Pulse en una miniatura para ir a Google Books.
Cargando... Aromas and Flavors of the Past and Present (Cook's Classic Library) (edición 1997)por Alice B. Toklas (Autor), Poppy Cannon (Introducción)
Información de la obraAromas and Flavors of the Past and Present por Alice B. Toklas
Ninguno Cargando...
Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. sin reseñas | añadir una reseña
Two hundred recipes by a renowned intellectual and epicure, from her Paris kitchen. No se han encontrado descripciones de biblioteca. |
Debates activosNingunoCubiertas populares
Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceClasificación de la Biblioteca del CongresoValoraciónPromedio:
¿Eres tú?Conviértete en un Autor de LibraryThing. |
This is typical of her advice to readers of Ms. Toklas' perfectly simple onion soup:
"Consider that this is said in a whisper: You can use Miss Toklas' ideas even though you resort to canned or packaged dehydrated onion soup. Use her croutons covered each with a slice of Swiss cheese. Add 1/2 cup cognac to 6 cups of soup which has been prepared in the usual way according to package directions."
Dear god.
Or how about this?
"Despite her lightly veiled disdain of deep-freeze vegetables, I have a feeling that Miss Toklas would approve of frozen artichoke hearts. They are very convenient to use in this recipe."
"Since olive oil is so expensive and rather tricky for deep-fat frying, we suggest that you use Mazola, Wesson or peanut oil instead."
Poppy was a hack. A good-natured hack.