Fisher, M. F. K. (Mary Frances Kennedy) 1908-1992

The cooking of provincial France by M. F. K Fisher ( Book )
45 editions published between 1968 and 1985 in 3 languages and held by 1,719 WorldCat member libraries worldwide
Discusses the cuisine of the provinces of France and provides many traditional recipes from these regions

The art of eating by M. F. K Fisher ( Book )
17 editions published between 1954 and 2004 in English and held by 1,569 WorldCat member libraries worldwide
More than 50 years after M.F.K. Fisher logged her musings and memories on food, love, and life, her nuanced stories still entertain and enlighten. If you haven't yet read Fisher's work, you will thoroughly enjoy discovering its variety, richness, and honesty. If it has been a while since you last delved into her writing, you will be captivated once again. - Cover

Sister Age by M. F. K Fisher ( Book )
15 editions published between 1983 and 2013 in English and held by 1,481 WorldCat member libraries worldwide
In these fifteen remarkable stories, M.F.K. Fisher, one of the most admired writers of our time, embraces age as St. Francis welcomed Brother Pain. With a saint to guide us, she writes in her Foreword, perhaps we can accept in a loving way "the inevitable visits of a possibly nagging harpy like Sister Age" But in the stories, it is the human strength in the unavoidable encounter with the end of life that Mrs. Fisher dramatizes so powerfully. Other themes -- the importance of witnessing death, the marvelous resilience of the old, the passing of vanity -- are all explored with insight, sympathy and, often, a sly wit. From the Trade Paperback edition

The boss dog by M. F. K Fisher ( Book )
8 editions published between 1991 and 1992 in English and held by 951 WorldCat member libraries worldwide
Chronicles an American mother's year abroad with her two daughters in Aix-en-Provence. Part memoir and part fiction, this adventure is presided over by an aloof and proprietary mongrel, the Boss Dog, who frequents the young family's favorite cafe

As they were by M. F. K Fisher ( Book )
7 editions published between 1982 and 2013 in English and held by 720 WorldCat member libraries worldwide
This marvelous collection of autobiographical essays by the celebrated, much-adored Fisher covers her life, family, food and adventures

The physiology of taste : or, Meditations on transcendental gastronomy by Brillat-Savarin ( Book )
14 editions published between 1949 and 2011 in English and held by 706 WorldCat member libraries worldwide
First published in France in 1825, Brillat-Savarin's exuberant collection of dishes, experiences and philosophy reflected a new era in French cuisine - the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation

Here let us feast : a book of banquets by M. F. K Fisher ( Book )
3 editions published between 1946 and 1986 in English and held by 575 WorldCat member libraries worldwide

With bold knife and fork by M. F. K Fisher ( Book )
15 editions published between 1969 and 2010 in English and held by 544 WorldCat member libraries worldwide
The author shares her kitchen philosophy and offers advice on preparing appetizers, soups, casseroles, and other dishes

How to cook a wolf by M. F. K Fisher ( Book )
10 editions published between 1942 and 1988 in English and held by 536 WorldCat member libraries worldwide
M.F.K. Fisher's guide to living happily even in trying times, which was first published during the Second World War in the days of ration cards; includes more than seventy recipes based on food staples and features sections such as "How to Keep Alive" and "How to Comfort Sorrow."

The physiology of taste; or, Meditations on transcendental gastronomy by Brillat-Savarin ( Book )
11 editions published between 1971 and 2011 in English and held by 520 WorldCat member libraries worldwide
"First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical."--P. [4] of cover