The Art of Eating

The Art of Eating Author Joan Reardon
ISBN-10 9780544177437
Release 2014-05-06
Pages 784
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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."



Imagining the Jewish God

Imagining the Jewish God Author Leonard Kaplan
ISBN-10 9781498517508
Release 2016-09-09
Pages 574
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Jewish art has always been with us, but so has a broader canvas of Jewish imaginings: in thought, in emotion, in text, and in ritual practice. Imagining the Jewish God was there in the beginning, as it were, engraved and embedded in the ways Jews lived and responded to their God.This book attempts to give voice to these diverse imaginings of the Jewish God, and offers these collected essays and poems as a living text meant to provoke a substantive and nourishing dialogue. A responsive, living covenant lies at the heart of this book—a covenantal reciprocity that actively engages the dynamics of Jewish thinking and acting in dialogue with God. The contributors to this volume are committed to this form of textual reasoning, even as they all move us beyond the “text” as foundational for the imagined “people of the book.” That people, we submit, lives and breathes in and beyond the texts of poetry, narrative, sacred literature, film, and graphic mediums. We imagine the Jewish people, and the covenant they respond to, as provocative intimations of the divine. The essays in this volume seek to draw these vocal intimations out so that we can all hear their resonant call.



Icons of American Cooking

Icons of American Cooking Author Elizabeth S. Demers Ph.D.
ISBN-10 9780313381331
Release 2011-03-08
Pages 314
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Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile



Books That Cook

Books That Cook Author Melissa Goldthwaite
ISBN-10 9781479830213
Release 2014-08-01
Pages 384
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Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book. Instructor's Guide



Bread

Bread Author Scott Cutler Shershow
ISBN-10 9781501307461
Release 2016-07-28
Pages 160
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Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Bread is an object that is always in process of becoming something else: flower to grain, grain to dough, dough to loaf, loaf to crumb. Bread is also often a figure or vehicle of social cohesion: from the homely image of "breaking bread togetherÂ?? to the mysteries of the Eucharist. But bread also commonly figures in social conflict - sometimes literally, in the "bread riotsÂ?? that punctuate European history, and sometimes figuratively, in the ways bread operates as ethnic, religious or class signifier. Drawing on a wide range of sources, from the scriptures to modern pop culture, Bread tells the story of how this ancient and everyday object serves as a symbol for both social communion and social exclusion. Object Lessons is published in partnership with an essay series in The Atlantic.



American Food by the Decades

American Food by the Decades Author Sherri Machlin
ISBN-10 9780313376993
Release 2011-08-23
Pages 240
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A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. • Over 250 encyclopedic entries on the most prominent influences in American food during the 20th century • Contains 10 recipes, each emblematic of a particular decade • Over 15 sidebars with additional feature information • Chronologically presents popular foods of the 20th century in the United States, with each of the ten chapters representing a decade • Each chapter provides a "For Further Exploration" bibliography section



Consider the Oyster

Consider the Oyster Author M. F. K. Fisher
ISBN-10 9781787201262
Release 2016-10-21
Pages 74
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M. F. K. Fisher, whom John Updike has called our “poet of the appetites,” here pays tribute to that most enigmatic of ocean creatures, the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel—and of the pearls sometimes found therein—Fisher describes her mother’s joy at encountering oyster loaf in a girls’ dorm in the 1890s, recalls her own initiation into the “strange cold succulence” of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve’s famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the “dreadful but exciting” life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose. “Consider the Oyster marks M. F. K. Fisher’s emergence as a storyteller so confident that she can maneuver a reader through a narrative in which recipes enhance instead of interrupt the reader’s attention to the tales. She approaches a recipe as a published dream or wish, and the stories she tells here...are also stories of the pleasures and disillusionments of dreams fulfilled.”—PATRICIA STORACE, The New York Review of Books “Since Lewis Carroll no one had written charmingly about that indecisively sexed bivalve until Mrs. Fisher came along with her Consider the Oyster. Surely this will stand for some time as the most judicious treatment in English.”—CLIFFTON FADIMAN



Among Friends

Among Friends Author M. F. K. Fisher
ISBN-10 1593760248
Release 2004
Pages 306
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A fascinating glimpse into the background and development of one of our most delightful and best-loved writers, Mary Frances Kennedy Fisher, the woman who elevated food writing to a literary art.



As They Were

As They Were Author M.F.K. Fisher
ISBN-10 9780307779199
Release 2011-02-16
Pages 272
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This marvelous collection of autobiographical essays by the celebrated, much-adored Fisher covers her life, family, food and adventures.



A Treasury of Great Recipes 50th Anniversary Edition

A Treasury of Great Recipes  50th Anniversary Edition Author Price, Vincent
ISBN-10 9781606600726
Release 2015-10-09
Pages 512
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"Good cooking is where you find it," according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck.



The I Hate to Cook Book

The I Hate to Cook Book Author Peg Bracken
ISBN-10 9780446568944
Release 2010-07-26
Pages 300
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"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." - Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I HATE TO COOK BOOK. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of THE I HATE TO COOK BOOK hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.



How to Cook a Wolf

How to Cook a Wolf Author M. F. K. Fisher
ISBN-10 0865473366
Release 1988-10-01
Pages 202
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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.



The Theoretical Foot

The Theoretical Foot Author M. F. K. Fisher
ISBN-10 9781408880050
Release 2016-05-19
Pages 256
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An undiscovered novel by an iconic American food writer – the publication of this enchanting portrait of 1930s bohemian life will be a major literary event 'I sank into The Theoretical Foot like a fat strawberry into whipped cream ... Intimate and moral, funny and wise, there is something incantatory about her style ... She is not just a great food writer. She is a great writer, full stop' Rachel Cooke, Observer Susan Harper and Joe Kelly, in love and hitchhiking through Europe, never want this perfect, passionate summer to end. It is the late 1930s, and society frowns on the slack morals of couples living in sin. But these tiresome strictures are swept away when they arrive at La Prairie, the elegant haven on Lake Geneva where Joe's enigmatic friend Sara and her lover Tim preside – where judgement is suspended and time ebbs deliciously away. Surrounded by orchards heavy with plums and meadows splashed with poppies, lunches are long, youth is languorous and wine flows. As morning gives way to afternoon and sunset brings the evening's festivities, the unseen tensions and desires of the group are revealed, the fleeting yearnings and long-held resentments. A long lost gem by one of the twentieth century's most iconic food writers, this previously unpublished novel illuminates moral attitudes in the 1930s and shows glimpses of a refugee-filled Europe blighted by the rise of Fascism and the menace of another war. Enchanting, light, yet suffused with the darkness of what is to come, The Theoretical Foot is a witty and bold portrait of a bohemian life under threat.



With Bold Knife And Fork

With Bold Knife And Fork Author M.F.K. Fisher
ISBN-10 9781446434567
Release 2011-01-31
Pages 320
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In one of her most celebrated books, the doyenne of food writers offers us more than 140 of her favourite and most famous recipes. Here are dishes for every course of every meal - from 'Teasers and Titbits', through 'Some Seeds of this Planet' to 'A Plethora of Puddings'. Whether simple or esoteric, all are served with an inimitable mixture of wit, anecdote and practicality.



Sister Age

Sister Age Author M.F.K. Fisher
ISBN-10 9780307779205
Release 2011-02-16
Pages 256
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In these fifteen remarkable stories, M.F.K. Fisher, one of the most admired writers of our time, embraces the coming of old age. With a saint to guide us, she writes, perhaps we can accept in a loving way "the inevitable visits of a possibly nagging harpy like Sister Age" But in the stories, it is the human strength in the unavoidable encounter with the end of life that Fisher dramatizes so powerfully. Other themes—the importance of witnessing death, the marvelous resilience of the old, the passing of vanity—are all explored with insight, sympathy and, often, a sly wit.



Valley of the Dolls 50th Anniversary Edition

Valley of the Dolls  50th Anniversary Edition Author Jacqueline Susann
ISBN-10 9780996317832
Release 2016-06-22
Pages 496
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The 50th Anniversary Edition of Jacqueline Susann's All-Time Pop-Culture Classic! At a time when women were destined to become housewives, Jacqueline Susann let us dream. Anne, Neely, and Jennifer become best friends as struggling young women in New York City trying to make their mark. Eventually, they climb their way to the top of the entertainment industry only to find that there’s no place left to go but down, into the Valley of the Dolls.



Provence 1970

Provence  1970 Author Luke Barr
ISBN-10 9780770433314
Release 2013-10-22
Pages 320
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Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.