The Hemingway Cookbook

Front Cover
Chicago Review Press, Nov 1, 1998 - Cooking - 240 pages
Ernest Hemingway's insatiable appetite for life was evident in his writing and equaled by little else than his voracious appetite for good food and drink. The Hemingway Cookbook collects, for the first time, 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. These 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 enriched Hemingway's literature
 

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Contents

A TASTE FOR LIFE
REMEMBRANCE AND WAR
AN IMMOVABLE FEAST
THE FIESTA CONCEPT OF LIFE
SAILING THE STREAM
A HUNTERS CULINARY SKETCHES
7 The Hemingway Wine Cellar
8 The Hemingway Bar
An AfterDinner Treat THE FABLE OF THE GOOD LION
Notes
Bibliography
Acknowledgments
General Index
Recipe Index
Copyright

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About the author (1998)

Craig Boreth eats, drinks, and writes in and around Davis Square in Somerville, Massachusetts.

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