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 Cookbook
collects 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 as
A Moveable Feast
,
The Old Man and the Sea
, and
A 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.