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1 Beaverton Cooking and Food- Gastronomic Literature

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Serve It Forth

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Serve It Forth Cover

 

Synopses & Reviews

Publisher Comments:

In Serve It Forth, her first book, M. F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew.

Synopsis:

This collection of entertaining anecdotes includes the abuses of the potato and how it can be dignified, social status relative to one's appreciation of vegetables, and the growth of the art of eating in ancient Greece and Rome.

About the Author

M.F.K. Fisher is the author of numerous books of essays and reminiscences, many of which have become American classics.

Product Details

ISBN:
9780865473690
Author:
Fisher, M. F. K.
Publisher:
North Point Press
Author:
Fisher, M. F. K.
Location:
San Francisco :
Subject:
General
Subject:
Cookery
Subject:
Essays
Subject:
Gastronomy
Subject:
Food
Subject:
Dinners and dining
Subject:
Cooking and Food-General
Copyright:
Series:
Art of Eating
Series Volume:
v. 27, no. 6
Publication Date:
20020931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
160
Dimensions:
7.64 x 5.41 x 0.42 in

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General

Serve It Forth Used Trade Paper
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Product details 160 pages North Point Press - English 9780865473690 Reviews:
"Synopsis" by , This collection of entertaining anecdotes includes the abuses of the potato and how it can be dignified, social status relative to one's appreciation of vegetables, and the growth of the art of eating in ancient Greece and Rome.
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