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. ...
Joan Reardon's engaging and extremely thorough biography of M.F.K. Fisher uses interviews with her subject and with Fisher's family and friends, as well as incursions into Fisher's own papers, to paint a candid portrait of a complicated woman. Emphasizing the fact that Fisher was not only one of the first major food writers but one who enriched ...
From her very first book, "Serve It Forth," M.F.K. Fisher wrote about her ideal kitchen. In her subsequent publications, she revisited the many kitchens she had known and the foods she savored in them to express her ideas about the art of eating. "M.F.K. Fisher among the Pots and Pans," interspersed with recipes and richly illustrated with ...
A tribute to the three women who have transformed the way Americans experience food. Reardon reveals the personal and professional connections among these women and explores the impact thay have had on the role of women in the culinary professions.
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 ...
In this charming volume dedicated to the most tender and delicate of seafood, elusive facts and helpful hints about choosing, preparing, and eating oysters accompany 185 creative recipes plus quotations from famous oyster lovers ranging from Shakespeare to Julia Child. Color insert.
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