A Savory Selection of Food Writing from Around the World and Throughout History
By (author) Mark Kurlansky
Format: Paperback / softback
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Choice Cuts by Mark Kurlansky
Book DescriptionMark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis Prima Choice Cuts offers 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 Kurlansky s own original drawings, Choice Cuts is a must-have for any serious lover of food. The most outrageously broad, gregarious food writing anthology. Saveur Mark Kurlansky is the author of many books including Salt, The Basque History of the World , 1968 , and The Big Oyster . His newest book is Birdseye. "
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Book DetailsISBN: 9780142004937
Paperback / softback
(217mm x 141mm x 28mm)
Imprint: Penguin USA
Publisher: Penguin Putnam Inc
Country of Publication: United States
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Author Biography - Mark Kurlansky
Mark Kurlansky is the New York Times bestselling author of many books, including The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World; Salt: A World History; 1968: The Year That Rocked the World; and The Big Oyster: History on the Half Shell. He lives in New York City.
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