Brillat-Savarin

Mary Frances Kennedy Fisher

Or, Meditations on Transcendental Gastronomy

M. F. K. Fisher's Translation of The Physiology of Taste

In this collection of essays the noted writer conjures up pleasures--and pangs--of sight, sound, and taste, in California, in France, and at sea, and evokes a world that is splendidly colored, keenly felt, and richly personal

As They Were

Presents the author's five celebrated gastronomical works distilling the essence of her culinary art

The Art of Eating

A Considerable town

Provocative writings from the foremost anarchist journal published in America -- Emma Goldman's Mother Earth

An M.F.K. Fisher Reader

The Measure of Her Powers

Not Now But Now

This collection of interviews captures the conversations of a writer about whom the Chicago Sun-Times says, "She is to literary prose what Sir Laurence Olivier is to acting or Willie Mays is to baseball." These interviews reveal M.F.K. Fisher's fierce wit and her uncompromising and frequently contradictory attitudes toward the luxuries and necessities of gastronomy - the idea that sensual appreciation, in all aspects of life, is or should be necessary.

Conversations with M.F.K. Fisher

The author shares her kitchen philosophy and offers advice on preparing appetizers, soups, casseroles, and other dishes

With Bold Knife and Fork

A Welcoming Life captures in photographs and text the remarkable life of one of America's most beloved writers, M.F.K. Fisher. The physical and emotional landscapes of Fisher's life are here in image and anecdote: her childhood in a Quaker town in southern California just after the turn of the century; her sensual and intellectual awakening as a young woman in France in the 1930s; the uneven terrain of her adult life as writer, wife, daughter, parent; and finally the refuge of northern California's wine country, where Fisher spent her last years.

The MFK Fisher Scrapbook

A Welcoming Life

Describes the author's experiences while traveling in France and portrays the cultures of the French towns of Marseille and Aix-en-Provence

Two Towns in Provence

Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. ø In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes?in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts?Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. ø In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover?s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.

M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child

Masters of American Cookery

There is a kind of withdrawal, courteous but cabalistic, that a person meets in trying to talk with Quakers about their faith, if he is not a member of the Society of Friends and is plainly not trying to become one. At the opposite end of the pole of discipline and self-control there is the dewy-eyed sentimentality of people of other Christian sects who think of Quakers as men of infinite brotherhood and patience, and of understanding, and good will and everything basically to be desired but left unattained in modern life, at least by non Quakers.

Among Friends

This book is about feasting. It is a collection of excerpts-sentences, and paragraphs, and even pages-concerned with man's fundamental need to celebrate the high points of his life by eating and drinking. It is true that such a subject is note always connected, perforce, with the fine art of gastronomy, but still it is honest and intrinsically necessary in any human scheme, any plan for the future, any racial memory. -M.F.K. Fisher

A Book of Banquets

Here Let Us Feast

How to Cook a Wolf

An upbeat collection of fifty-seven stories and essays celebrates the esteemed food writer's five-decade career and includes rare contributions to lesser-known and ephemeral magazines, as well as pieces previously published in such periodicals as Gourmet, Bon Appetit, and Harper's Bazaar.

An Assortment of Short Works by M.F.K. Fisher

A Stew Or a Story

Part fantasy, part autobiography, the tale chronicles a sojourn in one of France's most beautiful cities.

The Boss Dog

The Gastronomical Me

Anne Lamott

Six decades of correspondence sketch the story of a young adult who shouldered enormous domestic responsibilities as daughter, mother, and wife - a sensuous woman who managed to find success as a writer despite a paucity of money, time, and occasionally, spirit. These letters give voice to the self-doubt that lingered behind her strong public persona and tell of her long struggle to find a place in the world - not only as a writer but as a person.

Correspondence, 1929-1991

M.F.K. Fisher, a Life in Letters

The author writes about her passion for Marseilles--a city she has known for half a century--describing all aspects of past and present life in the ancient seaport

Mary Frances Kennedy Fisher

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