About this title: Award-winning food writer Mark Kurlansky serves up a true smorgasbord of "choice cuts" by the world's most discerning gourmets and gourmands through the ages. From Plato on the art of cooking to Louis Prima at the pizzeria to Pablo Neruda on French fries and M.F.K. Fisher on gingerbread, "Choice Cuts" offers more than 200 selections--all enhanced ...
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Note: This is a general synopsis. Each listing is described below.
Description: Good. Purchasing this DVD supports the North Central Regional Library. Thriftbooks and NCRL have partnered to help raise additional funds for the library system. Library ID found on DVD and case. Ex-Library book-will contain library markings. Light shelf wear and minimal interior marks. Millions of satisfied customers and climbing. Thriftbooks is the name you can trust, guaranteed. Spend Less. Read More. read more
Description: Very Good. Great condition for a used book! Minimal wear. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Good. 2004-Paperback----Used-Good-Hall Street Books proudly ships from Brooklyn, NY. All orders are processed and shipped within 24 hours, M-F. 100% money back No-Worry guarantee with expedited delivery and delivery confirmation available. read more
Description: Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Good. 0142004936 Book could have a shelf wear, or a bump, or sunfade to edges. These are new unread books from the publisher with one of these conditions. See are feedback as customers are satisfied in how we grade our books. Has remainder mark. Fast shipping and customer service is our number 1 priority! read more
Edition: First printing
Binding: Hardback 6 1/4" x 9"
Publisher: Ballantine, New York
Date Published: 2002
ISBN-13:9780345457103ISBN:0345457102
Description: Drawings. VG, corners/spine ends a little worn, DJ VG 474 pp. DJ corners/spine ends slightly worn, a little rubbed, 1" scratch delaminated on front. ISBN 0-345-45710-2, read more
Description: Fine in Fine jacket. First printing, hardcover with dustjacket, condition is AS NEW, great gift item, features more than 200 essays on food from various authors including M.F.K. Fisher, Pablo Neruda, Plato, Alice B. Toklas, James Beard, Balzac, Virgina Woolf & W.H. Auden. read more
Binding: Paperback
Publisher: Vintage
Date Published: 2004
ISBN-13:9780099449973ISBN:0099449978
Description: Good. This book is in GOOD overall condition. It shows signs of having been read and has general light wear to the cover, spine and pages. read more
Binding: Softcover
Publisher: Penguin Group USA
Date Published: 2004-10-26
ISBN-13:9780142004937ISBN:0142004936
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780142004937. read more
"MCL. I only read the essays that interested me. It's a hard book to rate because there is such a variety of subjects and authors.
My favorite essay was the one by Brillat-Savarin which began "Every thin woman wants to grow plump: that is an avowal which has been made to us a thousand times." The basic plan involved eating plenty of bread, baked fresh every day."
"Conceptually neat. It's a compilation of excerpts from famous writers throughout history on food; the authors range from Maimonides to James Beard to George Orwell to Alice B. Toklas, the topics from food of the Americas to the origin of chocolate to how to disguise other meats as venison. I didn't read it start to finish, but skipped through a fair bit of it. I'd have loved to see even more primary source pieces like the first European descriptions of pineapple."
"Overall, I was disappointed with this book. Felt a lot like the sort of college freshman copy-shop tomes assigned for a 101 course. Relied a little too heavily on well-known, prolific writers whose texts most serious food writing readers would have already discovered. And in the end, I skipped over most of the last 1/4 of the book due to lack of interest."
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