The art of eating
By: M.F.K. Fisher ; with an introduction by Clifton Fadiman and an appreciation by James A. Beard.
Publisher: Collier Books
Published: 1990
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.