This is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking. Greg Atkinson, chef and writer, brings the perspective of one who has harvested shellfish with fishermen in Puget Sound, walked the rows during harvest at
At the Kitchen Table
β Scribed by Megan Davies
- Publisher
- Ryland Peters & Small
- Year
- 2020
- Tongue
- English
- Category
- Library
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Recipe List; Foreword; Acknowledgments; Introduction: The Art and Craft of Cooking; Spaghetti; A Winter Picnic; On Cypress Street; Family Meal; The Art of Eating; The Summer Solstice; The Fish Fry; Merroir; Borscht; Growing Farmers; Bon AppΓ©tit!; Still Life with Mayonnaise; Banana Pudding; The Food
Elizabeth David's reputation as one of the most influential food writers of the twentieth century rests primarily on her first five books.<em>Mediterranean Food</em>appeared in 1949 when England was still on wartime rations. Before long every self-respecting cook had a copy of it in the kitchen; bet
Elizabeth David was born into a upper-class family and pursued a rebellious and bohemian life as a student of art and then an actress in Paris, before running off with a married man to Greece and then settling in Cairo, where she worked for the British government. After the Second World War, she ret