In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. "The Ga

The Gastronomical Me

Written to inspire courage in those daunted by wartimes shortages, "How to Cook a Wolf" continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than put

How to Cook a Wolf

M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, r

Consider the Oyster

In "Alphabet for Gourmets," M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for (dining) alone to Z for Zakuski, "a Russia

M. F. K. Fisher的作品