M. F. K. Fisher

Joan Reardon

A commemorative keepsake edition of the food writing classic is a compilation of many of the author's best writings and features an introductory tribute by Fisher's leading biographer and quotes from some of today's top culinary names. Original.

The Art of Eating

The author recounts her first experiences with various foods, recalls memorable meals, and describes her travels

The Gastronomical Me

First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

How to Cook a Wolf

Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued as a sumptuous jacketed paperback. Includes 28 recipes and descriptions of various regional styles of preparation.

Consider the Oyster

Essays and anecdotes on the subject of gastronomy discuss the abuses of the potato, the furtive enjoyment of "secret eatings," and the culinary customs of ancient Greece, the Roman empire, and medieval Europe.

Serve It Forth

Discusses dining alone, meals of celebration, bachelor cooking, the correct attitude for a gourmet, and various foods

An Alphabet for Gourmets

Americans Sara Porter and Tim Garton entertain beautiful and talented visitors at their farmhouse in neutral 1938 Switzerland, as war in Europe gathers.

a novel

The theoretical foot

Now back in print, this classic cookbook has been treasured by all who love the good, considered life. Boldly confessing her prejudices and passions, Fisher provides a mouthwatering, soul-satisfying book composed of 17 chapters and more than 140 recipes for every course of every meal--from the simplest to the most esoteric.

With Bold Knife and Fork

Aileen Ah-Tye

with 61 color photographs

M.F.K. Fisher's Provence

Among Friends

"M.F.K Fisher’s latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition . . . A royal feast, indeed!" —The New York Times Betty Fussell—winner of the James Beard Foundation’s journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue—is the perfect writer to introduce M.F.K Fisher’s Here Let Us Feast, first published in 1946. The author of Eat, Live, Love, Die has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher. The celebrated author of such books as The Art of Eating, The Cooking of Provincial France, and With Bold Knife and Fork, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting. She also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure.

A Book of Banquets

Here Let Us Feast

MFK Fisher is widely recognised as one of the finest writers on food and the pleasures of the table. Over the years she spent much of her time living and travelling around France, and ruminating - wisely, entertainingly, and with a deep and well-informed affection - on French food, French manners, French places and, of course, the French themselves. Here she not only celebrates, in her uniquely perceptive, evocative fashion, Aix-en-Provence and Marseille, but also gives us 'my picture, my map, of a place and therefore of myself'. Weaving together topography, history, folklore and personal memoirs with the look, the sound, the smell and (above all, perhaps) the taste of her chosen cities, MFK Fisher provides the traveller, the lover of food, France and fine writing with unforgettable portraits of two remarkable and highly individual towns.

Two Towns in Provence

M.F.K. Fisher's A Cordiall Water is a collection of remedies, elixirs, restoratives, and fortifiers interspersed with autobiographical anecdotes from her life in California, France, Mexico and Switzerland. These recipes deal with commonplace ailments - warts, nosebleeds, cures for cats, aging skin, and hangovers - and a surprising list of ingredients.

A Garland of Odd and Old Receipts to Assuage the Ills of Man & Beast

A Cordiall Water

The first volume of reminiscences by one of America's best-loved writers. "Vintage Fisher. . . . (Her diaries and stories) bathe her youth and beauty in a golden light like the stuff of Gustave Dore engravings, the light of a better place and a better time when people were still made out of heroics."--Washington Post Book World.

Stories and Memoirs, 1908-1929

To Begin Again

'Poet of the appetites'John Updike M.F.K. Fisher's personal, intimate culinary essays are well-loved American classics, combining recipes with her anecdotes, reminiscences, cultural observations and passionate storytelling. Considered the greatest American prose writer by W. H. Auden, Fisher saw eating as inextricably bound up with living well. Whether reflecting on an epic lunch served by a fanatical waitress, the life-giving properties of wine, quails whose glorious smell 'would rouse Lazarus' or how the love of food can save a marriage, each piece is a perfectly-crafted work of art. Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.

Love in a Dish and Other Pieces

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."

"For M.F.K. Fisher, the enjoyment of food and wine were inextricably linked. As the greatest female food writer of the 20th century, her dozens of books and essays are bursting with mindful observations about eating with gusto and the distinctive pleasure that comes from nourishing yourself and others. Thus, it's not surprising that most of her expansive body of work contains many references to wine. But in this book, wine is the central character. The anthology spans her legendary writing career, from her indulgent, wine-drinking days in France in the 1930s, to her years as a gastronomic grande dame living in California wine country in the 1960s, 70s, and 80s. Not just a food writer, Fisher's love for wine and other potables and her passionate declarations of the deep satisfaction that comes from a dinner table populated by good food and drink and pleasant companions, were in fact culture changing"--

Musings on Wine and Other Libations

M.F.K. Fisher

When Robert Lescher died in 2012 an unpublished manuscript of M.F.K. Fisher's was discovered neatly packed in the one of the literary agent's signature red boxes. Inspired by Fisher's affair with Dillwyn Parrish — who was to become her second husband — The Theoretical Foot is the master stylist's first novel. In it she describes the life she all–too–briefly had with the man she'd ever after describe as the one great love of her life. It tells of a late–summer idyll at the Swiss farmhouse of Tim and Sara, where guests have gathered at ease on the terrace next to the burbling fountain in which baby lettuces are being washed, there to enjoy the food and wine served them by this stylish American couple. But all around these seemingly fortunate people, the forces of darkness are gathering: The year is 1939; World War II approaches. And the paradise Tim and Sara have made is being besieged from within as Tim — closely based on Parrish — is about to suffer the first of the circulatory attacks that will cause him to lose his leg to amputation.

A Novel

The Theoretical Foot

Diana Rosen

James Norwood Pratt

Since the discovery of tea as a beverage nearly 5,000 years ago, hundreds of different brews have been perfected, and tea lovers have flourished in nearly every country on Earth. This book is the ultimate connoisseur's guide to tea types, histories, legends, and lore, tea brands throughout the world, retail and mail-order tea companies, and more. Photos, many in color.

The Ultimate Connoisseur's Guide to Buying, Brewing, and Enjoying Tea

The Tea Lover's Companion

“Should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture.”—Alice Waters This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer “whose artful personal essays about food created a genre” (The New York Times) and who writes “practically, often profoundly, and always beautifully” (San Francisco Chronicle). Spanning from the autobiographical to the historical, it compiles her works Serve It Forth; Consider the Oyster; How to Cook a Wolf; The Gastronomical Me; and An Alphabet for Gourmets. “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.”—Julia Child “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.”—Ruth Reichl

M. F. K. Fisher

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