Fussell, Betty Harper

The mushroom feast by Jane Grigson( Book )

1 edition published in 1998 in English and held by 46 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 : at home with Lidia Bastianich, Madhur Jaffrey, Judith Jones, Betty Fussell, and Deb Perelman by Marja Samson( Recording )

3 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

My kitchen wars by Betty Harper Fussell( )

1 edition published in 2015 in English and held by 5 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

History of American Cuisine( Visual )

1 edition published in 2010 in English and held by 4 WorldCat member libraries worldwide

"Explores America's rich culinary heritage and looks at the many types of foods that Americans eat"--Container

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

Betty Fussell: "My Kitchen Wars."( Recording )

1 edition published in 1999 and held by 1 WorldCat member library worldwide

In her new book, Betty Fussell uses the kitchens in each of her homes as the setting for a memoir of her marriage. Like many postwar housewives, she found herself frustrated by the limits of domesticity. As she tells in her book, she did something about it. Published by Farrar Strauss Giroux

[Corn and culture symposium] by Frank Kent Reilly( Visual )

1 edition published in 1997 in English and held by 1 WorldCat member library worldwide

Dr. Betty Fussell lectures on the origins of the corn culture in the Americas. She explains the significance of corn in mythology and in cultures throughout history

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

A Slice of life : contemporary writers on food( Book )

1 edition published in 2003 in English and held by 1 WorldCat member library worldwide

The story of corn by Betty Harper Fussell( Recording )

1 edition published in 2002 in English and held by 1 WorldCat member library worldwide