This collection of interviews captures the conversations of a writer about whom the Chicago Sun-Times says, "She is to literary prose what Sir Laurence Olivier is to acting or Willie Mays is to baseball." These interviews reveal M.F.K. Fisher's fierce wit and her uncompromising and frequently contradictory attitudes toward the luxuries and necessities of gastronomy - the idea that sensual appreciation, in all aspects of life, is or should be necessary.
Whether the subject of her fancy is the lowly, unassuming potato or the love life of that aphrodisiac mollusk the oyster, Mary Frances Kennedy Fisher writes with a simplicity that belies the complexities of the life she often muses on. She is hailed as one of America's preeminent writers about gastronomy. But to limit her to that genre would be a disservice. She was passionate and well–traveled, and her narratives fill over two dozen highly acclaimed books. In this collection of some of her finest works, we learn that Fisher's palette was not only well trained in gastronomical masterpieces, but in life's best pleasures as well. Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisher is an instructional manual on how to live, eat, and love brought together by prolific researcher and culinary enthusiast Anne Zimmerman. With great care she has selected essays that sometimes forgive our lustful appetites, yet simultaneously celebrate them, as in "Once a Tramp, Always . . . " and "Love in a Dish," which guides us down the path to marital bliss via the family dining table. It is through this carefully chosen selection, which includes two essays never before collected in book form, that we encounter Fisher's bold passion for cuisine and an introduction to her idea of what constitutes the delicious life.
Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. ø In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes?in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts?Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. ø In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover?s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.
MFK Fisher is widely recognised as one of the finest writers on food and the pleasures of the table. Over the years she spent much of her time living and travelling around France, and ruminating - wisely, entertainingly, and with a deep and well-informed affection - on French food, French manners, French places and, of course, the French themselves. Here she not only celebrates, in her uniquely perceptive, evocative fashion, Aix-en-Provence and Marseille, but also gives us 'my picture, my map, of a place and therefore of myself'. Weaving together topography, history, folklore and personal memoirs with the look, the sound, the smell and (above all, perhaps) the taste of her chosen cities, MFK Fisher provides the traveller, the lover of food, France and fine writing with unforgettable portraits of two remarkable and highly individual towns.
Moment of wisdom - Answer in the affirmative - The weather within - The unswept emptiness - Another love story - The second time around - The lost, strayed, stolen - The reunion - The oldest man - A question answered - Diplomatic, retired - Mrs Teeters' tomato jar - A kitchen allegory - A delayed meeting - Notes on a necessary pact.
Now back in print, this classic cookbook has been treasured by all who love the good, considered life. Boldly confessing her prejudices and passions, Fisher provides a mouthwatering, soul-satisfying book composed of 17 chapters and more than 140 recipes for every course of every meal--from the simplest to the most esoteric.
Presents information about food and nutrition and discusses such topics as kitchen equipment, shopping for food, basic cooking techniques, planning and serving meals, and career opportunities in the food industry.
French cooking as it has evolved in the provinces is, to a reasonable degree, anyone's to command. Given the intrinsic wish to continue as long as possible, in this chancy world, the rituals of eating in order to live, we can all follow with rare enjoyment the patterns of people who for centuries have managed to subsist on what their nearest hills and brooks and meadows provide for them.
Bringing together twenty of the author's prefaces to books by other writers and fifteen to her own, this volume collects a variety of observations on life, art, travel, food, and drink
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