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

Author: Mark Kurlansky Year: 2002 Rank: Rating: Original Rating: Pop Rating: Genres/categories: Food, Non Fiction, History, Essays Purchase/reserch links: LibraryThing Goodreads Amazon ISBNs: 9780142004937 0142004936

Mark 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. Similar books: It Must've Been Something I Ate by Jeffrey Steingarten The Man Who Ate Everything by Jeffrey Steingarten Fork It Over by Alan Richman A Chosen Few by Mark Kurlansky The Eastern Stars by Mark Kurlansky Serious Pig by John Thorne The Art of Eating by M. F. K. Fisher Feeding a Yen by Calvin Trillin Consider the Oyster by M. F. K. Fisher The Table Comes First by Adam Gopnik With Bold Knife and Fork by M. F. K. Fisher The United States of Arugula by David Kamp Don't Try This At Home by Kimberly Witherspoon The Pedant in the Kitchen by Julian Barnes Talking with My Mouth Full by Bonny Wolf The Nasty Bits by Anthony Bourdain How to Cook a Wolf by M. F. K. Fisher Cod by Mark Kurlansky Salt by Mark Kurlansky The Library at Night by Alberto Manguel