M. F. K. Fisher

M. F. K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most enigmatic of ocean creatures, 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 in a girls' dorm in the 1890s, recalls her own initiation into the "strange cold succulence"...

“Should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture.”—Alice Waters
 
This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer “whose artful personal essays about food created a genre” (The New York Times) and who writes “practically,...