Serve It Forth or Chefs Bounty

Serve It Forth

Author: MFK Fisher

In Serve It Forth, her first book, M. F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew.

NY Times Book Review

A delightful book. It is erudite and witty and experienced and young.

Times Literary Supplement

Mrs. Fisher writes with enjoyment, which is clearly the first thing necessary in a book of this kind . . .

New York Times Book Review

This is a book about food; but though food is universal, this book is unique. It is erudite and witty and experienced and young. The truth is that it is stamped on every page with a highly individualized personality. Sophisticated but not standardized, brilliant but never 'swift-moving' or 'streamlined,' perfumed and a little mocking, direct and yet almost précieuse, the style of Serve It Forth is as unusual as its material is unfamiliar and odd. -- Books of the Century; New York Times review, June 1937

Library Journal

A trade paperback reprint of the first book in the noted food writer's ``Art of Eating'' series, this originally appeared in 1937 and has long been out of print. In it Fisher gracefully ``serves up'' musings, anecdotes, history, reminiscences on (as she says) ``eating and about what to eat and about people who eat.'' Also available from North Point are Consider the Oyster and How To Cook a Wolf; due this fall are An Alphabet for Gourmets and The Gastronomical Me. -- MR

James Beard

She writes about fleeting tastes and feasts vividly, excitingly, sensuously, exquisitely. There is almost a wicked thrill in following her uninhibited track through the glories of the good life. (James Beard).

Clifton Fadiman

She writes about food as others do about love, but rather better.

Patricia Storace

M.F.K. Fisher ... brings onstage a peach or a brace of quail and shows us history, cities, fantasies, memories, emotions.

Shana Alexander

M.F.K. Fisher is our greatest food writer because she puts food in the mount, the mind and the imagination all at the same time. Beyond the gastronomical bravura, she is a passionate woman; food is her metaphor.

What People Are Saying

Clifton Fadiman
Sometimes funny, sometimes sorrowful, always full of the rich juices of keenly felt life . . .

Table of Contents:

	To Begin	3
	When a Man Is Small	6
	Greek Honey and the Hon-Zo: 300 B.C.-100 A.D. Egypt, the Orient, and Greece	12
	The Curious Nose	19
	Let the Sky Rain Potatoes	25
	Borderland	30
	Garum: 100 A.D.-400 A.D. Rome	33
	Fifty Million Snails	40
	Meals for Me	47
	Dark Ages and the Men of God: 1000 A.D.-1400 A.D. Europe	53
	I Arise Resigned	55
	In Sinistra Parte, Johannus Baptista: 1100 A.D.-1450 A.D. England	62
	Pity the Blind in Palate	68
	A Pigges Pettie Toes: Elizabethan England	72
	The Standing and the Waiting	76
	Catherine's Lonesome Cooks: 1533 A.D.-1810 A.D. France	89
	Two Birds Without a Branch	95
	The Pale Yellow Glove	99
	The Brothers	106
	Set Piece for a Fishing Party: 1810 A.D.-1900 A.D. France	108
	On Dining Alone	114
	Sing of Dinner in a Dish	119
	Shell Shock and Richard the Third: 1900 A.D.-Europe and America	127
	The Social Status of a Vegetable	133
	Cesar	140
	To End	147

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Chef's Bounty: Celebrating Oregon's Cuisine

Author: William King

A Chef's Bounty: Celebrating Oregon's Cuisine showcases the timeless beauty and culinary delights of Oregon's seven regions. These regions include Central Oregon, the Coast, Eastern Oregon, Mt. Hood and the Columbia River Gorge, the Portland Metropolitan Area, Southern Oregon, and the Willamette Valley. A Chef's Bounty presents the use of fresh, organic proteins and produce as a healthy addition to everyday home-cooking. This book celebrates Oregon chefs and restaurants committed to using Oregon agricultural products and bringing a seasonal, local menu to the table. In celebration of Oregon's culinary landscape, A Chef's Bounty features recipes from the notable culinary entities within the state, and presents vignettes on Oregon's agricultural products and producers. Selected chefs contributed their signature recipes that capture the texture and flavor unique to the state. The focus is not only on the recipes, but offers an invitation to bring the agricultural bounty of Oregon into the kitchen.