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Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History
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Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History
Current price: $24.00
Barnes and Noble
Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History
Current price: $24.00
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Size: Paperback
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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,
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.
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,
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.
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,
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.
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,
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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