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 Cookbookcollects 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. The pages are enriched by family photos; dining passages from stories such asA Moveable Feast,The Old Man and the Sea, andA 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.
“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 makesThe Hemingway Cookbooka 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 folS4
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