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 Flambe 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.
Reviews
"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. iOles!" --Penelope Casas, author, Tapas: The Little Dishes of Spain



Book Information
ISBN 9781613740729
Author Craig Boreth
Format Paperback
Page Count 240
Imprint Chicago Review Press
Publisher Chicago Review Press
Weight(grams) 703g