M.F.K. Fisher's personal, intimate culinary essays are well-loved American classics, combining recipes with her anecdotes, reminiscences, cultural observations and passionate storytelling. Auden, Fisher saw eating as inextricably bound up with living well. Whether reflecting on an epic lunch served by a fanatical waitress, the life-giving properties of wine, quails whose glorious smell 'would rouse Lazarus' or how the love of food can save a marriage, each piece is a perfectly-crafted work of art.
Mary Frances Kennedy Fisher (1908-1992) is considered one of the greatest American food writers of the twentieth century. In 1929, the newly married Fisher sailed to Dijon, France with her husband where she tasted real French cooking for the first time and learned how to live and eat well and economically. She returned in 1932 to an American appetite weakened by the Great Depression, and began to write essays of her own. The author of many books including the wartime classic How to Cook a Wolf, she aimed always to inspire cooks and combined recipes with reflection, anecdote and passionate storytelling. Her culinary essays are American classics.