The Alice B. Toklas Cook Book by Alice B. Toklas

  • Boeuf Bourguignon

    from The Alice B. Toklas Cookbook The Alice B. Toklas Cookbook by Alice B. Toklas

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef shoulder; lard; salt pork; onions; Burgundy wine; oranges; bay leaves; thyme; nutmeg
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Notes about this book

  • don.moors on January 17, 2022

    The Folio Society [London] published a hard cover edition in 1993.

  • Barb_N on December 26, 2020

    I made the Duck in Port wine but appreciate the book more as a memoir than for its recipes. No, I don’t think I will make the Haschich Fudge (remarkably similar to today’s date energy balls) which contains no cocoa. I enjoyed reading about ABT and Gertrude Stein’s war efforts and her gardening in rural France! I found this much more readable than MFK Fisher, who was a generation later.

  • featherbooks on April 18, 2013

    Notable Recipes: Gazpacho of Malaga, p.335, Gigot de la Clinique, p. 539, Green Peas a la Goodwife, p. 404, Haschich Fudge, p.645, Oeufs Francis Picabia, p.467, Scheherezade's Melon,, p.641.

Notes about Recipes in this book

  • Duck in Port wine

    • Barb_N on December 26, 2020

      I earmarked this recipe for Christmas after reading the book cover to cover one weekend, as much a memoir (hilarious at times) as a cookbook. I did not follow the recipe exactly, opting for a dry rub of thyme, salt, brown sugar, orange zest and 5 spice powder, loosely based on Alexandra Stafford’s duck breast recipe. I did baste repeatedly with port then chicken stock, but roasted it low and slow like the Food52 recipe. I’m pretty sure a 450 degree oven would have incinerated it! I added little onions just before the figs which I only macerated in the port for 24 hours. They really needed thirty six.

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  • Published Jan 01 1960
  • Format Paperback
  • Page Count 305
  • Language English
  • Countries United States
  • Publisher Doubleday
  • Imprint Anchor Books

Publishers Text

During the almost forty years that she was Gertrude Stein's constant companion, Alice B. Toklas had a secret ambition, which she confesses in these pages: to write a book of her own. When she finally came to do so after Miss Stein's death, the two consuming interests of her life merged: her years with Miss Stein in France, where they were in constant contact with the great and the near great; and the superb food she took such pleasure in preparing for Miss Stein and her distinguished guests.

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