By Mark Kurlansky
Choice Cuts good points greater than 2 hundred items, from Cato to Cab Calloway. listed below are essays by means of Plato at the paintings of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. okay. Fisher at the virility of Turkish muffins . . . Alexandre Dumas on espresso . . . W. H. Auden on Icelandic nutrients . . . Elizabeth David at the downward march of English pizza . . . Claude Lévi-Strauss on “the concept of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and lots of different recognized gourmands and gourmets, entire chefs, or simply undeniable starving writers at the passions of cuisine.
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Extra info for Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History
Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History by Mark Kurlansky