"M. F. K. Fisher, Julia Child, and Alice Waters celebrates the accomplishments and friendships of three women who changed the way Americans think about food and cooking, dining and pleasure." "In a series of three overlapping biographical portraits, Reardon reveals the private lives behind their public personas. Tracing major developments in their careers and quoting extensively from letters they exchanged, she recounts the times and places at which their lives intersected and shares testimonies of the friendship and respect that grew among them."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

Christened by John Updike as the "poet of the appetites," M.F.K. Fisher changed the way Americans understood the art of living. But she was also a master mythologizer. This multifaceted portrayal is no less memorable than the personae Fisher crafted for herself.

The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

The final volume in a trilogy of selections from the journals, short stories, and correspondence of one of America's best-loved writers. With style, humor, and spare, elegant prose, Fisher retraces her adventures in France as a young housewife, recalls her return to California, and ruminates on such favorite themes as food, literature, and relationships.

This contains the author's five most popular books - "Consider the Oyster", "The Gastronomical Me", "Serve it Forth", "How to Cook a Wolf", and "An Alphabet for Gourmets". The volume contains an array of thoughts, memories and recipes.

This collection of entertaining anecdotes includes the abuses of the potato and how it can be dignified, social status relative to one's appreciation of vegetables, and the growth of the art of eating in ancient Greece and Rome.