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Chargement... Aromas and Flavors of the Past and Presentpar Alice B. Toklas
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Two hundred recipes by a renowned intellectual and epicure, from her Paris kitchen. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.5944Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe FranceClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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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.