M. F. K. Fisher among the Pots and Pans
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1900s
20th century
A01=Joan Reardon
academic
Author_Joan Reardon
biographical
boarding school
Category=DNB
Category=WB
chef
cookbook
cooking
cuisine
culinary
eagle rock
eating
eq_bestseller
eq_biography-true-stories
eq_food-drink
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eq_nobargain
eq_non-fiction
food
food lovers
gastronomy
history buff
kitchen
kitchen setting
laguna beach
life story
scholarly
the art of eating
the boston cooking school cookbook
the settlement cookbook
true story
whittier
world history
Product details
- ISBN 9780520261686
- Weight: 408g
- Dimensions: 152 x 203mm
- Publication Date: 20 Oct 2009
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Paperback
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From her very first book, "Serve It Forth", M.F.K. Fisher wrote about her ideal kitchen. In her subsequent publications, she revisited the many kitchens she had known and the foods she savored in them to express her ideas about the art of eating. "M.F.K. Fisher among the Pots and Pans", interspersed with recipes and richly illustrated with original watercolors, is a retrospective of Mary Frances Kennedy Fisher's life as it unfolded in those homey settings - from Fisher's childhood in Whittier, California, to the kitchens of Dijon, where she developed her taste for French foods and wines; from the idyllic kitchen at Le Paquis to the isolation of her home in Hemet, California; and finally to her last days in the Napa and Sonoma Valleys. M.F.K. Fisher was a solitary cook who interpreted the scenario of a meal in her own way, and "M.F.K. Fisher among the Pots and Pans" provides a deeply personal glimpse of a woman who continues to mystify even as she commands our attention.
Joan Reardon is a culinary historian and author of Poet of the Appetites: The Lives and Loves of M. F. K. Fisher and M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table, among other books. Avram Dumitrescu is an Irish artist and illustrator specializing in food, architecture, and animals. His work has been featured in the Southern Review, Gastronomica, The Writer magazine, and the Ulster Tatler.
