• 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.