Bøger af M. F. K. Fisher

Defines the vital relationship between food and culture.

First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

Fisher identifies a variety of human cravings and the means to find nourishment in what is the most intimate of the five volumes in North Point's jacketed paperback series, now complete.

Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued as a sumptuous jacketed paperback. Includes 28 recipes and descriptions of various regional styles of preparation.