Fisher identifies a variety of human cravings and the means to find nourishment in what is the most intimate of the five volumes in North Point's jacketed paperback series, now complete.
First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.
This collection of Fisher's first five food-related books chronicle her life in Europe throughout the 1930s and 1940s, covering not only the delights of French cooking but the deprivations and substitutions of the war years. It includes AN ALPHABET FOR GOURMETS, THE GASTRONOMICAL ME, CONSIDER THE OYSTER, HOW TO COOK A WOLF, and SERVE IT FORTH. ...
Over the years M. F. K. Fisher spent much of her time living and travelling round 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 ...
In one of her most celebrated books, the doyenne of food writers offers us more than 140 of her favourite and most famous recipes. Here are dishes for every course of every meal - from 'Teasers and Titbits', through 'Some Seeds of this Planet' to 'A Plethora of Puddings'. Whether simple or esoteric, all are served with an inimitable mixture of wit ...
Any discussion of the great masters of American English must include the writings of Mary Frances Kennedy Fisher. For more than sixty years, in her writings about family, food, and travel, Fisher amassed a body of work that belongs on any shelf of classic American writing. Assembled here in this new edition is a generous selection from the books ...
M. F. K. Fisher, despite her wealth of autobiographical writings, has always been an elusive figure. This illuminating biography is constructed from excerpts from her books, and also includes photographs and a text by Dominique Gioia.
Written by experienced attorneys, this comprehensive book reveals the advantages and disadvantages of forming an incorporation and includes a self-help legal kit with more than 20 useful forms.
Like the savory, simple dishes she favored, M. F. K. Fisher's writing was often "short, stylish, concentrated in flavor, and varied in form," writes Joan Reardon in her introduction to this eclectic, lively collection. Magazine writing launched and helped to sustain Fisher's long, illustrious career and in these fifty-seven pieces we experience ...
Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued as a sumptuous jacketed paperback. Includes 28 recipes and descriptions of various regional styles of preparation.
This is the final volume of selections from food writer M.F.K. Fisher's journals, short stories, and correspondence. In LAST HOUSE, Fisher recalls her adventures in France as a young wife and student and writes about her return to California, where she spent the last 20 years of her life. In these warm memoirs, Fisher ruminates on her favorite ...
Food writer M. F. K. Fisher's letters, from her life as a young married woman in France to shortly before her death at the age of 84. Fisher's letters are an intriguing guide to her complex and witty personality, but the quality of the writing doesn't compare to her autobiographical works. However, the letters are a valuable adjunct, and they do ...
Noted food writer and gourmand Baba Khalsa has traveled the country interviewing America's foremost chefs and food connoisseurs on the subject of delicious vegetarian cooking. The result is a spectacular collection of anecdotes and recipes contributed by such premier chefs as Julia Child, Craig Clairborne, Andre Soltner and others.
This collection of Fisher's first five food-related books chronicle her life in Europe throughout the 1930s and 1940s, covering not only the delights of French cooking but the deprivations and substitutions of the war years. It includes AN ALPHABET FOR GOURMETS, THE GASTRONOMICAL ME, CONSIDER THE OYSTER, HOW TO COOK A WOLF, and SERVE IT FORTH. ...
Fisher's magic with language is intertwined with her culinary expertise to provide the perfect recipe for teaching some basic steps to satisfying one's appetite.
This travelogue combines the author's portraits of Aix-en-Provence and Marseilles, creating not only a celebration of these two highly individual towns, but also a description of French food, French manners and the French people themselves. M.F.K.Fisher has also written "As They Were, With Bold Knife and Fork", "A Cordial Water" and "The Art of ...
M. F. K. Fisher's lively introductions to various books she has contributed to over the years cover a wide range of topics, from her parents to Maurice Chevalier to the joys and crotchets of getting old--and, of course, many fascinating aspects of food and wine.
Essays and anecdotes on the subject of gastronomy discuss the abuses of the potato, the furtive enjoyment of "secret eatings," and the culinary customs of ancient Greece, the Roman empire, and medieval Europe.
In M. F. K. Fisher's novel, based on her own sojourn in Aix-en-Provence in the 1940s, a mother and her two daughters experience café life under the supervision of a mysterious domineering dog.
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