Name/Title
The Hemingway CookbookEntry/Object ID
641.5 BORTags
FoodDescription
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 literatureCollection
Library CollectionLexicon
Nomenclature 4.0
Nomenclature Primary Object Term
BookNomenclature Sub-Class
Other DocumentsNomenclature Class
Documentary ObjectsNomenclature Category
Category 08: Communication ObjectsBook Details
Author
Boreth, CraigEdition
FirstPlace Published
City
ChicagoState/Province
IllinoisCountry
United States of AmericaContinent
North AmericaDate Published
1998Binding
Binding Type
Hardcover or Case BoundPublication Language
EnglishCall No.
641.5 BORISBN
1-55652-297-5Condition
Reason for Exam
At AcquisitionOverall Condition
Good