by Craig Boreth.
The Hemingway Cookbook collects more than 125 recipes
from Hemingway’s life and art featuring such unique
dishes as Dorado Fillet in Damn Good Sauce, Woodcock
Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion
washed down with Campari and Gordon’s Gin or a cool
B&W photos, 8x9 inches, 240 pages.