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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LibraryThing ReviewUser Review - SeriousGrace - LibraryThing
Everything about this book is based on one simple subject - food. Kurlansky takes that subject and explores everything having to do with it. From growing, hunting, buying, and preparing to smelling ... Read full review
LibraryThing ReviewUser Review - vsmoothe - LibraryThing
"Around the world" is really stretching it. The writing here is almost entirely from America and Western Europe. It's just all the usual suspects, things I'd read time and time again. I mean, I ... Read full review
CHAPTER ONE Gourmets and Gourmands
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