Read With Bold Knife and Fork by M.F.K. Fisher Prue Leith Online

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The return of a classiclong-lived and treasured by all who love the good, considered life."And seriously I think every recipe I have used, unless I have stated flatly that it was the nadir of all such formulae, or printed solely for amazement, is workable, useful, and delicious. Wow. And also I have made every one, and changed it over the years, which is a rare thing, I stThe return of a classic—long-lived and treasured by all who love the good, considered life."And seriously I think every recipe I have used, unless I have stated flatly that it was the nadir of all such formulae, or printed solely for amazement, is workable, useful, and delicious. Wow. And also I have made every one, and changed it over the years, which is a rare thing, I state as a jaded viewer of the current crop of shameless cheating books being published for kitchen-buffs. "Well...back to my fish." From a letter to her editor, February 5, 1968 Boldly confessing her prejudices and her passions, M. F. K. Fisher has written a mouth-watering, soul-satisfying book composed of seventeen chapters with over 140 recipes. Whether recalling forbidden fruits from her childhood (like mashed potatoes with catsup), her mother's legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that has become her hallmark. Here are dishes for every course of every meal, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles. Author Biography: In a career that extended over seven decades until her death in 1992, Mary Frances Kennedy Fisher wrote twenty-six books with a prose style at once vivid, elegant, and a little bit wicked. Her books include The Gastronomical Me, How to Cook a Wolf, Consider the Oyster, and Serve It Forth....

Title : With Bold Knife and Fork
Author :
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ISBN : 9780712659864
Format Type : Paperback
Number of Pages : 318 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

With Bold Knife and Fork Reviews

  • ^
    2019-04-12 12:17

    Very readable; this is a book which I willingly pick up when (for example) I’m blind-baking a pastry case. So I'm not sure exactly how many times I've read this book, or indeed whether I've actually yet read it all. This is a book of unexpected gems, not just of prose, but also of valuable ideas. For example some years ago I stocked up on tinned pumpkin, because I had an excellent pumpkin cake recipe (from ‘Bon Appetite’ magazine) … before my husband decided in a Tigger-ish moment, that he didn’t like that particular cake any more. What then to do with six cans of tinned pumpkin? On pg 191 MFK made a worthwhile suggestion: pumpkin dumplings (bless her for advising that ‘canned [pumpkin] will do’). If anyone can suggest a solution for the other three tins, I should be most grateful.I love her dry humour. For example: QUOTE (p.270): “And further along in the section Queen Vic[toria’s] cook called Ornamental Entremets there is an almost equally discouraging recipe, unfortunately without an illustration, for making a ‘Savoy cake in the form of a glazed ham.’ This must have roused many a merry moment at court, compared with some others of those interminable dinners. I know ways to make people laugh that are easier...” A quick look at the Index ought be enough to sell this book to anyone interested in food and cooking. Is our curiosity roused as mine was by entries such as, “‘Mountain oysters” of lambs testicles (129,130)“, “Lobster claws (65)”, “Questionable Crumpets (233)”, “nasturtium-leaf sandwiches, (235). This really is a book on social history as much as on cooking. I’ve eaten nasturtium flowers before, but using the young leaves in sandwiches (thinly cut home-made white bread, buttered) was new to me.Forget present-day ‘me-too’ celebrity cooks. Go for the classics instead, proven over the course of the years.

  • Jericha
    2019-04-22 09:57

    While some of the stories in these essays will be familiar to readers of her older books, in the end it simply doesn't matter, any more than eating a delicious meal is marred by having eaten it before. The way MFK Fisher writes about her pleasure in food is exactly synonymous with my pleasure in reading her writing, and savoring this book slowly with a few glasses of really good Old Vine Zinfandel was an acutely physical and spiritual delight - I would even go so far as to say nourishment - as, indeed, her other books have been and continue to be. I suspect she would be glad.

  • Nayiri Krikorian
    2019-04-18 10:03

    If you’ve not read anything by M.F.K. Fisher, With Bold Knife and Fork is an utterly perfect place to start. Run to the bookstore, click over to Amazon, get thee to a library — I don’t care which method you prefer* as long as readership of this book increases by a significant amount.Part cookbook and part memoir, With Bold Knife and Fork is almost novelesque in its structure, starting with Ms. Fisher’s research of turn-of-the-century recipes and their communal lack of specificity, advancing on to her own youth under her puritanical grandmother’s roof and continuing with her daughters’ culinary endeavors. Interspersed throughout the anecdotes and observations are recipes relating to the topic at hand; some are Ms. Fisher’s, and others are credited to friends, family and her mother’s cook.Here’s my favorite quote, which sums up precisely how I feel about inventing my own recipes, something I do with great infrequency:Perhaps I should feel more actively ashamed, that I am so torpid. Why do I sit back and let other people sweat to do all my figuring and inventing? I am a clod.Honestly, this is a woman after my own heart. With grace and wit and candor, she just gets me. And I love that.This is an edited version of a review originally posted at my blog 1othirty.

  • Jlnpeacock
    2019-04-25 07:57

    M. F. K. Fisher writes beautifully in this most unusual cookbook. It is a work of art and convinces me, as she describes various foods, that I would truly enjoy eating things I'd never considered before (Raw fish? Hum, that sounds wonderful since it really isn't raw because the lime juice actually cooks it. Yes, I would love to try some.). The recipes are untypical of any cookbook, but as she writes of life surrounding the given recipe and provides culinary instruction in her storytelling, one feels it is possible to duplicate the marvels she is describing. Her books should be consistently on best seller lists. They not only provide domestic instruction, but history lessons as well as a beautifully crafted work of literature. I was told Julia Child said Fisher's cookbooks were the only ones she ever owned.

  • Alison
    2019-04-19 09:17

    I read this about a year ago and didn't really care for it; its similarities to "How to Cook a Wolf" were obvious. But in Berkeley I picked up a copy, reread it, and really enjoyed it; I think that my hiatus from all things Fisher enabled me to reread it for its own merits. Many of the sections were similar to "Wolf," but with new recipes, and written with the experience and tastes developed in the 15-odd years intervening between the two books. So while I wouldn't read the two back-to-back, I would now be happy to pick this up for dinnertime reading the way I do "Wolf."

  • Chadwick
    2019-04-13 08:23

    Even in something as prosaic as a chapter on various rice dishes, MFK Fisher can't help but confront romance, sex, death, memories of childhood, and just about the whole of human history. She wrote with an effortless erudition and a staggering understanding of the magic of the kitchen, in an elegant, simple, and charming style. There really has ever only been one of her.

  • Thorn
    2019-04-16 10:05

    fisher talks about growing up in california in the first half of the 20th century. there's lots and lots of food in this book -- including a couple of darn good recipes. so do not read it if you have any food problems! (beyond really liking food, that is.)

  • Laura Podrasky
    2019-04-01 11:24

    I'm only two chapters in but this is wonderful. Yes, it was written a long time ago but the style is delicious and I imagine the recipes will be, too.It's a good read but I have to return it to the library...I hope to pick it up again..

  • Neil
    2019-04-23 14:23

    (I think I reviewed 'The Art of Eating' by MFK. This is just as good).

  • Jess
    2019-04-22 11:18

    I DEVOUR MFK. She, Joanna Macy, and Meg Wheatley are my new favorite women.

  • Tim
    2019-04-25 11:57

    One of the great food writers, every page a pleasure.

  • Rick Perez
    2019-04-26 11:08

    Love reading M.F.K. Fisher. She's a wonderful storyteller, and her books are a simple read. Her descriptions of things are so great that it's easy to envision exactly what she's describing.

  • Ann
    2019-04-05 11:05

    a classic.