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Michael J. Edelman
- Publié sur Amazon.com
Mary Francis Kay Fisher was very much a free spirit, a woman who went where her passions took her, and the greatest- or perhaps the second greatest of these was good food. At a time when most people were leaving behind the simple, home grown food of their childhood for the new convenience foods and other modern fare, she argued passionately for what we might call slow food today: SImple, elegant fare, prepared with fresh ingredients and with passion. During World War II, when many foodstuffs were in short supply, she wrote "How To Cook A Wolf" in order to show people that a lack of things like beef, which was the centerpiece of the mid-century American diet, and to live well at the same time.
This volume is a collection of musings, remembrances and opinions organized under the alphabet. There's no real theme to the book, other than that each chapter contains one or more recipes, and each represents a strongly held opinion of Fishers, and she had a great many strongly held opinions. The first chapter is A, for dining Alone, a topic she often addressed. She finishes the chapter with recipes for Ambrosia, made with oranges, coconut and sherry, a discussion of how crepes should be served, and a condemnation of Jello salads- three unrelated topics, really, except they all touch on something she mentions in her defense of solo dining.
L is for Literature, and is obviously concerned with food references in books. Here she closes the chapter with recipes for a medieval "Herring Pye" that no one would bother to try and duplicate and a description of Garum, the classic condiment of ancient Rome, which finds its closes modern equivalent in Thai fish sauce. Why? Because Fisher thinks it interesting, and that's good enough for this reader. P is for peas, especially small, delicate, early ENglish peas, and T is for Turbot, and both chapters finish with recipes that any reader will want to try. V is for Veniality, but Fisher still manages to work in a recipe for Raspberries Romanoff. W is for Wanton, and contains Fisher's proposals for seducing a man with food... and if necessary, un-seducing.
This is, like all of Fisher's books, a delight to read whether or not you have any intention of cooking the recipes she presents, and indeed, in this book the recipes are not the point. All of FIsher's books are favorites of mine, and this one is a particular treasure. Recommended for fans of good food, independent women, free thinking, and good writing.