000			01330cam a22002654a 4500
001			065255
005			20231009193157.0
008			093007r20041954nju 001 0 eng
010			_a2003026124
020			_a9780764542619
042			_apcc
050	0	0	_aTX633 _b.F515 2004
082	0	0	_a641 FIS
100	1		_aFisher, M. F. K. _q(Mary Frances Kennedy) _d(, 1908-1992)
245	1	4	_aThe art of eating _c/ M.F.K. Fisher ; with an introduction by Clifton Fadiman ; an appreciation by James A. Beard ; and a retrospective essay by Joan Reardon
250			_a50th anniversary ed
260			_aHoboken, N.J. _b: Wiley Pub. _c, c2004.
300			_axxxiv, 749 p. _c; 24 cm.
500			_aOriginally published under title: Collected gastronomical works of M.F.K. Fisher. 1954.
504			_aIncludes index.
505	0	0	_aServe it forth -- Consider the oyster -- How to cook a wolf -- The gastronomical me -- An alphabet for gourmets.
520			_aDuring her lifetime, M.F.K. Fisher (1908-1992) won acclaim as the author of popular culinary books such as , , , , and . First published in 1954, presents all of these works together in one volume. The 50th anniversary edition features reflections on Fisher by her family and friends as well as food professionals such as Julia Child.
650		0	_aGastronomy
942			_cMO
999			_c263543 _d263543