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The Art of Eating

The Art of Eating Paperback - 2004

by M. F. K. Fisher; Joan Reardon

  • Used
  • Good
  • Paperback

Description

Houghton Mifflin Harcourt Publishing Company, 2004. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Details

  • Title The Art of Eating
  • Author M. F. K. Fisher; Joan Reardon
  • Binding Paperback
  • Edition 50th Anniversary
  • Condition Used - Good
  • Pages 784
  • Volumes 1
  • Language ENG
  • Publisher Houghton Mifflin Harcourt Publishing Company, HOBOKEN, NJ
  • Date 2004
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # G0764542613I3N00
  • ISBN 9780764542619 / 0764542613
  • Weight 2.7 lbs (1.22 kg)
  • Dimensions 9.1 x 6.1 x 1.9 in (23.11 x 15.49 x 4.83 cm)
  • Library of Congress subjects Gastronomy
  • Library of Congress Catalog Number 2003026124
  • Dewey Decimal Code 641.013

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Summary

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."

First line

THERE are two kinds of books about eating: those that try to imitate Brillat-Savarin's, and those that try not to.

From the rear cover

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."

Categories

Media reviews

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)

Citations

  • Library Journal, 07/01/2004, Page 127

About the author

Mary Frances Kennedy (M.F.K.) Fisher is revered as one of America's best food writers. Her personalized essays on the pleasures of cooking and eating made her famous. Her most popular books--"Serve It Forth," "Consider the Oyster," "How to Cook a Wolf," "The Gastronomical Me," and "An Alphabet for Gourmets"--were bound into one volume--"The Art of Eating"--in 1954. In 1990, "The Art of Eating" received the James Beard Foundation Cookbook Hall of Fame Award.