book captures the kind of people who went to Paris and how they lived during the Twenties. The recipes are fascinating and will make you into a gourmet chef, yourself!
Jediathain Jediathain
The recipes are really a sidenote to the reminiscences in this memoir, but many of the reminiscences are about food so "culinary memoir" seems an accurate description. Apparently Gertrude Stein enjoyed eating very well, and it was Alice B. Toklas who made sure that she did. When Gertrude and Alice entertained, Alice planned the menus and oversaw the kitchen staff (there is much discussion of difficulties with staff). When they visited literary and artistic greats, Gertrude was in the parlor discussing their art and Alice was in the kitchen discussing food with their wives or cooks. When they traveled, Alice made sure in advance that the meals would be to Gertrude's satisfaction. So Alice's recollections of Gertrude Stein's lecture tour in the U.S. in 1934-35, for instance, are almost completely about food and the meals they had. That said, there were plenty of fascinating people sharing those meals and we know enough about most of them that it's actually rather refreshing to have her comments on their food tastes instead of the more expected antecdotes.
This is, however, more than a memoir: there are a lot of recipes and they are more accessible than I had anticipated. Some of them, for sure, are not suitable for a modern kitchen without staff. But many can be adapted quite easily. And the infamous marijuana brownies? It's actually a hashish fudge, submitted by an artist friend living in Morocco and in the Mideastern manner contains no chocolate. The introduction he gives to the recipe is one of the cleverest parts of the book, suggesting the fudge to enliven meetings of the DAR and commenting that the ingredients (he gives the Latin botanical name for the hashish) may be difficult to find in the U.S. but are quite common in the window boxes of Greenwich Village!
This book is a wonderful addition to any library; when I gave it as a birthday gift recently it became the center of conversation for the rest of the evening.
Ceroelyu Ceroelyu
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. Many of the recipes include spirits so I assume there were many parties. It's a fun read and well written allowing you to enter into the life and times from a very interesting age, plus the dishes sound delicious. Can't wait to serve them along with a story of how they came about.