The newest edition of THE ALICE B. TOKLAS COOK BOOK (Harper Perennial, 2010) came out yesterday published by the paperback division of its original 1954 publisher then called Harper & Sons. (The title of the book maintains the original spelling of “cookbook” as two words.) This book is a reprint of the original, but includes a foreword written by food writer M.F.K. Fisher for the thirtieth anniversary edition. Fisher regrets that she never met Alice, though she had several chances while living in Paris.
By the end of the first week that this edition was released, it was within the top fifty French cookbooks on amazon.com. Not bad!
In the fifty six years since it first came out, the cookbook has only been out of print for a very short time and has been widely translated, most recently into Norwegian and became a bestseller in Scandinavia.
The continuing popularity of the cookbook is largely due to the “Haschish Fudge” recipe, page 259 of the latest edition, which though really more of a spicy, nut candy than a fudge, morphed into “Alice B. Toklas Brownies” in the 1960s. (See Ruth Reichl note below.) The cookbook is, however, more than just this notorious recipe, and the story of how it came about and has endured all of these years is in itself blogworthy.
The latest edition with a cover blurb by friend Janet Flanner.
