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Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History - Softcover
Mark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis Prima
Choice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlansky's own original drawings, Choice Cuts is a must-have for any serious lover of food.
"The most outrageously broad, gregarious food writing anthology." -Saveur
Mark Kurlansky is the author of many books including Salt, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye.
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About the Author:
Mark Kurlansky is the New York Times bestselling author of many books, including The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World; Salt: A World History; 1968: The Year That Rocked the World; and The Big Oyster: History on the Half Shell. He lives in New York City.
From the Inside Flap:
once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That's how David McCullough described Mark Kurlansky's Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of “choice cuts” by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day.
Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F
Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F
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- PublisherPenguin Adult Hc/Tr
- Publication date2004
- ISBN 10 0142004936
- ISBN 13 9780142004937
- BindingPaperback
- Number of pages496
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Book Description Softcover. Condition: New. Reprint. Mark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis PrimaChoice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlanskys own original drawings, Choice Cuts is a must-have for any serious lover of food.The most outrageously broad, gregarious food writing anthology. -SaveurMark Kurlansky is the author of many books including Salt, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye. Seller Inventory # DADAX0142004936
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