Aromas and Flavours of Past and Present: A Book of Exquisite Cooking, by Alice B. Toklas. This book was published in the United States by Harper and Brothers, in 1958. This copy is from the first British edition, published by Michael Joseph LTD on Bloomsbury Street, in 1959. Introduction and annotation by Poppy Cannon. 164 pages. Hard cover with NO dust jacket. Cover has a small amount of shelf wear. Pages are completely clean and clear. Binding is perfect. Hinges are sound. 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!
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