Best of
Cooking

1954

The Art of Eating


M.F.K. Fisher - 1954
    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

Italian Food


Elizabeth David - 1954
    For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.

Food In England


Dorothy Hartley - 1954
    It also provides insights into traditional English life and conduct.

Five Roses: A Guide to Good Cooking


Elizabeth Driver - 1954
    Five Roses: A Guide to Good Cooking is published by Whitecap Books.

James Beard's Fish Cookery


James Beard - 1954
    

The Alice B. Toklas Cookbook


Alice B. Toklas - 1954
    Toklas's rich mixture of menus and memories of meals shared with such famous friends as Wilder, Picasso, and Hemingway, originally published in 1954.