MARY FRANCIS KENNEDY FISHER was the preeminent American food writer. She wrote some twenty-seven books, including a translation of The Physiology of Taste by Brillat-Savarin. Her first book, Serve it Forth, was published in 1937. Fisher’s books are an amalgam of food literature, travel, and memoir.
She is the author of:
Here Let Us Feast: A Book of Banquets
The Theoretical Foot: A Novel
M.F.K. Fisher’s Provence
Love in a Dish… And Other Culinary Delights
With Bold Knife and Fork
The Measure of Her Powers: An M.F.K. Fisher Reader