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Choice Cuts A Savory Selection of Food Writing from Around the World and Throughout History

ISBN-10: 0142004936
ISBN-13: 9780142004937
Edition: 2002
List price: $17.00 Buy it from $1.99
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Description: Mark Kurlansky is one of our most erudite and entertaining food writers: the bestselling author of Saltand Cod, winner of the prestigious James Beard Award for Excellence in Food Writing. Now in this delightful collection he serves up a true  More...

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Book details

List price: $17.00
Copyright year: 2002
Publisher: Penguin Publishing Group
Publication date: 10/26/2004
Binding: Paperback
Pages: 496
Size: 5.50" wide x 8.25" long x 1.25" tall
Weight: 0.990
Language: English

Mark Kurlansky is one of our most erudite and entertaining food writers: the bestselling author of Saltand Cod, winner of the prestigious James Beard Award for Excellence in Food Writing. Now in this delightful collection he serves up a true smorgasbord of choice cuts by the worlds most discerning gourmets and gourmands through the agesfrom Plato on the art of cooking to Louis Prima at the pizzeria. Choice Cutsoffers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlanskys own original drawings, Choice Cutsis a must-have for any serious lover of food.

Mark Kurlansky is the author of The Basque History of the World, the New York Times bestseller Cod: A Biography of the Fish that Changed the World (among the New York Public Library's Best Books of the Year in 1998), as well as A Chosen Few: The Resurrection of European Jewry; A Continent of Islands: Searching for the Caribbean Destiny, and several acclaimed works of short fiction and journalism about the Caribbean. He spent seven years as the Caribbean correspondent for the Chicago Tribune. He lives in New York City.

Introduction : better than sex
Gourmets and gourmands
Food and sex
Memorable meals
Favorite restaurants
Markets
Not eating
Rants
On bread alone
The mystery of eggs
Eating your vegetables
A hill of beans
The fish that didn't get away
Poultry, fowl, and other ill-fated birds
The meat of the matter
Easy on the starch
A pinch of seasoning
Just a salad
The thing about truffles
Loving fat
Bearing fruit
The dark side of chocolate
Their just desserts
A good drink
Bugs
The French
The English
The Americans
The Germans
The politics of food
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