Kirjahaku

In one of her most celebrated books, the doyenne of food writers offers us more than 140 of her favourite and most famous recipes. Whether simple or esoteric, all are served with an inimitable mixture of wit, anecdote and practicality.

Whether the subject of her fancy is the lowly, unassuming potato or the love life of that aphrodisiac mollusk the oyster, Mary Frances Kennedy Fisher writes with a simplicity that belies the complexities of the life she often muses on. She is hailed as one of America's preeminent writers about gastronomy, but limiting her to that genre would be a disservice. A passionate and well-traveled woman, her narratives fill over two dozen highly acclaimed books. In this collection of some of her finest works, Fisher demonstrates a palette well-trained not only in gastronomical masterpieces, but in life's best pleasures as well. "Love in a Dish . . . and Other Culinary Delights" is an instructional manual on how to live, eat, and love brought together by prolific researcher and culinary enthusiast Anne Zimmerman. With great care she has selected essays that forgive, and celebrate, our lustful appetites, as in "Once a Tramp, Always . . . " and "Love in a Dish." It is through these selections, including two essays never before collected in book form, that we encounter Fisher's bold passion for cuisine and an introduction to her idea of what constitutes the delicious life.

M F K Fisher moved to Aix-en-Provence with her daughters after the Second World War. In 'Map of Another Town', she traces the history of this ancient and famous town, known for its tree-lined avenues, pretty fountains and ornate facades. Beyond the tourist sights, Fisher introduces us to its inhabitants: the waiters and landladies, down-and-outs and local characters - all recovering from the affects of the war in a drastically new France. A companion piece to 'The Gastronomical Me', in this memoir Fisher finds herself alone, older and with two small children to care for, while at the same time discovering a sense of belonging and acceptance.

'Witty, irreverent and amazingly relevant... I love it' - Yotam Ottolenghi A reissue of an absolute cookery classic: how to shop, cook, and eat with courage and gusto, when food is scarce and the wolf is at the door... First published in 1942, How to Cook a Wolf continues to rally readers and cooks through these time of uncertainty. 'Essential reading right now' - Eater 'Brilliant and frequently hilarious' - Vogue Instead of regretting what we don't have, Fisher teaches us to savour what we do, offering dozens of recipe ideas from simple soups and omelettes, to sprucing up tinned food. No hints on cutting back and making do here - she gives us license to dream, experiment and invent delicious meals from whatever we can salvage from the back of the cupboard.