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

The cooking of provincial France by M. F. K Fisher ( Book )
37 editions published between 1968 and 1985 in 3 languages and held by 1,744 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 1,594 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 )
11 editions published between 1983 and 1988 in English and held by 1,495 WorldCat member libraries worldwide

The boss dog by M. F. K Fisher ( Book )
7 editions published between 1991 and 1992 in English and held by 968 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 )
5 editions published between 1982 and 2011 in English and held by 722 WorldCat member libraries worldwide

The physiology of taste, or, Transcendental gastronomy by Brillat-Savarin ( Book )
14 editions published between 1949 and 2011 in English and held by 710 WorldCat member libraries worldwide
Perhaps the most influential food writer of his day, Jean Anthelme Brillat- Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant- Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.”“A dessert without cheese is like a beautiful woman with only one eye.”“Tell me what you eat and I will tell you what you are.”“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes

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 576 WorldCat member libraries worldwide

With bold knife and fork by M. F. K Fisher ( Book )
14 editions published between 1969 and 2010 in English and held by 567 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 535 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 527 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