“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

A novel of Paris in the 1930s from the eyes of the Vietnamese cook employed by Gertrude Stein and Alice B. Toklas, by the author of The Sweetest Fruits. Viewing

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

A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France During les trente glorieuses—a thirty-year boo

The Artists' and Writers' Cookbook is a collection of personal, food-related stories with recipes from 76 contemporary artists and writers. Inspired by a book f