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A Stew or A Story

An Assortment of Short Works

List Price: $15.95

July 10, 2007 | Paperback | 6 x 9, 400 Pages | ISBN 9781593761653
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"Lovers of Fisher should have A Stew or A Story on their shelves for those pieces alone." —New York Times

Like the savory, simple dishes she favored, M.F.K. Fisher’s writing was often “short, stylish, concentrated in flavor, and varied in form,” writes Joan Reardon in her introduction to this eclectic, lively collection. Magazine writing launched and helped to sustain Fisher’s long, illustrious career and in these fifty-seven pieces we experience again the inimitable voice of the woman widely known to have elevated food writing to a literary art.

A Stew or A Story covers five decades of Fisher’s writing for such notable and diverse publications as Gourmet, Bon Appetit, Ladies Home Journal, Atlantic Monthly, Harper’s Bazaar, the New York Times, The New Yorker, and Vogue. But collected here also are articles nearly impossible to find from lesser-known, more ephemeral magazines. Essays on people, places, and of course food, mix here with delightful fiction to become a delectable feast.

The bylines attempt to capture the contributor as “America’s best-known writer on the sensuous,” “Culinary Queen,” or “Food Sophisticate,” but it is impossible to categorize M.F.K. Fisher. As a writer and a woman, she was truly in a class of her own.

M.F.K. FISHER wrote twenty-six books, including A Cordiall Water, Among Friends, and How to Cook a Wolf, in a career that extended for sixty years until her death in 1992. She was elected to the American Academy and Institute of Arts and Letters and received lifetime achievement awards from the James Beard Foundation and The American Institute of Wine and Food.

JOAN REARDON is the author of four previous books, including Oysters: A Culinary Celebration and M.F.K. Fisher, Julia Child, and Alice Waters, which was nominated for a Julia Child Award. She lives in Lake Forest, IL.


“There are some sprightly riffs with menus… a finely drawn evocation of life at a small California boarding school for girls, much like the ones she attended and where she briefly taught, is as real and touching as her time with Chexbres. Lovers of Fisher should have A Stew or A Story on their shelves for those pieces alone.” —New York Times

“Fisher’s food writing was ahead of its time… As these enjoyable pieces show, she was also a witty writer who offered astute observations along with the occasional recipe.” —Library Journal


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