Choice Cuts

Choice Cuts

A Savory Selection of Food Writing From Around the World and Throughout History

Book - 2004
Average Rating:
Rate this:
Mark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis Prima

Choice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlansky's own original drawings, Choice Cuts is a must-have for any serious lover of food.

"The most outrageously broad, gregarious food writing anthology." -Saveur

Mark Kurlansky is the author of many books including Salt, The Basque History of the World , 1968 , and The Big Oyster . His newest book is Birdseye.

Publisher: New York : Penguin Books, 2004
ISBN: 9780142004937
Branch Call Number: Cooking 641.013 CHO
Additional Contributors: Kurlansky, Mark


From the critics

Community Activity


Add a Comment

There are no comments for this title yet.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Subject Headings


Find it at PPL

To Top