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FUSSELL, BETTY. ListingsIf you cannot find what you want on this page, then please use our search feature to search all our listings. Click on Title to view full description
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FUSSELL, BETTY. Crazy For Corn.
HarperCollins, NY: 1995. 0060950285 / 9780060950286 HarperPerennial Edition. First Printing. s Softcover. Good condition.
Here are 170 recipes for soups, salads, main dishes, breads, desserts, and drinks, all starring corn. Such perennial favorites as Corn Soups, Corn on the Cob, Polenta, Corn Bread, and Corn Chips mingle with new treats from around the world like Blue Corn Fried-Chicken Salad, Polenta with Portobellos, Punjabi Corn Griddle Bread, Cocnut-Corn Caramel Flan. Includes an Index.
Price:
31.60 USD
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FUSSELL, BETTY. Masters Of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child.
University of Nebraska Press, Lincoln: 2006. At Table Series. s Softcover. Brand new book.
Ever since American soldiers returned home after World War II with a passion for p‰tŽ 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. 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 recipesÑin chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and dessertsÑFussell 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. 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. Betty Fussell is the author of ten books, ranging from biography to cookbooks, memoir, and food history, including The Story of Corn. Her volume of memoirs, My Kitchen Wars, was performed as a one-woman show in New York and Los Angeles. "Fussell's book enters a highly competitive arena and I must say 'Thumbs Up.'"ÑLos Angeles Times "[Fussell's] book profiles the gastronomic giants and gives 200 of her recipes inspired by them."ÑUSA Today
Price:
25.00 USD
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FUSSELL, BETTY; SHAPIRO, LAURA (INTRODUCTION). My Kitchen Wars: A Memoir.
University of Nebraska Press, Lincoln: 2009. First Edition. At Table Series. s Softcover. Brand new book.
Although My Kitchen Wars is a war story, this time the warrior is a woman and the battleground the kitchen. Her weaponsÑthe batterie de cuisine of grills and squeezers and knivesÑevoke a lifetime's need to make dinner, love, and war. By prying open the past with these implements, Betty Fussell gives voice to a generation of women whose stories were shaped and yet simultaneously silenced by an era of domestic strife and global conflict, from World War II to Vietnam. My Kitchen Wars also is a love story, recounting Fussell's liberation from the tyrannical Puritanism of her family by a veteran of the "Good War," a young writer named Paul Fussell. But she soon finds herself captive again, constrained by the roles of faculty wife and mother. Still, she cannot stop hungering for both a life of the mind and carnal pleasures. Her inner war to unite body and mind brings down the marriage in a denouement as brutal as the whack of a cleaver. Yet Fussell, however bruised, emerges to cook another dinner and to tell her tale in this fierce and funny memoir. My Kitchen Wars was adapted into a one-woman play performed in Hollywood and New York. Betty Fussell has lectured widely on food and food history and won the 2008 James Beard Award for "Magazine Feature Writing with Recipes." She is the author of eleven books, including Masters of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child (available in a Bison Books edition), The Story of Corn, and Raising Steaks. Laura Shapiro is the author of Julia Child (winner of the Literary Book Award from the International Association of Culinary Professionals) and several other books. "[Fussell] marks the passage of time through foods eaten, tastes discovered, pots and pans employedÑand then ladles on salacious detail as the gravy. This is juicy stuff."ÑNew York Times Book Review "This is a wonderful, humorous book."ÑAlice Waters, founder and co-owner of Chez Panisse "This work features dark humor and stunning gastronomic descriptions that will speak to Fussell's contemporaries and astonish younger generations fighting different battles today."ÑLibrary Journal "The author (and chef) knows how to get the most from her ingredients, and she uses not only irony but also self-deprecating humor and poignant understatement with delicate precision."ÑBooklist
Price:
17.95 USD
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