[Food History] Fisher, MFK M F KBiblio.com
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196128961<p>A Near Fine tight copy with a previous owner name on the flyleaf in a Near Fine bright price clipped dust jacket. A Cordiall Water collects a charming mixed bag of nostrums elixirs restoratives and fortifiers and intersperces them with autobiographical anecdotes from M. F. K. Fisher's life in California Provence Mexico and Switzerland. These engaging recipes "a perfect combination of superstition instinct and primitive knowledge" deal with commonplace ailments—sore throats cures for cats aging skin fevers PMS and hangovers. Ingredients of these extraordinary receipts are transformed into cures and preventatives told in the inimitable style of this master of the finely observed life. 178 pages. </p> Little Brown & Co, hardcover
199527370<p>Food History David Elizabeth. Harvest of the Cold Months: The Social History of Ice and Ices. New York: Viking Press 1995. First Printing of the First US Edition. A Near Fine tight copy with a remainder stripe to the bottom edge in a Fine unclipped dust jacket. At the time of Elizabeth David's death in 1992 she was working on this epic study of the use of ice the ice-trade and the early days of refrigeration. This is the marvelous story of how human beings came to ingest lumps of flavoured frozen matter for pleasure. But there is much much more - about the making and breaking of reputations the founding of Parisian café culture the great and rivalrous confectioners of eighteenth- and nineteenth-century London about Russian ice-cream surprisingly superior and Persian sherbets . sumptuous.</p> Viking Press, hardcover
200228062New York:: Ballantine Books 2002. First Printing of the First US Edition. A Fine tight copy in a Fine unclipped dust jacket. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized there is often an astonishing tale to tell. Among the foods thought to encourage Lust the love apple now known as the tomato was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. Filled with incredible food history and the author’s travels to many of these exotic locales In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. Ballantine Books, unknown
199527823<p>Austin:: University of Texas Press 1995. First Printing of this New Edition. A Fine tight copy with name on flyleaf in a Very Good plus dust jacket with an abrasion and closed tear to the rear panel. This elegantly produced scholarly reference on peppers features their history and dispersion biology taxonomy cultivation and medicinal economic and gastronomic uses. In this new edition the author has updated each section with new material including recent medicinal uses of peppers and the inclusion of two additional cultivars Datil and Scotch Bonnet. Illustrated with the author's botanically accurate aesthetically pleasing paintings that show the blossoms buds young peppers and mature specimens of 36 cultivars. A review of the literature a photo glossary and an extensive bibliography add to the volume's reference value.</p> University of Texas Press, hardcover
200232035AB2002. Koeln Komet Verlag c.2002. Octavo. 126 pages. Original Hardcover. Very good condition with only minor signs of wear. This wonderful little book includes many classical dishes from Brandenburg and Berlin like: Kasseler Rippespeer mit Honigkruste / Nonneferzchen / Schleie in Senfsauce / Senfgurken / Spreewaelder KArtoffelsalat mit Speck / Teltower Ruebchen / Wildschweinragout / Arme Ritter etc. etc. hardcover
19638585Seattle: Marine Foods Packing Co 1963. Pocket folder. Very Good leaves/Good. 4to. 23 loose sheets offset printed recto with typescript and b&w photo reproductions. One color label for a 4-1/2 oz. can of Request brand "shiitake oriental mushrooms" and an apparently unrelated Tansy Ragwort agricultural extension bulletin dated 1963. In a stiff goldenrod paper pocket folder with titles and photo printed on the cover: edges rubbed and spine creased. Materials from a national advertising and publicity campaign begun in Seattle to introduce Japanese canned and dried shiitakes headed by Cole & Weber with recipes and photos by Seranne & Gaden of New York. Ads were to be placed in the New Yorker and Gourmet plus metropolitan newspapers and restaurant industry magazines. The shiitake's use in American culinary practice was quite negligible until the 1980s; as such the promotional material at hand serves as an early harbinger in extolling the mushroom's attributes.<p>No copies were located by OCLC. Now housed in a clear archival sleeve with acid free backing. Marine Foods Packing Co unknown
194927114New York:: Viking Press 1949. First Printing of the First US Edition. A Fine copy in a Very Good price clipped dust jacket with closed edge tear at the spine and chipping to the top edge of the front panel. In Alphabet for Gourmets M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for dining alone to Z for Zakuski "a Russian hors d'oeuvre" Fisher alights on both longtime obsessions and idiosyncratic digressions. As usual she liberates her readers from caution and slavish adherence to culinary tradition-- and salts her writings with a healthy dose of humor. Viking Press, unknown
194926503<p>New York:: Viking Press 1949. First Printing of the First US Edition. A Fine copy in a Very Good price clipped dust jacket with sunning to the spine and a closed edge tear to the front panel. In Alphabet for Gourmets M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for dining alone to Z for Zakuski "a Russian hors d'oeuvre" Fisher alights on both longtime obsessions and idiosyncratic digressions. As usual she liberates her readers from caution and slavish adherence to culinary tradition-- and salts her writings with a healthy dose of humor.</p> Viking Press, hardcover
194228971<p>A Fine tight hardcover copy in a Near Fine unclipped lamenated dust jacket. No names or markings to the text. This is M.F.K. Fisher's guide to living happily even in trying times. First published during the Second World War in the days of ration cards the book includes more than seventy recipes based on food staples and features sections such as "How to Keep Alive" and "How to Comfort Sorrow.".While How to Cook a Wolf is ostensibly a cookbook it doubles as a primer in basic cooking techniques. For example the chapter on soup "How to Boil Water" starts with the simplest task and progresses methodically: if you can boil water you can make consommé; if you can make consommé you can make onion soup; and so on until you find yourself confidently preparing hearty vegetable soups. Fisher employs this progression throughout the book with chapters like "How Not to Boil an Egg" covering omelets frittatas and similar dishes and "How to Rise Up Like New Bread" naturally breads. Her chapter titles alone will make you smile with "How to Make a Pigeon Cry" standing out as a personal favorite. </p> Duell, Sloan, & Pearce, hardcover
199429001<p>New York:: Harmony Books 1994. First Printing of the First US Edition. A Very Good plus copy with some discreet ink notations on the flyleaf in a Fine unclipped dust jacket. M. F. K. Fisher Julia Child and Alice Waters celebrates the accomplishments and friendships of three women who changed the way Americans think about food and cooking dining and pleasure. In a series of three overlapping biographical portraits Reardon reveals the private lives behind their public personas. Tracing major developments in their careers and quoting extensively from letters they exchanged she recounts the times and places at which their lives intersected and shares testimonies of the friendship and respect that grew among them.</p> Harmony Books, hardcover
200027042Emeryville:: Woodford Press 2000. First Printing of the First US Edition. A Fine copy in a Fine unclipped dust jacket. The editor has assembled an impressive and learned compilation of discourses on all things gustatory. Expertly feeding our intellectual hunger he offers writings from some of the best-known culinary professionals--including James Beard Craig Claiborne and M.F.K. Fisher--as well as some unexpected contributors such as Sigmund Freud Erica Jong and Cary Grant. Thirteen chapters organized by topic--"Food Is Love" "Food Is Lust" "On Revulsion" "On Food Snobbery" and "Simply Simple Food" to name a few--offer a clever mix of poetry essays tips and folktales. Woodford Press, unknown
199927609<p>New York:: Scribner's 1999. First Printing of the First US Edition. A Fine copy in a Fine dust jacket. Faith Stewart-Gordon's revealing memoir shows why the legendary Russian Tea Room restaurant lives up to its reputation -- and then some. It's not just about a famous place it is a true memoir at times very funny always touching sometimes sad and often revealing about a brave and quirky young South Carolina woman Faith Stewart-Gordon. From the early 1950s and acting on Broadway to her marriage to the Russian Tea Room owner Sidney Kaye and her subsequent struggles to operate the restaurant after his death she balanced a career and young motherhood a journey with which many will empathize. Faith Stewart-Gordon never lost sight of what went on behind the scenes both in the restaurant and in her own life. The Russian Tea Room is not only a story of survival but of the quest for self-knowledge set against the most glamorous of backgrounds.</p> Scribner's, hardcover
200628907New York:: Knopf 2006. First Printing of the First US Edition. A Fine tight unread copy in a Fine bright unclipped dust jacket. The authors have compiled a rich collection of daily tributes to culinary wisdom history recipes and literary pleasures in this sophisticated yet practical tribute to the glory of food and drink. Included are such tasty tidbits as: the final menu of the Titanic John Irving's meatball recipe Balzac's love of coffee and much more. Knopf, unknown
197023400New York:: McGraw-Hill 1970. Later printing. A Near Fine copy in a Very Good price clipped dust jacket with several closed edge tears and edge wear. This culinary reference book contains over 2000 definitions on food preparation the use of herbs the buying storing and serving wines and liquors and much more. There are 600 line drawings and 64 pages of color illustrations. McGraw-Hill, unknown
201127333Berkeley:: Counterpoint 2011. First Printing of the First US Edition. A Fine tight copy in a Fine unclipped dust jacket. In An Extravagant Hunger the turning points and casual strolls of M.F.K. Fisher's life are unwrapped and savored. From the Berengaria that washed her across the sea to France in 1929 to Le Paquis the Swiss estate that later provided a backdrop for some of the most idyllic and fleeting moments of her life the stories of Fisher's love for food and her love for family and men are meticulously researched and exquisitely captured in this book. Exploring Fisher's lonely and formative time in Europe with her first husband; her subsequent divorce and re-marriage to her creative sparkplug Dillwyn Parrish and his tragic suicide; and the child she carried from an unnamed father the story of M.F.K. Fisher's life becomes as vibrant and passionate as her prolific words on wine and cuisine. Letters and journal entries piece together a dramatic life but An Extravagant Hunger steps further bridging the gaps between personal notes and her public persona filling in the silences by offering an engaging and unprecedented depth of intuitive commentary. With a passion of her own Anne Zimmerman is the careful witness lingering beside M.F.K. Fisher through her most dramatic and productive years. Counterpoint, unknown
198528435<p>New York:: Knopf 1985. Later printing. A Fine tight copy in about Very Good dust jacket with light edge wear with chip to head of the spine. Here in one-volume are three of Elizabeth David's early classics of cookery each long out of print in their original printings. As the wife of a British diplomat Mrs. David lived and kept house in France Italy Greece Egypt and India learning to master the local dishes employing the color the lore and the magic of the sun-drenched Mediterranean. In this volume she includes hundreds of marvelous recipes and ideas for preparing simple foods in exciting ways.</p> Knopf, hardcover
198527229<p>New York:: Knopf 1985. Later printing. A Fine tight copy in a Very Good dust jacket with a closed edge tear to the spine. Here in one-volume are three of Elizabeth David's early classics of cookery each long out of print in their original printings. As the wife of a British diplomat Mrs. David lived and kept house in France Italy Greece Egypt and India learning to master the local dishes employing the color the lore and the magic of the sun-drenched Mediterranean. In this volume she includes hundreds of marvelous recipes and ideas for preparing simple foods in exciting ways.</p> Knopf, hardcover
194625554New York:: Viking 1946. First Printing of the First US Edition. A Very Good plus copy with minor toning to the board edges in a Very Good plus dust jacket with some light edgewear and some sunning to the front panel. This collection of writings on feasting is subtitled an epicure's zestful visit to the festive boards of ancient & modern literature and features a selection of writings on food and eating from ancient times to the modern era. Includes selections from the Arabian Nights and Jane Austen to T.E. Lawrence John Steinbeck and Ernest Hemingway. Viking, hardcover
201626671<p>Food Writing Prud'homme Alex. The French Chef in America. Julia Child's Second Act. New York: Knopf 2016. First Printing of the First US Edition. A Fine tight copy in a Fine unclipped dust jacket. In this follow-up to My Life in France—Julia Child's beloved and best-selling memoir—her co-author and grandnephew Alex Prud'homme chronicles Julia's rise from home cook to the first celebrity chef. While at the beginning of her career Julia's name was synonymous with French cooking she fashioned a new identity in the 1970s reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame and ultimately using her newfound celebrity to create what would become a totally new type of food television. The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food The French Chef in America is a fascinating look at the second act of a unique culinary icon. </p> Knopf, hardcover
197128903New York:: Knopf 1971. First Printing of the First Knopf Edition. A Fine tight copy in a Very Good plus unclipped dust jacket with sunning to the spine. This is considered the most "famous book ever written about food and man's taste for it." It was first published in 1825 and is today considered the bible of all serious eaters. The author discusses such topics as feasting and fasting the influence of gourmandism on marriage his definition of taste his investigation into digestion sleep and dreams and much more. Knopf, unknown
199929360Washington DC:: Counterpoint 1999. First Printing of this Reprint Edition. A Very Good plus copy with previous owner inscription in a Very Good plus unclipped dust jacket with sunning to the spine. This edition reprints the 1994 Arion Press edition limited to just 200 numbered and signed copies. This edition reproduces the pages of the Arion edition in a slightly smaller format but including the Wayne Thiebaud illustrations. The book is considered the most "famous book ever written about food and man's taste for it." It was first published in 1825 and is today considered the bible of all serious eaters. The author discusses such topics as feasting and fasting the influence of gourmandism on marriage his definition of taste his investigation into digestion sleep and dreams and much more. Fisher's translation is the most celebrated due to her conversational notes and rich insights anecdotes and ruminations. Counterpoint, unknown
197129396New York:: Knopf 1971. Second Printing of the First Edition. A Fine tight copy in a Very Good plus price-clipped dust jacket with sunning to the spine. This is considered the most "famous book ever written about food and man's taste for it." It was first published in 1825 and is today considered the bible of all serious eaters. The author discusses such topics as feasting and fasting the influence of gourmandism on marriage his definition of taste his investigation into digestion sleep and dreams and much more. Knopf, unknown
199229138New York:: Pantheon 1992. First Printing of the First Edition. A Fine tight copy in a Fine unclipped dust jacket. Fisher ostensibly writes about food but while doing so she created a genre another way to talk passionately about all the hungers and satisfactions of the human heart. Some pieces were written as early as 1927 some as recently as 1990. All are suffused with her trademark wit intelligence and insight.This volume provides us with a portrait of Fisher's early life growing up in California her first marriage and the people and events that led to her "learning to live well gastronomically." Pantheon, unknown
202127855<p>Food Writing Waters Alice. We are What We Eat: A Slow Food Manifesto. New York: Penguin Press 2021. First Printing of the First US Edition. A Fine tight copy in a Fine dust jacket. In We Are What We Eat Alice Waters urges us to take up the mantle of slow food culture the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971 she did so with the intention of feeding people good food during a time of political turmoil. Over years of working with regional farmers Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu as well as about the dangers of pesticides the plight of fieldworkers and the social economic and environmental threats posed by industrial farming and food distribution. </p> Penguin Press, hardcover
196925568<p>Food Writing Fisher M.F. K. With Bold Knife & Fork. With over 140 Delectable Recipes. New York: Putnams 1969. First Printing of the First Edition. A Fine tight copy in a Fine unclipped dust jacket Fisher elevated food writing to an art and is at her best in this collection of memoirs and recipes. Boldly confessing her prejudices and her passions M.F.K Fisher includes more than 140 recipes in the 17 chapters of this book. Dishes for every course of every meal can be found here from the simplest to the most esoteric: tidbits appetizers breads pastries fish fowl meats soups vegetables desserts and casseroles. Whether recalling forbidden fruits from her childhood such as mashed potatoes with catsup her mother's legendary mustard pickles or a Caribbean bride singing about peas and rice each description is flavored with the eloquence warmth and wit that became Fisher's hallmark. Among the many admirers Fisher accrued during her illustrious and varied career was W.H. Auden who said of her "I do not know of anyone in the United States who writes better prose." </p> Putnams, hardcover
