With Bold Knife and Forkby M. F. K. Fisher
"And seriously I think every recipe I have used, unless I have stated flatly that it was the nadir of all such formulae, or printed solely for amazement, is workable, useful, and delicious. Wow. And also I have made every one, and changed it over the years, which is a
The return of a classiclong-lived and treasured by all who love the good, considered life.
"And seriously I think every recipe I have used, unless I have stated flatly that it was the nadir of all such formulae, or printed solely for amazement, is workable, useful, and delicious. Wow. And also I have made every one, and changed it over the years, which is a rare thing, I state as a jaded viewer of the current crop of shameless cheating books being published for kitchen-buffs.
"Well...back to my fish."
From a letter to her editor, February 5, 1968
Boldly confessing her prejudices and her passions, M. F. K. Fisher has written a mouth-watering, soul-satisfying book composed of seventeen chapters with over 140 recipes. Whether recalling forbidden fruits from her childhood (like mashed potatoes with catsup), her mother's legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that has become her hallmark. Here are dishes for every course of every meal, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles.
Author Biography: In a career that extended over seven decades until her death in 1992, Mary Frances Kennedy Fisher wrote twenty-six books with a prose style at once vivid, elegant, and a little bit wicked. Her books include The Gastronomical Me, How to Cook a Wolf, Consider the Oyster, and Serve It Forth.
- Sterling Publishing
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