The author shares French- and American-style recipes as well as memories of her experiences in France with Gertrude Stein

The Alice B. Toklas Cook Book

Cookbooks, Food & Wine

Toklas, Alice B.

Cooking Education & Reference

Harpercollins

“A book of character, fine food and tasty human observation." —The New Yorker
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.

Biographies & Memoirs

Professionals & Academics

Harper-perennial

“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had 
A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein’s romantic partner, with a new introduction by beloved culinary voice Ruth Reichl. 
Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. 
Nearly 70 years earlier, there was Alice. 
When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso—and of course by Alice and Gertrude themselves. 
While The Autobiography of Alice B. Toklas—penned by Gertrude Stein—adds vivid detail to Alice’s life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights. 
In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude’s lives together. In “Murder in the Kitchen,” Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in “Dishes for Artists,” she describes her hunt for the perfect recipe to fit Picasso’s peculiar diet; and, of course, in “Recipes from Friends,” she provides the recipe for “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one’s personality on several simultaneous planes.” 
With an updated look and feel, and a heartwarming introduction from Gourmet’s famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.

Community & Culture

Harper Perennial Modern Classics

Murder in the Kitchen

Penguin Classics

Letters to Steward from the famous expatriate pair, dating from the 1930s through 1966, reflect a true friendship among the correspondents, the striking personalities of Stein and Toklas, and their life in Paris

Dear Sammy: Letters from Gertrude Stein and Alice B. Toklas

Steward, Samuel

STEIN, Gertrude

St Martins Pr

Baby Precious Always Shines: Selected Love Notes Between Gertrude Stein and Alice B. Toklas

Off and on, during the entire period they were together, Gertrude and Alice wrote each other little love notes. Calling her "wifey" and most often addressing her as "baby precious," Stein scribbled her love for Toklas in quick moments of unselfconscious desire, notes that are small but significant testimonies to her long-lived love. And on occasion, Toklas penned or typed letters back to her "husband." These notes are brief, mantra-like enticements: tender, beseeching, caring and confessing, funny and game, sexually-charged and sincere, quotidian and queer, but always passionate. Each one marks the pleasures--infrequently, the pains--of married love. When fitted together, the notes create a tantalizing mosaic of a marriage between two women that was built to last.

LGBTQ+ Books

Letters to Steward from the famous expatriate pair, dating from the 1930s through 1966, reflect a true friendship among the correspondents, the striking personalities of Stein and Toklas, and their life in Paris.

Steward, Samuel M. (editor) Stein, Gertrude

Houghton, Mifflin Company

What is Remembered

ABACUS +

The author describes her childhood, education, and thirty-nine year relationship with Gertrude Stein and shares her impressions of famous writers and painters of the twenties

What Is Remembered

NORTH POINT PRESS

Two hundred recipes by a renowned intellectual and epicure, from her Paris kitchen.

Aromas and Flavors: Of Past and Present (Cook's Classic Library)

Main Courses & Side Dishes

Lyons Pr

See the best price to sell, buy, or rent books by Toklas, Alice B.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Toklas, Alice B.

See the best price to sell, buy, or rent books by Toklas, Alice B.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Alice B. Toklas Cook Book

The Alice B. Toklas Cook Book

The Alice B. Toklas Cook Book

Murder in the Kitchen

Dear Sammy: Letters from Gertrude Stein and Alice B. Toklas

Baby Precious Always Shines: Selected Love Notes Between Gertrude Stein and Alice B. Toklas

Dear Sammy: Letters from Gertrude Stein and Alice B. Toklas

What is Remembered

What Is Remembered

Aromas and Flavors: Of Past and Present (Cook's Classic Library)