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THE Art of Eating Paperback – 9 Sep 1988

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Product details

  • Paperback: 749 pages
  • Publisher: Random House USA Inc (9 Sept. 1988)
  • Language: English
  • ISBN-10: 0394713990
  • ISBN-13: 978-0394713991
  • Product Dimensions: 20.1 x 13 x 4.3 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 420,754 in Books (See Top 100 in Books)

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Product Description

Review

This 50th anniversary paperback reprint contains what Julia Child referred to as "the essence of M.F.K. Fisher." Fisher (1908–1992) was one of this country′s earliest food writers; her eloquent yet unostentatious prose has charmed generations. The 784–page collection brings together five works originally published under separate titles: "Serve it Forth," "Consider the Oyster," "How to Cook a Wolf," "The Gastronomical Me" and "An Alphabet for Gourmets." There are also recipes scattered throughout. ( Washington Post , April 28, 2004)

"Fisher (1908–1992) was one of this country′s earliest food writers; her eloquent yet unostentatious prose has charmed generations." ( Washington Post , April 28, 2004) --This text refers to an out of print or unavailable edition of this title.

From the Inside Flap

More than 50 years after M. F. K. Fisher logged her musings an d memories on food, love , and life, her nuanced stories still entertain and enlighten. If you haven′t yet read Fisher′s work, you will thoroughly enjoy discovering its variety, richness, and honesty. If it has been a while since you last delved into her writing, you will be captivated once again. Here are a few passages: SERVE IT FORTH "The Standing and the Waiting" "We talked, and well, and all the dinner was most excellent, and the wine was like music on our tongues. Time was forgotten. . . . We watched as in a blissful dream the small fat hands moving like magic among bottles and small bowls and spoons and plates, stirring, pouring, turning the pan over the flame just so, just so, with the face bent keen and intent above." CONSIDER THE OYSTER "The Well–Dressed Oyster" "There are three kinds of oyster–eaters: those loose–minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is oyster; those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other. . . . The first group may perhaps have the most fun, although there is a white fire about the others′ bigotry that can never warm the broad–minded." HOW TO COOK A WOLF "How to Boil Water" "Probably the most satisfying soup in the world for people who are hungry, as well as for those who are tired or worried or cross or in debt or in a moderate amount of pain or in love or in robust health or in any kind of business huggermuggery, is minestrone. . . . It is a thick unsophisticated soup, heart–warming and soul–staying, full of aromatic vegetables and well bound at the last with good cheese." THE GASTRONOMICAL ME "The Measure of My Powers" (1919–1927) "The first thing I cooked was pure poison. I made it for Mother, after my little brother David was born, and within twenty minutes of the first swallow she was covered with great itching red welts. . . . The pudding was safe enough: a little round white shuddering milky thing I had made that morning. . . . I ran into the back yard and picked ten soft ripe blackberries. I blew off the alley–dust, and placed them gently in a perfect circle around the little pudding. Its cool perfection leaped into sudden prettiness. . . . Mother smiled at my shocked anxious confusion, and said, ′Don′t worry, sweet . . . it was the loveliest pudding I have ever seen.′ I agreed with her in spite of the despair." AN ALPHABET FOR GOURMETS "G Is for Gluttony" "I cannot believe that there exists a single coherent human being who will not confess, at least to himself, that once or twice he has stuffed himself to the bursting point, on anything from quail financière to flapjacks, for no other reason than the beastlike satisfaction of his belly." --This text refers to an out of print or unavailable edition of this title.

Inside This Book

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First Sentence
THERE are two kinds of books about eating: those that try to imitate Brillat-Savarin's, and those that try not to. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By A Customer on 5 July 1999
Format: Paperback
Ihave to say that this book rates as one of my favorite books. Ms Fisher writes with so much wit and intelligence. This book (or set of books really),is more than a book about eating, its a book about everything important - love, good times, bad times, and about the art of making the very best of what you have.
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6 of 6 people found the following review helpful By A Customer on 25 Aug. 1997
Format: Paperback
Looking for some food for thought? How about some thoughts on food? M.F.K. Fisher's compendium of essays in the "Art of Eating" is sure to keep you entertained for months, and provide you with party tidbits for even longer.

I read this book over the course of three months, an essay or two at a time. It's not just about food, but about the people who love to eat good food, to make it, to grow it, to harvest it, to travel in search of it. It's about some wonderful places in the world, some now long gone, or spoiled, and some still well worth a visit.

You'll find that you remember some of M.F.K. Fisher's stories long after you've put the book down. You'll tell these stories to others and win smiles and laughter. You'll haul the book out and read aloud from it. Your friends will ask to borrow your copy.

You will tell them to get their own.
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7 of 7 people found the following review helpful By A Customer on 11 April 1997
Format: Paperback
I put this book on the shelf for a number of years. Maybe I subconsciously knew you have to wait to be more mature, both in life and cooking, before you can truly savor the joys of MFK Fisher's beautifully flavorful writing and recipes (The Prune Roast...mmm...). Her memories of eating fresh peas with her family in France had me choking back tears, and her recollections of meals and love will move even the most churlish among us. Please read this book, even if you have to read it in small bits and chunks. She was one of the greats!
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5 of 5 people found the following review helpful By A Customer on 10 Nov. 1998
Format: Paperback
MFK Fisher's writings are now surfacing in popularity again - how wonderful. Her books and stories are a synthesis of food, tastes, moods, a bit of travelogue, some history. Her works - not just this one - are must reading, regardless if you are foodie or not.
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