Profiles from the kitchen
Subtitle: what great cooks have taught us about ourselves and our food
By: Charles A. Baker-Clark
Publisher: University Press of Kentucky
Published: 2006
Place of publication: Lexington
Language: eng
Format: [electronic resource] :
Number of pages: 209
ISBN-13: 9780813171333
Subjects: Home Economics; Cooks; Methods; Menus; COOKING; American Cooking; Culinary; BIOGRAPHY & AUTOBIOGRAPHY; Professional; Biography
Description: In Profiles from the Kitchen, Charles A. Baker-Clark offers a collection of portraits of well-known culinary figures who have worked in different ways to shape our relationship with food. Despite their diverse personalities, backgrounds, and interests, Baker-Clark's subjects are a testament to the fact that both cooking and eating are endeavors well worth learning and sustaining. Profiles from the Kitchen includes well-known food writers such as M.F.K. Fisher, Eugene Walter, Elizabeth David, and John T. Edge; famous cooks such as Julia Child and James Beard; and contemporary chefs such as Rick
Notes: Includes bibliographical references and index.

Description based on print version record.
Table of contents: title: Front cover; Copyright; Contents; Acknowledgments; 1. The Lost Connections to Our Food; 2. James Beard; 3. M. F. K. Fisher; 4. Paul and Julie Child; 5. Elizabeth David; 6. Mama Dip; 7. Eugene Walter; 8. Susan Spicer; 9. Carlo Petrini; 10. Angus Campbell; 11. Rick, Deann, and Lanie Bayless; 12. Father Dominic Garramone, O.S.B.; 13. John T. Edge and the Southern Foodways Alliance; 14. The Rediscovery of Ourselves and Food; Index;