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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  • ISBN 10 0385094396
  • ISBN 13 9780385094399
  • Published Dec 01 1969
  • Format Paperback
  • Page Count 305
  • Language English
  • Countries United States
  • Publisher Doubleday
  • Imprint Doubleday Books

Publishers Text

This title features recipes and reminiscences from Alice B. Toklas, Gertrude Stein's lover and a prominent American expat living in France - and writing about its cuisine - during the first half of the 20th century. Long before Julia Child or M.F.K. Fisher discovered French cooking, Alice B. Toklas was sampling local dishes, collecting recipes, and cooking for the writers, artists, and expats who lived in Paris between the wars. Hemingway, Fitzgerald, Wilder (Toklas called him Thornie), Matisse, and Picasso shared meals at the home she kept with her lover, Gertrude Stein, who famously memorialised her in "The Autobiography of Alice B. Toklas". This cook book, however, is Toklas' true memoir, a collection of memories and traditional French recipes that predates Child's "Mastering the Art of French Cooking" and recalls the Paris of Hemingway's "A Moveable Feast". Toklas supplies familiar recipes such as coq au vin, bouillabaisse, and two for boeuf bourguignon that are accessible to cooks of all skill levels. In chapters titled 'Food in French Homes', 'Dishes for Artists', and 'Murder in the Kitchen', she expounds on everything from the first time she killed a carp to the bass she prepared for Picasso. The book also includes her most famous recipe, haschich fudge, excised from the first American edition, which anyone could whip up on a rainy day. 'Ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected', she writes. Almost anything Saint Teresa did, you can do better.

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