"Craig Boreth's journey through the best of Papa's eating and drinking in his real life as well as in his fiction is....masterful and lends the work a storylike quality which is rarely found in a cookbook. This work will be an appropriate and valuable addition to the Hemingway centenary and one which anyone with a healthy appetite and a good imagination will enjoy in more ways than one."

-John H.N. Hemingway

"Hemingway....has always been larger than life, and these recipes, like his writing, exude that lustiness and vitality. We end up with dishes from the most mythical and romantic spots in the world: France, Italy, Spain, Africa, Key West, and Cuba. And to have the book spiked with the words and observations makes The Hemingway Cookbook a truly extraordinary package."

-Charlie Trotter, chef and owner of Charlie Trotter's, a Mobil Five Star, AAA 5 Diamond, and Relais & Chateaux, Relais Gourmands restaurant

"An engagingly written, carefully researched, handsomely illustrated account of Ernest Hemingway's lifetime of gastronomic adventure with delectable recipes....Truly a feast for all the senses, a treasure for Hemingway buffs and gourmets alike."

-Susan F. Beegel, Editor The Hemingway Review

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

-Allen Josephs, President The Ernest Hemingway Foundation & Society

"A wonderful culinary biography of one of America's premiere writers....Cooks, cookbook collectors, and of course, fans of Hemingway will find much to savor in this wonderful volume."

-Jennifer Wheeler, Executive Director The Ernest Hemingway Foundation of Oak Park

"For someone who reads cookbooks like novels, what a delight to find both in one publication. What a pleasure to romp with Hemingway as he eats and drinks his way through life. Liberally sprinkled with appropriate quotations, citations and biographical data along with detailed recipes and menus, this book will certainly find a place in the kitchen and on the bookshelf of gourmets, gourmands, and the literati."

-Howard B. Carron, Ph.D., Editor-in-Chief Cigar Lovers Magazine

"Papa had some pungent comments about wine then that still ring true today."

-Harvey Steiman, Editor-at-Large The Wine Spectator

"Authentic recipes from Hemingway's favorite places bring to life an aspect of his life and writings long overlooked. Food was obviously very dear to Hemingway's heart and an integral part of his expansive love of life. ˇOlés! for The Hemingway Cookbook."

-Penelope Casas author, Tapas: The Little Dishes of Spain