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Alice B. Toklas
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The Alice B. Toklas Cook Book Kindle Edition

by Alice B. Toklas (Author), M. F. K. Fisher (Foreword), Ruth Reichl (Introduction) Format: Kindle Edition
4.6 out of 5 stars 367 ratings
4.0 on Goodreads
862 ratings

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A beautiful new edition of the classic culinary memoir from the famous American ex-pat with a new introduction by chef & food writer Ruth Reichl.

At their home in Paris, Alice B. Toklas and her romantic partner, Gertrude Stein, entertained a circle of friends who would become the twentieth century’s most revered cultural luminaries—writers, artists, and expats, including Ernest Hemingway, F. Scott Fitzgerald, Thornton Wilder, Henri Matisse, and Pablo Picasso. When the legendary Alice was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a celebration of a lifetime in pursuit of culinary delights.

This sharply written, deliciously rich compendium combines recipes for traditional French dishes such as coq au vin, bouillabaisse, and boeuf bourguignon with amusing tales from Alice’s life and travels to rural France, Spain, and America. In “Murder in the Kitchen,” Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away. “Dishes for Artists” describes her hunt for the perfect recipe to fit Picasso’s peculiar diet. “Recipes from Friends” highlights her infamous “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one’s personality on several simultaneous planes.”

With delightful line drawings, a foreword by M. F. K. Fisher, and a new introduction by culinary doyenne Ruth Reichl, The Alice B. Toklas Cook Book brilliantly captures the spirit of a unique woman and the remarkable time in which she lived.
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  1. Print length
    363 pages
  2. Language
    English
  3. Publisher
    Harper Perennial Modern Classics
  4. Accessibility
    Learn more
  5. Publication date
    May 18 2021
  6. File size
    22.9 MB
  7. Page Flip
    Enabled
  8. Word Wise
    Enabled
  9. Enhanced typesetting
    Enabled
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Product description

From 鶹

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

Review

"A book of character, fine food, and tasty human observation."

-- "New Yorker"

Product details

  • ASIN ‏ : ‎ B08SMFKVKD
  • Publisher ‏ : ‎ Harper Perennial Modern Classics
  • Accessibility ‏ : ‎ Learn more
  • Publication date ‏ : ‎ May 18 2021
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 22.9 MB
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 363 pages
  • ISBN-13 ‏ : ‎ 978-0063050891
  • Page Flip ‏ : ‎ Enabled
  • Customer Reviews:
    4.6 out of 5 stars 367 ratings

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4.6 out of 5 stars
367 global ratings

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Top reviews from Canada

  • Terry Rust
    5.0 out of 5 stars What A Great Book
    Reviewed in Canada on September 6, 2010
    This one of the best book about French Cooking I have read to date. It is very informative on very aspects of the French Cuisine!!

    I would highly recommend this book to culinarians!!
    One person found this helpful
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  • jane arc
    5.0 out of 5 stars Exquisite Recipes and Fun to read, too!
    Reviewed in Canada on July 14, 2000
    Ive been cooking with _Joy of Cooking_ for a long time now. _Joy_ makes reference to a chapter in this book, "Murder in the Kitchen," as a sort of primer on how to 'murder' a carp in the kitchen before cooking. I decided, on a whim, to buy the book.
    I had no idea that having this new cookbook would be so rewarding!
    Alice Toklas has some INCREDIBLE recipes in here (Scheherezade Melon being a favorite!), all of which should be tried and enjoyed.
    Furthermore, this book contains recipes you simply wont find in other, newer, cookbooks. My girlfriend really summed this book up by suggesting that the recipes in this book are the recipes you know exist -- but are being passed from grandmother to granddaughter; you simply dont get these unless youre in that circle of people.
    This cookbook is your way in to exquisite dishes that were prepared for the likes of Gertrude Stein, Hemmingway, Picasso, and Matisse.
    That, and where else are you going to find a recipe for Hashish Fudge?
    This book has my whole-hearted, overwhelming approval.
    5 people found this helpful
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  • Deb
    4.0 out of 5 stars Acceptable but not exceptional
    Reviewed in Canada on July 22, 2024
    Format: PaperbackVerified Purchase
    I was expecting something more exceptional given the early to mid-20th century literary people entertained in Alice's and Gertrude's home. I know the literary and artistic era very well, as well as French cuisine.
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  • jumpy1
    5.0 out of 5 stars Highly recommended
    Reviewed in Canada on June 28, 2001
    I believe that this is one of the best French cookbooks of all time. Very old, traditional recipes explained in a way that makes even the more advanced ones seem doable. She also includes recipes from her youth in America and tells how she came across the recipe for Haschich Fudge. The stories interwoven are captivating, especially about the society she and Gertrude Stein kept, and their efforts during WWI as volunteers. In this respect it is a fascinating historical document. It is written as if she is speaking to you, and her speech is very blunt, to the point and quietly humorous. Very enjoyable to read.
    2 people found this helpful
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  • Paris fan
    5.0 out of 5 stars A cook is a cook is a cook!
    Reviewed in Canada on September 15, 1998
    This classic of 20th century food lit appears every few years and rightfully so. First published in 1954 by Alice B. Toklas, the life partner of Gertrude Stein, established Alice as a writer in her own right and made her world-famous(once again) with her "Haschich Fudge" aka Alice B. Toklas brownies! This recipe, which was not included in the first American edition, but was included in the British edition, does appear in this book. It's more than a cookbook, it's an affectionate remembrance by someone who knew and was known by some of the artistic giants of the 20th century.
    One person found this helpful
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  • Hannah
    4.0 out of 5 stars Good reference cookbook
    Reviewed in Canada on January 10, 2018
    Verified Purchase
    Wonderful reading and a great inspiration. Should be on all home chef's kitchen shelves.
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Top reviews from other countries

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  • Aurora
    5.0 out of 5 stars Los mejores libros
    Reviewed in Mexico on November 20, 2018
    Verified Purchase
    Excelente lectura y entrega rapidísima
    Report
  • Paris fan
    5.0 out of 5 stars A cook is a cook is a cook!
    Reviewed in Germany on September 15, 1998
    Verified Purchase
    This classic of 20th century food lit appears every few years and righfully so. First published in 1954 by Alice B. Toklas, the life partner of Gertrude Stein, established Alice as a writer in her own write and made her world-famous(once again) with her "Haschich Fudge" aka Alice B. Toklas brownies! This recipe, which was not included in the first American edition, but was included in the British edition, does appear in this book. It's more than a cookbook, it's an affectionate remembrance by someone who knew and was known by some of the artistic giants of the 20th century.
    Report
  • Jonny
    5.0 out of 5 stars Loved it!
    Reviewed in the United Kingdom on September 10, 2023
    Verified Purchase
    Not just a cookbook. The narrative is brilliant and tells the story of life in the 20th century, told through food.
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  • Marika Markle
    5.0 out of 5 stars Cookbooks as history
    Reviewed in the United States on July 13, 2011
    Verified Purchase
    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.
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  • David Berriman
    5.0 out of 5 stars Not just a cookbook
    Reviewed in Spain on September 13, 2020
    Verified Purchase
    The reader feels like an invisible friend at Alice's side, following the recipes and then enjoying the dishes, around the table with Hemingway, Fitzgerald, Wilder, Matisse, Picasso .....
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