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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."… (más)
All 5 books included are great treats for food lovers who are willing to allow other opinions to blossom. In one of the last sections of the very last book I was greatly amused to learn the salt free steak had been soaked in soy sauce, but I expect it was as delicious as stated. I learned much about oysters and about the region of Burgundy and the Lake Leman area of Switzerland and was filled with longing to have been there when. Best read when lightly hungry with bread and cheese - good bread and cheese - at hand and a glass of light wine would be welcome. ( )
Five books collected in one volume. Strange and wonderful; the genesis of what we think of as food writing today. Intensely personal without being embarrassing; focused and precise; opinionated; generous; enlightening.
This is an interim review, since I didn't finish it before it was due at the library (and I wasn't able to renew it). This very large (749 pages) volume combines five of Fisher's popular cooking titles (Serve It Forth, Consider the Oyster, How To Cook a Wolf, The Gastronomical Me, and An Alphabet for Gourmets) - 50 years of food essays. I almost gave up on it until I got to "The Gastronomical Me" which was much more interesting - entertaining, autobiographical, humorous, and worth reading. So I'll be checking it out again and will update this review. ( )
This is one of my favorite books. It contains several of MFK Fisher's classic (and IMO, best) books about food, from How to Cook a Wolf to An Alphabet for Gourmets. Even now, 25 years after discovering her, I can still dip into any one of these books and get lost for a while in MFK Fisher's delightful world of food and travel and occasionally, making do. Just one word of advice: Don't make the War Cake from How to Cook a Wolf. Seriously. ( )
This is a fabulous compendium of several separate books by the essayist M.F.K. Fisher. There is Serve It Forth, her first collection of essays, The Gastronomical Me, a touching autobiography, How To Cook a Wolf, essays on living through post-War food rationing, and An Alphabet For Gourmets, another collection of essays. Fisher's prose is stellar and to read her is to be welcomed into the spacious mind and heart of an old friend. ( )
Información procedente del conocimiento común inglés.Edita para encontrar en tu idioma.
There are two kinds of books about eating: those that try to imitate Brillat-Savarin's, and those that try not to.
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Información procedente del conocimiento común inglés.Edita para encontrar en tu idioma.
In the main, though, I prefer the category of Two: a white-maned literate male who is past wanting me, a beautiful woman who would not want, a man who would . . . above all the company of One other, making the rarest kind of Two . . . and for lack of that, granted that in my own time I can gracefully eat alone if I am meant to do so, I would choose, at spaced deliberate intervals, the excitement and the whetting, the conflict and the intricate patterns, of a Perfect Dinner for the Six of us.
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."
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