About this item
Highlights
- 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.
- 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.
- 496 Pages
- Cooking + Food + Wine, Essays & Narratives
Description
About the Book
Award-winning food writer Mark Kurlansky serves up a true smorgasbord of "choice cuts" by the world's most discerning gourmets and gourmands through the ages. From Plato on the art of cooking to Louis Prima at the pizzeria to Pablo Neruda on French fries and M.F.K. Fisher on gingerbread, "Choice Cuts" offers more than 200 selections--all enhanced by Kurlansky's original drawings.Book Synopsis
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 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.
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.