Scott Fitzgerald's Taste of France Recipies inspired by the cafes and bars of Fitzgerald's Paris and the Riviera in the 1920s by Carol Hylker

F.Scott Fitzgerald's

Taste of France Recipies inspired by the cafes and bars of Fitzgerald's Paris and the Riviera in the 1920s is a cookbook written by Carol Hilker and published by Cico Books. A splash in the french culinary past and present without forgetting the evolution that food and drinks had, thanks to the arrival in Paris and in the Riviera of a lot of Americans in the 1920s.

The so-called famous drink Bloody Mary was invented in Paris; the most famous french bread the baguette didn't exist 'till the 1920s and was introduced because a fast bread ready for breakfast.

Divided in sections: Breakfast, Luncheon, Horse D'Ouvres, Soup and Salad, Dinner, Dessert and Baking, Drinks the author will tell us beautiful anedocts of the couple Zelda-Francis Scott Fitzgerald, at the same time introducing us the favorite dishes of their friends as well. We will discover that, if Fitzgerald and Hemingway loved a robust breakfast with ham and egg, Zelda appreciated the most Buttermilk Biscuits while James Joyce went crazy for hot chocolate and Café au Lait.

A dish introduced thanks to the arrival and influence of Americans in France in the 1920s was the devil egg salad sandwich, before not existing. Gertrude Stein went crazy for the roast beef picnic sandwich.

I found curious Sara Murphy's creamed corn risotto with poached eggs while the Pot au Feu was one of the dishes you could eat more often if invited at the house of Gertrude Stein for lunch.

Mentioned the escargots, we will learn how to cook a delicious Scott's tomato soup (great story behind), the James Joyce's Beef Tea, how to bake a wonderful baguette and a stunning Bouillabaisse; we will learn that one of the favorite dishes of T.S. Eliot was the duck a l'Orange. Alice Toklas, the companion of Gertrude Stein was a great cook: she loved to bake often butter cookies for the guests. I signal also a butter tea cake, strawberry with balsamic cream and the Cherry Clafoutis.

Wonderful and yummy pictures, each recipe is accompagnied by a picture and an exaustive explanation. If you love literature and these authors, I am more than sure that this book can be absolutely indispensible for you for preparing a launcheon at theme: "Taste of Food of the Jazz Age" you can call the event.

Anna Maria Polidori