Frances Bissell

Food writer

Serif's 1994 edition is a more attractive book than the 1984 Harper & Row US Edition –although I should declare an interest here. The late and much missed Stephen Hayward of Serif Books published my books on floral cooking which, like the Toklas, were also designed by Pentagram. The contents are as delightful as the cover is elegant, with a fine sense of time and place, of France before and during the Second World War, and some serious name dropping, describing kitchen suppers for Picasso.

Joanne Hendricks

Owner of Joanne Hendricks Cookbooks

An observation of life & entertaining during WW1 & 2 in Europe of the circle of the now famous writers & artists. with recipes, minus the famous 'haschich fudge, under 'Desserts Cold' in the Index of Recipes that was included in the 1st London edition published by Michael Joseph, in the same year as the US edition.

Oliver Rowe

Chef

I’m not sure I’ve ever actually cooked from this book, but its quirky nature and the sense that it provides a snapshot of a time that although faded, we still feel in our bones, make it unique and special in the culinary canon.

Marlena Spieler

Food writer and broadcaster

Her stories, her time era, her enthusiasm for food, her kitchen life and tales.

Glynn Christian

Food writer and author

Ursula Heinzelmann

Food and wine writer, Director of the Oxford Symposium on Food and Cookery

Ruth Rogers

American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe

Killian Fox

Founder and editor of The Gannet

Bernadette Le Roux

Editor

Dino Joannides

Author

Tamar Adler

Food writer