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Choice Cuts - Mark Kurlansky

By Mark Kurlansky

Release Date: 2002-10-29

Genre: Cookbooks, Food & Wine

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“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of “choice cuts” by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day.

Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. K. Fisher on the virility of Turkish desserts . . . Alexandre Dumas on coffee . . . W. H. Auden on Icelandic food . . . Elizabeth David on the downward march of English pizza . . . Claude Lévi-Strauss on “the idea of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and many other famous gourmands and gourmets, accomplished cooks, or just plain ravenous writers on the passions of cuisine.

Choice Cuts - Mark Kurlansky

By Mark Kurlansky

Release Date: 2002-10-29

Genre: Cookbooks, Food & Wine

(0 ratings)
Read Download
“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of “choice cuts” by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day.

Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. K. Fisher on the virility of Turkish desserts . . . Alexandre Dumas on coffee . . . W. H. Auden on Icelandic food . . . Elizabeth David on the downward march of English pizza . . . Claude Lévi-Strauss on “the idea of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and many other famous gourmands and gourmets, accomplished cooks, or just plain ravenous writers on the passions of cuisine.

More by Mark Kurlansky

Salt

Cod

1968

The Big Oyster

Paper

Milk!

Birdseye

The Belly of Paris

The Food of a Younger Land

Nonviolence

The Eastern Stars

The Last Fish Tale

The Unreasonable Virtue of Fly Fishing

Ready For a Brand New Beat

The Basque History of the World

Choice Cuts

The Core of an Onion

World Without Fish

The Importance of Not Being Ernest

The Importance of Not Being Ernest

Cheesecake

A Chosen Few

Frozen in Time (Adapted for Young Readers)

Edible Stories

City Beasts

BIG LIES

Boogaloo on 2nd Avenue

The Food of a Younger Land

The Food of a Younger Land

Havana

The Food of a Younger Land

Hank Greenberg

The Food of a Younger Land

Bugs in Danger

Las Estrellas Orientales

The Food of a Younger Land

The Life of a Lobster

No violencia

Oesters van New York

L'Avana

International Night

L'irragionevole virtĂš della pesca a mosca

Zout

Cheesecake

Hawana

To Catch a Fish

Sale

Merluzzo

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