Map of Another Town: A Memoir of Provence M. F. K. Fisher (INSCRIBED)

SOLD      Mary Frances Kennedy Fisher Parrish Friede (July 3, 1908 – June 22, 1992), writing as M.F.K. Fisher, was an American food writer. She was a founder of the Napa Valley Wine Library. Over her lifetime she wrote 27 books. Fisher believed that eating well was just one of the “arts of life” and explored this in her writing. W. H. Auden once remarked, “I do not know of anyone in the United States who writes better prose.”[1] In 1991 the New York Times editorial board went so far as to say, “Calling M.F.K. Fisher, who has just been elected to the American Academy and National Institute of Arts and Letters, a food writer is a lot like calling Mozart a tunesmith. At the same time that she is celebrating, say, oysters (which lead, she says, ‘a dreadful but exciting life’) or the scent of orange segments drying on a radiator, she is also celebrating life and loneliness, sense and sensibility.”

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Displayed in enormous round shallow pans, these tomatoes together with pimentos and small marrows cooked in the same way, are a feature of every Athenian taverna, where one goes into the kitchen and chooses one's meal from the pans arrayed on the stove. It is impossible to describe the effect of the marvellous smells which assail one's nose, and the sight of all those bright-colored concoctions is overwhelming. Peering into every stewpan, trying a spoonful of this, a morsel of that, it is easy to lose one's head and order a disk of everything on the menu. Cut off the tops of a dozen large tomatoes, scoop out the flesh and mix it with 2 cups of cooked rice. to this mixture add 2 tablespoons of chopped onions, 2 tablespoons of currants, some chopped garlic, pepper, salt, and, if you have it, some left-over lap or beef. Stuff the tomatoes with the mixture and bake them in a covered dish in the oven, with olive oil.