The Art of Eating

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RUTH REICHL
"Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her."

JULIA CHILD
"How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.' This is the stuff we need to hear, and to hear again and again."

ALCIE WATERS
"This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture."

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About the author

Culinary historian, cookbook author, and biographer Joan Reardon is the author of M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table, M.F.K. Fisher Among the Pots and Pans, Poet of the Appetites: The Lives and Loves of M.F.K. Fisher, and Oysters: a Culinary Celebration. Reardon, who has a PhD in English literature, won an IACP Award for culinary writing, publishes and edits a quarterly newsletter for Les Dames d’Escoffier Chicago, and serves on the advisory board of Gastronomica magazine.

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Additional Information

Publisher
Houghton Mifflin Harcourt
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Published on
May 6, 2014
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Pages
784
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ISBN
9780544177437
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Language
English
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Genres
Cooking / Essays & Narratives
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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Just because the undead’s taste buds are atrophying doesn’t mean yours have to!

You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you’ve been running from all day. You hear a gurgling sound. Is it the undead? No—it’s your stomach.

When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers’ market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art.

The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It’s Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising.

Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
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