Choice Cuts by Mark Kurlansky
A Savory Selection of Food Writing from Around the World and Throughout History

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“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of “choice cuts” by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day.

Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. K. Fisher on the virility of Turkish desserts . . . Alexandre Dumas on coffee . . . W. H. Auden on Icelandic food . . . Elizabeth David on the downward march of English pizza . . . Claude Lévi-Strauss on “the idea of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and many other famous gourmands and gourmets, accomplished cooks, or just plain ravenous writers on the passions of cuisine.

About Mark Kurlansky

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Mark Kurlansky is an award-winning and bestselling author. His most recent book is 1968: The Year That Rocked the World.
Published July 18, 2012 by Ballantine Books. 496 pages
Genres: History, Cooking, Mystery, Thriller & Suspense, Literature & Fiction. Non-fiction

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Entertainment Weekly

Holly Hughes (2002) Food writers cannot resist the analogy of the dining room to the boudoir.

Nov 29 2002 | Read Full Review of Choice Cuts: A Savory Selecti...

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