Carol Monda narrates this cookbook by Alice B. Toklas, writer Gertrude Stein’s partner, with the humility and respect that her words inspire. Forewords and a publisher’s note, narrated by Romy Nordlinger and Mark Bramhall set the listener up for a story peppered with recipes by a woman who saw and noted all the details and rewards life brought her way. Monda portrays Toklas at a comfortable pace in a sensible tone, illuminating moments in Alice and Gertrude Stein's life in France, told through the lens of food. This is not a compilation of Toklas's creations but more a collection of her best-loved recipes and how they came to be in her repertoire. S.K.G. © AudioFile 2021, Portland, Maine
“I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of*The Alice B. Toklas Cook Book.”*
-Eula Biss,*New York Times*bestselling author of*Having and Being Had
A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein's romantic partner, with a new introduction by beloved culinary voice Ruth Reichl.
Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food.
Nearly 70 years earlier, there was Alice.
When Alice B. Toklas *was asked to write a memoir, she initially refused. Instead, she wrote*The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso-and of course by Alice and Gertrude themselves.
While*The Autobiography of Alice B. Toklas-penned by Gertrude Stein-adds vivid detail to Alice's life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights.
In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude's lives together. 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; in “Dishes for Artists,” she describes her hunt for the perfect recipe to fit Picasso's peculiar diet; and, of course, in “Recipes from Friends,” she provides the recipe for “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one's personality on several simultaneous planes.”
With a heartwarming introduction from*Gourmet's famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.
Supplemental enhancement PDF accompanies the audiobook.
“I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of*The Alice B. Toklas Cook Book.”*
-Eula Biss,*New York Times*bestselling author of*Having and Being Had
A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein's romantic partner, with a new introduction by beloved culinary voice Ruth Reichl.
Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food.
Nearly 70 years earlier, there was Alice.
When Alice B. Toklas *was asked to write a memoir, she initially refused. Instead, she wrote*The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso-and of course by Alice and Gertrude themselves.
While*The Autobiography of Alice B. Toklas-penned by Gertrude Stein-adds vivid detail to Alice's life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights.
In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude's lives together. 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; in “Dishes for Artists,” she describes her hunt for the perfect recipe to fit Picasso's peculiar diet; and, of course, in “Recipes from Friends,” she provides the recipe for “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one's personality on several simultaneous planes.”
With a heartwarming introduction from*Gourmet's famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.
Supplemental enhancement PDF accompanies the audiobook.
Editorial Reviews
Product Details
BN ID: | 2940173353634 |
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Publisher: | HarperCollins |
Publication date: | 05/18/2021 |
Edition description: | Unabridged |
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