The Hemingway Cookbook

Overview

Ernest Hemingway’s insatiable appetite for life was evident in his writing and was rivaled only by his voracious appetite for good food and drink. The Hemingway Cookbook collects more than 125 recipes from Hemingway’s life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre. The pages are enriched by family photos; dining passages from stories such as A ...

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The Hemingway Cookbook

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Overview

Ernest Hemingway’s insatiable appetite for life was evident in his writing and was rivaled only by his voracious appetite for good food and drink. The Hemingway Cookbook collects more than 125 recipes from Hemingway’s life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre. The pages are enriched by family photos; dining passages from stories such as A Moveable Feast, The Old Man and the Sea, and A Farewell to Arms; his short stories; personal correspondence; and even a contribution from his last wife, Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic re-creation of the meals that so enriched Hemingway’s literature.

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Editorial Reviews

From the Publisher

“Craig Boreth’s journey through the best of Papa’s eating and drinking in his real life as well as in his fiction is . . . masterful and lends the work a story-like quality, which is rarely found in a cookbook.”  —John H. N. Hemingway, son of Ernest Hemingway

“Hemingway, of course, has always been larger than life, and these recipes, like his writing, exude that lustiness and vitality. We end up with dishes from the most mythical and romantic spots in the world: France, Italy, Spain, Africa, Key West, and Cuba. And to have a book spiked with his words and observations makes The Hemingway Cookbook a truly extraordinary package.”  —Charlie Trotter

“An engagingly written, carefully researched, handsomely illustrated account of Ernest Hemingway’s lifetime of gastronomic adventure with delectable recipes. . . . Truly a feast for all the senses, a treasure for Hemingway buffs and gourmets alike."  —Susan F. Beegel, editor, the Hemingway Review

“Craig Boreth has dug up and documented the entire range of Hemingway’s gustatory experience. The Hemingway Cookbook comprises a feast for the senses, useful and necessary for the scholar but even more intriguing and pleasurable for the aficionado.”  —Allen Josephs, president, the Ernest Hemingway Foundation & Society

"Papa had some pungent comments about wine then that still ring true today."  —Harvey Steinman, editor at large, Wine Spectator 

"Authentic recipes from Hemingway's favorite places bring to life an aspect of his life and writings long overlooked. Food was obviously very dear to hemingway's heart and an integral part of his expansive love of life. ¡Olés!"  —Penelope Casas, author, Tapas: The Little Dishes of Spain

School Library Journal
YA-Hemingway's stories are rich in the description of foods and wines. In what can only be described as a labor of love, Boreth has written a book that brings to life the memorable meals that Hemingway so vividly delineated or was famous for. The cookbook is divided by the major periods of Hemingway's life, and readers will be able to sample the foods he ate in Italy during World War I, in Paris and Spain in the 1920s, in the Caribbean in the 1930s and 1940s, and, of course, on safari in East Africa in the 1950s. The examples range from the mundane (pancakes and coffee) and the exotic (Empanadilla de Pescado) to the absurd (Fillet of Lion and Eland Piccata). Boreth concludes with a discussion of Hemingway's favorite wines and recipes for re-creating his favorite mixed drinks. Snippets from many of Hemingway's stories place the recipes in their proper context. The instructions are easy to follow and are not beyond the capability of average cooks. A moveable feast.-Robert Burnham, R. E. Lee High School, Springfield, VA
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Product Details

  • ISBN-13: 9781613740729
  • Publisher: Chicago Review Press, Incorporated
  • Publication date: 9/1/2012
  • Pages: 240
  • Sales rank: 465,225
  • Product dimensions: 7.80 (w) x 8.90 (h) x 0.50 (d)

Meet the Author


Craig Boreth is the author of How to Iron Your Own Damn Shirt and How to Feel Manly in a Minivan and the owner of the Santa Monica Chocolate Company.
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