Since Ruth Reichl and Alton Brown both say M. F. K. Fisher is worth reading, I thought I’d take a stab. This one’s dense, not unreadably so but very clearly of a different time. It seems almost Victorian in the use of language. That the subject is food – its enjoyment and preparation – makes it seem all the stranger. Enjoyably so, though.

According to a Fisher-appreciation website, this one is her “first book, but probably not the first one to read.” Now they tell me.