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Description
"The Art Of Eating" 1954 FISHER, M.F.K.FISHER, M. F. K. [749] pp. The Macmillan Company 1954 9 1 2" x 6 1 2" Jacket illustration by Cornelio Martinez *w birthday inscription on FFEP* Should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture.Alice Waters This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer whose artful personal essays about
FISHER, M.F.K.
[749] pp.
The Macmillan Company
1954
9 1/2" x 6 1/2"
Jacket illustration by Cornelio Martinez
*w/ birthday inscription on FFEP*
“Should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture.”—Alice Waters
This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer “whose artful personal essays about food created a genre” (The New York Times) and who writes “practically, often profoundly, and always beautifully” (San Francisco Chronicle). Spanning from the autobiographical to the historical, it compiles her works Serve It Forth; Consider the Oyster; How to Cook a Wolf; The Gastronomical Me; and An Alphabet for Gourmets.
“How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, ‘When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it…and then the warmth and richness and fine reality of hunger satisfied.’ This is the stuff we need to hear, and to hear again and again.”—Julia Child
“Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her.”—Ruth Reichl
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