M.F.K. Fisher, whom John Updike has called our “poet of the appetites,” here pays tribute to that most delicate and enigmatic of foods—the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel–and of the pearls sometimes found therein–Fisher describes her mother’s joy at encountering oyster loaf …
The Potato tells the story of how a humble vegetable, once regarded as trash food, had as revolutionary an impact on Western history as the railroad or the automobile. Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily life from the 1770s until World War I would have been unrecognizable-perhaps impossible-without the …
The delectable journey into the world of chocolate–by the award-winning author of OlivesScience, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It’s the Valentine’s Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, …