Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History
Penguin Books, 2004 - Cooking - 473 pages
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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Review: Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout HistoryUser Review - Sandra - Goodreads
As a foodie I wanted to love this, but I didn't. Some of it was ho-hum, some of it was okay, but most of it could have been better. Read full review
Review: Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout HistoryUser Review - Marsha - Goodreads
More than a more treatise about food, Mr. Kurlansky digs through history and articles about people whose business it was to write about food: how it tastes, the best places to eat, the proper ways in ... Read full review
CHAPTER ONE Gourmets and Gourmands
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