Aromas and Flavors of Past and Present: A Book of Exquisite Cooking, by Alice B. Toklas. This book was published by Harper and Brothers, in 1958, but it was also published by Michael Joseph LTD on Bloomsbury Street, in 1959. This copy from the stated first American edition. Introduction and annotation by Poppy Cannon. 164 pages. Hard cover with dust jacket. Dust jacket is in excellent vintage condition, with a bit of shelf wear now safely encased in Mylar. Book is in as-if-new condition. Definitely gift quality.
These are Alice B. Toklas’s recipes developed after the death of Gertrude Stein in 1946. Biscuits flavored with dry mustard, curry and cayenne. Tender eggs with cream and chives. Cheese Delicieuses. Godiveau Lyonnaise. Artichokes Catharine de Medici. Heavenly food! There’s an entire chapter on cooking with champagne!
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