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Artists’ and Writers’ Cookbook, 1961, First/First. Foreward by Alice B. Toklas. SALE!



Artists’ and Writers’ Cookbook, 1961, First/First, Foreward by Alice B. Toklas: Perhaps the ultimate celebrity cookbook, Artists’ and Writers’ Cookbook was edited by Beryl Barr and Barbara Turner Sachs. Published by Angel Island Publications, Inc., with contact provided by Editions, Sausalito, California. Copyright held by William H. Ryan. Stated first printing.  This is a large, heavy, hard cover cookbook with 288 pages, plus comments from the editors and a short biography of each contributor.  The cookbook is in mint condition. As-if-new! Cover is perfect. Binding is strong. Hinges are perfect. All pages are clean and clear.

Alice B. Toklas’ lovely forward includes recipes for Gougere, a Burgundian Pastry, Fillet of Sole with Lobster Sauce, and–perhaps the most literary recipe of all–Omelette Aurore, a recipe sent by George Sand to Victor Hugo. (See the Omelette Aurore recipe in VintageCookbook’s recipe section, here:

Beautifully designed cookbook with recipes from incredibly famous writers and artists like Marcel Duchamp, Man Ray, Marianne Moore, Sybille Bedford, Lawrence Durrell, Man Ray, Richard Olney, Derek Hill, Sam Francis, Erskine Caldwell, Milton Resnick, Kenneth Patchen, Pierre Soulages, Harper Lee, James Brooks, Mark Tobey, Paul Bowles, Robert Graves, Anya Seton Chase, Pearl Buck, Sloan Wilson, Conrad Aiken, Louis Auchincloss, Kay Boyle, Malcolm Bradbury, Erskine Caldwell, Anya Seton Chase, Caresse Crosby, Isak Dinesen, Marcel Ducamp, Lawrence Durrell, Max Eastman, Helen Frankenthaler, Denise Levertov, Robert Graves, S.I. Hayakawa, Lillian Hellman, Burl Ives, James Jones, John Knowles, James Michener, Marianne Moore, Kenneth Patchen, Katherine Anne Porter, Man Ray, Upton Sinclair, Irving Stone, William Styron, Louis Untermeyer, and Sloan Wilson, plus many, many more.

The recipes are short, long, poetic and individualistic. William Styron’s recipe for Southern Fried Chicken is about six pages long! Katherine Anne Porter’s two-page recipe for Fresh Vegetable Borscht is included here.


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