Food in Good Season

Food in Good Season

by Betty Harper Fussell

Editorial Reviews

Library Journal - Library Journal
Fussell is an articulate, knowledgeable, and engaging writer. These seasonal pieces, most originally published in Country Journal , highlight her favorite New England foods, real American food that is simply prepared. Her compulsively readable musings on ``The Redskinned Cranberry,'' ``Our Garlic Revolution,'' or ``Sexy Artichokes and Asparagus'' incorporate culinary and ethnic history along with personal anecdotes and strong opinions. Recipes are as likely to have come from Martha Washington's Booke of Cookery as from a more recent text, but Fussell has made each of them her own. Highly recommended. BOMC alternate; BH & G alternate. JS

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Knopf Doubleday Publishing Group
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Edition description:
1st ed

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