Mary Frances Kennedy Fisher, as M F. K. Fisher was the preeminent American food writer. She wrote thirty-three books, including a translation of The Physiology of Taste by Jean Anthelme Brillat-Savarin. Her first book, Serve It Forth, was published in 1937. Fisher's books are an amalgam of food literature, travel, and memoir.
Praise for M.F.K. Fisher
"[Fisher] writes as one intelligent adult to anotherpractically,
often profoundly, and always beautifully. If eating means more to
you than steak drowned in bottled sauces, then she's what you've
been looking for." The San Francisco Examiner
"If I were still teaching high school English, I'd use Fisher's
books to show how to write simply, how to enjoy food and drink,
but, most of all, how to enjoy life. Her books are one feast after
another." Frank McCourt, author of Angela's Ashes
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