Serve It ForthIn Serve It Forth, her first book, M. F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew. |
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apfelstrudel Apicius Archestratus baked banquet beautiful beef Biddy boiled bottle bowl bread Brillat-Savarin brioche butter century César Charles chefs Chexbres chocolate coffee cold colour cook cookbook cookery Côte d'Or course cream dark dear delicate Dijon dining dinner dishes drink eaten escargots eyes face feasts felt fin de siècle Finally fish flavour floor flowers foie gras France friends garum gastronomy glass gourmets grew guests hungry kitchen looked Lucullus Madame marc meal meat mother mouth never night odour pain d'épice palate Papazi Paris pâté perfume perhaps pièces montées plate pleasure potato pots recipes remember restaurant Ribaudot roasted Romans sacred lotus salad salt sauce served shell silent smell smiled snails soup spices steak stew stomachs strange Strasbourg sugar sure sweet tarts taste taste-blind thick things truffles wait warm watched window wine woman women young