Long before Julia Child discovered French cooking, Alice B. Toklas was sampling local dishes, collecting recipes, and cooking for the writers, artists, and expats who lived in Paris between the wars. Hemingway, Fitzgerald, Wilder, Matisse, and Picasso shared meals at the home she kept with Gertrude Stein, who famously memorialized her in The Autobiography of Alice B. Toklas . The Alice B. Toklas Cook Book , however, is her true memoir: a collection of traditional French recipes that predates Child's Mastering the Art of French Cooking . Toklas supplies familiar recipes such as coq au vin, bouillabaisse, and boeuf bourguignon, along with what is perhaps the earliest instructions for haschich fudge (“which anyone could whip up on a rainy day"), and she entertains with fascinating memories of Paris—Toklas' home for most of her life—and of rural France, Spain, and America.
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我看的是法譯版的《Le livre de cuisine d'Alice Toklas》。這書是我最喜歡的廚房書，暫無並肩者。一是因為作為美國人的作者是在以接觸法國文化及法國藝術的心態去接觸法國廚藝，這種心態和視角，輕易便激起瞭同樣作為外國人的我的共鳴，二來，這本滿是食譜的書中竟然沒有一張插圖！全書的內容純樸得隻剩下對美食的體會，藝術的欣賞，和大量實踐中留下的大師級的筆記，這對每一個真正熱愛美食，熱衷於實踐與探索的美食愛好者而言，是極為過癮的且幫助甚大的。如果你也同樣愛好法國美食，我誠意地嚮你推薦這本書。
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