Masters of American Cookery: M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child
Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. ø In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes?in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts?Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. ø In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover?s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
American anchovy baking bay leaf beans beef black pepper blender boil bowl bread broth brown butter cake called cayenne pepper cheese chefs chicken Child chopped Claiborne cloves garlic cold Cookbook Cookery cooking corn crisp crust dessert dish dough dressing egg whites egg yolks Eliza Leslie fillets fish Fisher flavor flour French fresh freshly ground black garlic garnish green grilled heat ingredients James Beard Julia Julia Child kitchen lemon juice loaf lobster M. F. K. Fisher mayonnaise meat melted milk minced minutes mixed mixture mushrooms mustard olive oil onions oven parsley pepper to taste poaching pork potatoes pound processor Proportions puff paste puree recipe restaurants rice roast salad Salt and freshly sauce scallops seasonings servings simmer skillet slices souffle soup Sprinkle steak stuffing sugar sweet tablespoons tablespoons butter teaspoon teaspoon salt thick tomatoes vegetables vinegar Vt cup wine yeast