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Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History [Paperback]

Mark Kurlansky
3.3 out of 5 stars  See all reviews (11 customer reviews)

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Book Description

October 26, 2004
Mark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis Prima
Choice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlansky’s own original drawings, Choice Cuts is a must-have for any serious lover of food.

“The most outrageously broad, gregarious food writing anthology.” –Saveur

Mark Kurlansky is the author of many books including Salt, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye.


Frequently Bought Together

Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History + The Food of a Younger Land: A portrait of American food- before the national highway system, before chainrestaurants, and before frozen food, when the nation's food was seasonal, + Cod: A Biography of the Fish that Changed the World
Price for all three: $31.62

Buy the selected items together


Editorial Reviews

Amazon.com Review

"Food is about agriculture, about ecology, about man's relationship with nature ... about nation-building, cultural struggles, friends and enemies ... and at times, even about sex." Thus Mark Kurlansky, author of the award-winning Cod and Salt, introduces Choice Cuts, his anthology of food writing throughout history. Kurlansky has cast his net very wide and presents a legion of food writers on every possible culinary subject.

The usual suspects are here, sometimes in triplicate: Brilliat Savarin on gourmets, female food-love, and how to gain weight; M.F.K. Fisher on bachelor cooking, the dislike of cabbage, and dinner at France's famed Monsieur Paul's in the 1940s; Elizabeth David on the folly of the garlic press, the glories of toast, and English pizza. But Kurlansky's trail starts much earlier with Plato on cooking (food as a branch of medicine, a notion shared by many modern advertisers), Heroditus on Egyptian dining, and, resoundingly, Mencius, a student of Confucius who, in the third century B.C., implored Chinese leaders to observe saner food and environmental policies.

There is a great deal to digest here, but readers can take small bites at their leisure. Enjoyed in this way, the book provides an endlessly fascinating glimpse of humankind's second--or is it the first?--greatest pleasure. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

James Beard Award-winning author Kurlansky (Cod; Salt), brings together a banquet of historical and modern writings on food. Divided into such chapters as "Memorable Meals" and "Eating Your Vegetables," the book covers the range of writings from food notables to general authors and historians. All the masters are covered, including the father of American food writing, James Beard, with his comments on radishes and hot chocolate; the doyenne of the British post-war kitchen, Elizabeth David, with her rail against the garlic press; as well as M.F.K. Fisher and her witty observations on "bachelor cooking." Kurlansky nicely balances specialist knowledge with just plain love of food, such as Hemingway's descriptive "Fish in the Seine," George Orwell's evocative "Paris Cooks and Waiters," and A.J. Liebling's writing on boxing and food, excerpted from Between Meals. Kurlansky does take readers out of the 20th century and back in history to the Roman Empire, with such writers as Pliny the Elder (writing about bees and honey), Plutarch and the witty poet Martial of Epigrams fame. Folded in between are such food masters as Escoffier, Brillat-Savin, Hannah Glass and Taillevent. Insightful comments and explanations by Kurlansky precede each piece; the resulting volume provides a wide range of tastes certain to tempt any literary palate.
Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

  • Paperback: 496 pages
  • Publisher: Penguin Books; Reprint edition (October 26, 2004)
  • Language: English
  • ISBN-10: 0142004936
  • ISBN-13: 978-0142004937
  • Product Dimensions: 8.5 x 5.6 x 1.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #428,847 in Books (See Top 100 in Books)

Customer Reviews

3.3 out of 5 stars
(11)
3.3 out of 5 stars
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful
4.0 out of 5 stars An uneven collection of bathroom reading for foodies September 26, 2006
Format:Hardcover
If I were Kurlansky's publisher, I would have liked his book pitch, too: pull together several short essays of food writing into a single book. Kurlansky is an excellent author -- I've read a few of his other books and liked 'em quite well -- but this one doesn't quite make it.

When an essay works, it's a great sampler for the author's work -- which may not be a "foodie" writer. You'd expect to find Lucullus, but not Herodotus (Kurlansky includes a page from The Persian Wars, fifth century BC, with Herodotus' comments on Egyptian dining). I've read _of_ AJ Liebling more than I've read him, but I loved the four pages reproduced here about dining with his parents at Restaurant Maillabuau in Paris, followed immediately by MFK Fisher on Monsieur Paul's.

The book has thirty chapters which group the material by topic: ethnicity, such as The Americans, or food items, such as the Mystery of Eggs. A section on seasoning includes Pliny the Elder on Thyme, the Talmud on Garlic, Platina on Basil and Saffron, Karl Friedrich von Rumohr on Sorrel, and The Aobo Tu on Salt Making.

On the positive side, each of the essays is very short. Most are 2-3 pages, and few are more than 5, making them suitable to enjoy in the john (and I do mean that in a nice way). That's also a negative, however, because by the time you've gotten into an essay (or poem or song lyrics -- Kurlansky mixes 'em up), and figured out whether this one is meant to be funny, or sensual, or instructive, or whatever... it's over. When something doesn't work for me -- and it could be a matter of mood -- I find that I flip forward until I find another essay that attracts. Perhaps that's a strength, too, because there's always something to get my interest. But mostly I'm aware of how much of the book I'm skipping.

The uneven nature of the collection makes it hard for me to recommend this book without reservation. I like it; I don't love it.
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7 of 8 people found the following review helpful
3.0 out of 5 stars Mixed Selection of Food Writing March 2, 2003
Format:Hardcover
This is a mixed selection of food journalism, with some very savory good food expose, and the other rather bland. The problem is that the book is 450 pages long, so sorting is necessary. The titles are deceptive. By them, this would be a fantastic collection. But they are deceiving, and the delectable title does not guarantee savory reading.

I've consumed about half of this collection, and find some very sumptuous cuts, including a most delightful work by Escoffier on the Art of Cooking in Modern Society as well as John Ash's lovely story on lunch with M.F.K. Fisher.

This is diminished by repeated bland works. Thus, unless one is willing to sort and read, this book becomes tedious and makes the price and effort less palatable except for the most interested.

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4 of 4 people found the following review helpful
4.0 out of 5 stars Entertaining Reading for Foodies September 3, 2003
By wskrz
Format:Hardcover
With Mark Kurlansky's reputation as one of the best food writers today, it was only a matter of time before a collection of some of his selections of good food writing came together. "Choice Cuts" is entertaining reading, especially for those who are interested in the history of eating and food. There are few recipes in this book, but this collection is more of a book that you sit down with a cup of coffee or tea after you've finished the dishes.
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Most Recent Customer Reviews
5.0 out of 5 stars Essays on Food
This collection of essays is a must-read for anyone who loves food and loves reading about food.
Published on May 8, 2007 by Silvia Bridger
4.0 out of 5 stars A Bedside Stack
I like to have a small stack of books on my nightstand that I can just pick up and read before sleep that have nothing whatsoever to do with my current daytime/evening reading. Read more
Published on March 11, 2007 by Lorenzo Moog
1.0 out of 5 stars Do yourself a favor and leave this one alone
I only have three words for this bit of tripe Boring,Boring,Boring.
Published on January 22, 2007 by Richard T. Jenkins
4.0 out of 5 stars Excellent Piece of Work
I found this book to be highly entertaining and at times even somewhat amusing. Who couldn't laugh at Giacomo Castelvetro's accusation that the English put enough vinegar in their... Read more
Published on August 7, 2003 by Chris Frost
2.0 out of 5 stars Vast Buffet, Much Unseasoned, Only A Few Tasty Cuts
I second the notions of the other reviewers who feel this collection sits heavy on the stomach of the mind (so to speak). Read more
Published on May 16, 2003 by Brian Kevin Beck
3.0 out of 5 stars A Sat-On Sandwich with Cornichons...
For food literati greedy for the ample feast Choice Cuts offers in its 452 pages, two outcomes may arise. Read more
Published on April 3, 2003 by Vanessa
3.0 out of 5 stars Gourmets and Gourmands
CHOICE CUTS
Mark Kurlansky, Editor
ISBN 0-345-45710-2

This book, a collection of writing about food, drags somewhat from the burden of including too much arcane... Read more

Published on March 29, 2003 by Ron Hunka
3.0 out of 5 stars Where is the "world" in writing from around the world?
Having been very impressed by Kurlanksy's earlier works, Cod and Salt, I picked this one up with much anticipation. Sad to say it does not live up to its word. Read more
Published on December 8, 2002 by stackofbooks
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