Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History - Hardcover

A lively anthology of outstanding food writing offers a taste-tempting culinary tour around the world and through history from second-century B.C. to the present day, presenting Pliny's thoughts on onions, Dumas on coffee, Colette on gastronomy, and Alice B. Toklas on French cookery, among other topics.

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