The art of eating
By: [by] M. F. K. Fisher. With an introd. by Clifton Fadiman and an appreciation by James A. Beard.
Publisher: Macmillan Co.
Published: 1971
Place of publication: New York
Language: eng
Number of pages: 749
Subjects: Gastronomy.
Table of contents: title: Serve it forth.; title: Consider the oyster.; title: How to cook a wolf.; title: The gastronomical me.; title: An alphabet for gourmets.