Table of Contents, with sample recipes
The Hemingway Bar
The Hemingway Wine Cellar

The Hemingway Cookbook comprises a feast for the senses, useful and necessary for the scholar but even more intriguing and pleasurable for the aficionado.

From Nick Adams's streamside coffee to Colonel Cantwell's Martinis at Cipriani's, from Jake Barnes's Rioja Alta to David and Catherine Bourne's Perrier-Jouët (not to mention Hemingway's own Mojitos and Papa Dobles); from Nick's canned beans with ketchup to Jake's roast suckling pig at Casa Botín (not to mention Gregorio Fuentes's Red Snapper Stew, Mary Hemingway's Picadillo or Hemingway's own Fillet of Lion)-Craig Boreth has dug up and documented the entire range of the Hemingway gustatory experience.

-Allen Josephs, President
The Ernest Hemingway Foundation & Society