Fussell, Betty Harper

The mushroom feast by Jane Grigson( Book )

1 edition published in 1998 in English and held by 45 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

Here let us feast : a book of banquets by M. F. K Fisher( )

1 edition published in 2018 in English and held by 33 WorldCat member libraries worldwide

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 12 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 7 WorldCat member libraries worldwide

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

My kitchen wars by Betty Harper Fussell( )

1 edition published in 2015 in English and held by 6 WorldCat member libraries worldwide

"A memoir."--Jacket

Tragicomedy in Lyly, Shakespeare, and Jonson by Betty Harper Fussell( Book )

4 editions published between 1975 and 1980 in English and held by 4 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

Masters of American cookery by Betty Harper Fussell( Book )

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

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