Author(s): M. F. K. Fisher; Joan Reardon
RUTH REICHL "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." JULIA CHILD "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." ALCIE WATERS "This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture."
Mary Frances Kennedy (M.F.K.) Fisher is revered as one of America's best food writers. Her personalized essays on the pleasures of cooking and eating made her famous. Her most popular books--"Serve It Forth," "Consider the Oyster," "How to Cook a Wolf," "The Gastronomical Me," and "An Alphabet for Gourmets"--were bound into one volume--"The Art of Eating"--in 1954. In 1990, "The Art of Eating" received the James Beard Foundation Cookbook Hall of Fame Award.