“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.

The Autobiography of Alice B. Toklas was written in 1933 by Gertrude Stein in the guise of an autobiography authored by Alice B. Toklas, who was her lover. It i

Film critic and food writer Alissa Wilkinson sits down with a hypothetical table of smart, engaging, revolutionary women of the twentieth century to explore the