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Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History

Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History - Paperback

by Mark Kurlansky
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Availability:In StockContributor:Mark KurlanskyAudience:Young AdultPublish date:2004-10-26Pages:496
Language:EnglishPublisher:Penguin Adult Hc/TrISBN-13:9780142004937ISBN-10:142004936UPC:9780142004937Book Category:CookingBook Subcategory:Essays & Narratives, HistorySize:8.54 x 5.56 x 1.11 inchesWeight:1.0318Product ID:SCSANGC2F9
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.

Language:EnglishPublisher:Penguin Adult Hc/TrISBN-13:9780142004937ISBN-10:142004936UPC:9780142004937Book Category:CookingBook Subcategory:Essays & Narratives, HistorySize:8.54 x 5.56 x 1.11 inchesWeight:1.0318Product ID:SCSANGC2F9
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.
Publisher: Penguin Adult Hc/Tr

Contributor(s)

Mark Kurlansky

Author

Mark Kurlansky

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