For those who don’t have the time or desire to cross the oceans just to get a taste of Ernest Hemingway’s favourite foods, and for those who’ve already read his stories and novels, the best thing to do is to seek out the wine and food tips and hints found in the book of Craig Boreth, The Hemingway Cookbook, and try preparing some of the 125 recipes for cocktails and dishes that the author proposes.
From the Roast Suckling Pig of Casa Botin in Madrid to the Roast Duckling of Harry's Bar in Venice, to the Hemingway Daiquiri from El Floridita in Havana or the Crabe Mexicaine from Prunier in Paris and even the African Fillet of Lion.
The Hemingway Cookbook By Craig Boreth Chicago Review Press
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