Fussell, Betty Harper
Overview
| Works: | 28 works in 80 publications in 2 languages and 4,087 library holdings |
|---|---|
| Genres: | Biographies Cookbooks History Autobiographies Essays Dictionaries Field guides Internet videos Educational films Documentary films |
| Roles: | Author, Narrator, Commentator |
| Classifications: | TX715, 641.5973 |
Publication Timeline
.
Most widely held works about
Betty Harper Fussell
- My kitchen wars by Betty Harper Fussell( Book )
- Betty Fussell by Betty Harper Fussell( Recording )
Most widely held works by
Betty Harper Fussell
Raising steaks : the life and times of American beef by
Betty Harper Fussell(
Book
)
4 editions published between 2008 and 2009 in English and held by 631 WorldCat member libraries worldwide
Provides a look at the history of the beef industry in the United States, including the land wars between the British and Spanish ranchers, the cowboys who roamed their prairies, and the industrial processing machines of the modern day
4 editions published between 2008 and 2009 in English and held by 631 WorldCat member libraries worldwide
Provides a look at the history of the beef industry in the United States, including the land wars between the British and Spanish ranchers, the cowboys who roamed their prairies, and the industrial processing machines of the modern day
I hear America cooking by
Betty Harper Fussell(
Book
)
5 editions published between 1986 and 1997 in English and held by 604 WorldCat member libraries worldwide
Searching for high-quality regional American food, Fussell focuses on six areas that have maintained their heritage of good native cooking and eating. She visited the desert Southwest, the Louisiana Delta, the tidewater Carolina, New England, the Great Lakes region, and the Pacific Northwest Coast to assess their claims to culinary distinction. From roadhouse to restaurant and from cottage to mansion, she investigated what was cooking in the kitchen, and how the raw materials make their way there through the regional supply line. In each of these regions the author found typical communal rites and tribal dishes, dishes that are appropriate to the ecology and have distinct flavors. She also includes numerous recipes. ISBN 0-670-81241-2: $24.95 (For use only in the library)
5 editions published between 1986 and 1997 in English and held by 604 WorldCat member libraries worldwide
Searching for high-quality regional American food, Fussell focuses on six areas that have maintained their heritage of good native cooking and eating. She visited the desert Southwest, the Louisiana Delta, the tidewater Carolina, New England, the Great Lakes region, and the Pacific Northwest Coast to assess their claims to culinary distinction. From roadhouse to restaurant and from cottage to mansion, she investigated what was cooking in the kitchen, and how the raw materials make their way there through the regional supply line. In each of these regions the author found typical communal rites and tribal dishes, dishes that are appropriate to the ecology and have distinct flavors. She also includes numerous recipes. ISBN 0-670-81241-2: $24.95 (For use only in the library)
Mabel by
Betty Harper Fussell(
Book
)
12 editions published between 1982 and 1992 in English and Undetermined and held by 412 WorldCat member libraries worldwide
12 editions published between 1982 and 1992 in English and Undetermined and held by 412 WorldCat member libraries worldwide
Eat, live, love, die : selected essays by
Betty Harper Fussell(
Book
)
7 editions published between 2016 and 2017 in English and held by 369 WorldCat member libraries worldwide
"Celebrating the life of this extraordinary woman, a selected anthology collects 50 years worth of the award-winning author's essays on food, travel and the arts, which have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, Saveur and Vogue,"--Amazon.com
7 editions published between 2016 and 2017 in English and held by 369 WorldCat member libraries worldwide
"Celebrating the life of this extraordinary woman, a selected anthology collects 50 years worth of the award-winning author's essays on food, travel and the arts, which have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, Saveur and Vogue,"--Amazon.com
Masters of American cookery--M.F.K. Fisher, James Andrews Beard, Raymond Craig Claiborne, Julia McWilliams Child by
Betty Harper Fussell(
Book
)
4 editions published between 1982 and 2005 in English and held by 326 WorldCat member libraries worldwide
Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery , Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipesin chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and dessertsFussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lovers delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition
4 editions published between 1982 and 2005 in English and held by 326 WorldCat member libraries worldwide
Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery , Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipesin chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and dessertsFussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lovers delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition
Food in good season by
Betty Harper Fussell(
Book
)
3 editions published in 1988 in English and held by 224 WorldCat member libraries worldwide
3 editions published in 1988 in English and held by 224 WorldCat member libraries worldwide
Crazy for corn by
Betty Harper Fussell(
Book
)
3 editions published in 1995 in English and held by 216 WorldCat member libraries worldwide
"More than 170 recipes for America's favorite grain."-- Cover
3 editions published in 1995 in English and held by 216 WorldCat member libraries worldwide
"More than 170 recipes for America's favorite grain."-- Cover
Here let us feast : a book of banquets by
M. F. K Fisher(
)
1 edition published in 2018 in English and held by 163 WorldCat member libraries worldwide
"M.F.K Fisher's latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition ... A royal feast, indeed!" 'The New York Times Betty Fussell'winner of the James Beard Foundation's journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue'is the perfect writer to introduce M.F.K Fisher's Here Let Us Feast, first published in 1946. The author of Eat, Live, Love, Die has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher. The celebrated author of such books as The Art of Eating, The Cooking of Provincial France, and With Bold Knife and Fork, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting. She also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure
1 edition published in 2018 in English and held by 163 WorldCat member libraries worldwide
"M.F.K Fisher's latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition ... A royal feast, indeed!" 'The New York Times Betty Fussell'winner of the James Beard Foundation's journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue'is the perfect writer to introduce M.F.K Fisher's Here Let Us Feast, first published in 1946. The author of Eat, Live, Love, Die has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher. The celebrated author of such books as The Art of Eating, The Cooking of Provincial France, and With Bold Knife and Fork, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting. She also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure
Home bistro : simple, sensual fare in the comfort of your kitchen by
Betty Harper Fussell(
Book
)
1 edition published in 1997 in English and held by 123 WorldCat member libraries worldwide
1 edition published in 1997 in English and held by 123 WorldCat member libraries worldwide
Eating in by
Betty Harper Fussell(
Book
)
3 editions published in 1986 in English and Undetermined and held by 77 WorldCat member libraries worldwide
3 editions published in 1986 in English and Undetermined and held by 77 WorldCat member libraries worldwide
Betty Fussell's home plates : a shopping, cooking, eating, and wine guide for everyday by
Betty Harper Fussell(
Book
)
2 editions published in 1990 in English and held by 63 WorldCat member libraries worldwide
2 editions published in 1990 in English and held by 63 WorldCat member libraries worldwide
The mushroom feast by
Jane Grigson(
Book
)
1 edition published in 1998 in English and held by 42 WorldCat member libraries worldwide
"The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook. Truffles ... ceps ... morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Yet amateur cooks can be mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pate, powdered, pureed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated - for soups, sauces, stuffings, main courses, too intriguing to resist. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species"--Publisher's description
1 edition published in 1998 in English and held by 42 WorldCat member libraries worldwide
"The Mushroom Feast is an indispensable classic for all those who love mushrooms. It is a fine, timeless, literary cookbook. Truffles ... ceps ... morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Yet amateur cooks can be mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes the preparation of the best fresh and preserved mushrooms. Besides the traditional use of mushrooms to enhance meat and vegetable dishes, edible fungi are made into pate, powdered, pureed into mushroom ketchup, baked into a flan (an Alice B. Toklas specialty), baked as a cake and used in many other dishes - from the simple to the highly sophisticated - for soups, sauces, stuffings, main courses, too intriguing to resist. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the twenty-one most common species"--Publisher's description
Kitchen round table by Marja Samson(
Recording
)
4 editions published between 2012 and 2013 in English and held by 13 WorldCat member libraries worldwide
Marja Samsom goes into the kitchens of several luminaries in the food world. Features discussions on each chef's inspiration for entering the kitchen, translating recipes into everyday language, preparing delicious meals on a budget, and some of the chefs' favorite meals to prepare
4 editions published between 2012 and 2013 in English and held by 13 WorldCat member libraries worldwide
Marja Samsom goes into the kitchens of several luminaries in the food world. Features discussions on each chef's inspiration for entering the kitchen, translating recipes into everyday language, preparing delicious meals on a budget, and some of the chefs' favorite meals to prepare
History of American Cuisine(
Visual
)
2 editions published between 2006 and 2010 in English and held by 6 WorldCat member libraries worldwide
"Explores America's rich culinary heritage and looks at the many types of foods that Americans eat"--Container
2 editions published between 2006 and 2010 in English and held by 6 WorldCat member libraries worldwide
"Explores America's rich culinary heritage and looks at the many types of foods that Americans eat"--Container
Tragicomedy in Lyly, Shakespeare, and Jonson by
Betty Harper Fussell(
Book
)
5 editions published between 1975 and 1980 in English and held by 5 WorldCat member libraries worldwide
5 editions published between 1975 and 1980 in English and held by 5 WorldCat member libraries worldwide
The people of corn by
Betty Harper Fussell(
Recording
)
1 edition published in 1993 in English and held by 3 WorldCat member libraries worldwide
Fussell relates a cultural history of the connection between corn and the peoples of America. Corn, she claims, is a "man-made" food, since it needs man to fertilize, prune, and harvest it. She explains the adoption of corn as a staple, by people who were originally "children of wheat". The Native American cultures, she points out, gave corn an exalted place in their rituals and religions
1 edition published in 1993 in English and held by 3 WorldCat member libraries worldwide
Fussell relates a cultural history of the connection between corn and the peoples of America. Corn, she claims, is a "man-made" food, since it needs man to fertilize, prune, and harvest it. She explains the adoption of corn as a staple, by people who were originally "children of wheat". The Native American cultures, she points out, gave corn an exalted place in their rituals and religions
My kitchen wars by
Betty Harper Fussell(
)
1 edition published in 2015 in English and held by 3 WorldCat member libraries worldwide
A fierce and funny memoir of kitchen and bedroom from James Beard Award winner Betty Fussell A survivor of the domestic revolutions that turned American television sets from Leave It to Beaver to The Mary Tyler Moore Show to Julia Child's The French Chef, food historian and journalist Betty Fussell has spotlighted the changes in American culture through food over the last half century in nearly a dozen books. In this witty and candid autobiographical mock epic, Fussell survives a motherless household during the Great Depression, gets married to the well-known writer and war historian Paul Fussell after World War II, goes through a divorce, and finally escapes to New York City in her mid-fifties, batterie de cuisine intact. My Kitchen Wars is a revelation of the author's lifelong love affair with food--cooking it, eating it, and sharing it--no matter where or with whom she finds herself. From Princeton to Heidelberg and from London to Provence, Fussell ladles out food, sex, and travel with her wooden spoon, welcoming all who come to the table
1 edition published in 2015 in English and held by 3 WorldCat member libraries worldwide
A fierce and funny memoir of kitchen and bedroom from James Beard Award winner Betty Fussell A survivor of the domestic revolutions that turned American television sets from Leave It to Beaver to The Mary Tyler Moore Show to Julia Child's The French Chef, food historian and journalist Betty Fussell has spotlighted the changes in American culture through food over the last half century in nearly a dozen books. In this witty and candid autobiographical mock epic, Fussell survives a motherless household during the Great Depression, gets married to the well-known writer and war historian Paul Fussell after World War II, goes through a divorce, and finally escapes to New York City in her mid-fifties, batterie de cuisine intact. My Kitchen Wars is a revelation of the author's lifelong love affair with food--cooking it, eating it, and sharing it--no matter where or with whom she finds herself. From Princeton to Heidelberg and from London to Provence, Fussell ladles out food, sex, and travel with her wooden spoon, welcoming all who come to the table
Masters of American cookery by
Betty Harper Fussell(
Book
)
1 edition published in 1982 in English and held by 2 WorldCat member libraries worldwide
1 edition published in 1982 in English and held by 2 WorldCat member libraries worldwide
Home bistro : simple, sensual fare in the comfort of your own kitchen by
Betty Harper Fussell(
Book
)
1 edition published in 1997 in English and held by 2 WorldCat member libraries worldwide
1 edition published in 1997 in English and held by 2 WorldCat member libraries worldwide
Betty Fussell Papers by
Betty Harper Fussell(
)
in Multiple languages and held by 1 WorldCat member library worldwide
Betty Harper Fussell is an essayist and author of 12 books, including biographies, memoirs, cookbooks, and food histories. Her essays on food, food history, travel, and the arts have appeared in scholarly journals, national magazines and newspapers over the past 40 years. This collection consists of materials related to her food research, lectures, and writings, dating from the mid 20th century to 2012
in Multiple languages and held by 1 WorldCat member library worldwide
Betty Harper Fussell is an essayist and author of 12 books, including biographies, memoirs, cookbooks, and food histories. Her essays on food, food history, travel, and the arts have appeared in scholarly journals, national magazines and newspapers over the past 40 years. This collection consists of materials related to her food research, lectures, and writings, dating from the mid 20th century to 2012
more
fewer
Audience Level
| 0 |
 |
1 | ||
| Kids | General | Special | ||
Related Identities
- Fisher, M. F. K. (Mary Frances Kennedy) 1908-1992 Author
- Normand, Mabel 1894-1930
- Waters, Alice
- Claiborne, Craig
- Beard, James 1903-1985
- Child, Julia
- Grigson, Jane Author
- Jaffrey, Madhur 1933- Commentator Narrator
- Perelman, Deb Commentator Narrator
- Bastianich, Lidia Commentator Narrator
Useful Links
Associated Subjects
Authors, American Beard, James, Beef Beef cattle Beef industry Child, Julia Claiborne, Craig Cookbooks Cooking Cooking, American Cooking (Beef) Cooking (Corn) Cooking (Fungi) Cooking (Mushrooms) Cooking for two Cooks Corn Dinners and dining in literature Edible fungi Edible mushrooms Entertaining Fisher, M. F. K.--(Mary Frances Kennedy), Food Food habits Food writing Fungi Fussell, Betty Harper Gastronomy Gourmets Home economics Internet videos Literature Motion picture actors and actresses Mushrooms Normand, Mabel, Streaming video United States Vongerichten, Jean-Georges
Covers
Alternative Names
Betty Fussell American writer
Betty Fussell Amerikaans schrijfster
Betty Fussell écrivaine américaine
Betty Fussell escriptora estatunidenca
Betty Fussell escritora estadounidense
Betty Fussell escritora estauxunidense
Betty Fussell scríbhneoir Meiriceánach
Betty Fussell scrittrice statunitense
Fussell, Betty
Fussell, Betty Harper 1927-
Harper Fussell, Betty 1927-
بيتى فوسيل
بيتي فوسيل كاتبة أمريكية
Languages