Musings on Wine and Other Libations

Musings on Wine and Other Libations

M. F. K. Fisher

Language: English

Pages: 133

ISBN: 2:00269823

Format: PDF / Kindle (mobi) / ePub

For MFK Fisher, one of America's most-read and best-loved food writers, wine was a passion nurtured during her time in France and, later, California. This anthology, edited by acclaimed biographer Anne Zimmerman (An Extravagant Hunger: The Passionate Years of M.F.K. Fisher), is the first ever to gather Fisher's finest writings on wine. In sparkling prose, Fisher reminisces about marvelous meals enjoyed and drinks savored; describes the many memorable restaurants that welcomed and even educated her; discuses rosés, sherry, chilled whites, and cocktails; and escorts readers from Dijon to Sonoma. Open a bottle, open the book, and linger over some of the best wine writing ever done.
















little tables by swarthy, sad-eyed boys. At one stand bakers made delicate brioches and croissants behind thick glass to keep the constant crowd of gapers from burning themselves on the ovens. Chickens turned on electric spits, ostensibly to advertise the spits but really to hypnotize the people with the smells of sweet butter and olive oil and condiments and above all chicken. Mustard and gingerbread sent up their own peculiar fumes from a dozen stands, naturally and rightfully in their

terrine maison. SERIOUS FRENCH EATERS—WHICH MEANS SERIOUS Frenchmen—often gauge the standards of almost any kitchen, whether great or modest, by its terrine (or pâté) maison, the special product of the house or restaurant. Pâtés are interesting to make, and very rewarding to serve. They need never be what a few of us have termed them after ordering them in inferior restaurants—“nothing but glorified meat loaf!” Needless to say, bread and wine are on the table for this first course, and the

harvest time—a few beautiful clusters and not a weedy tangle of half-developed fruit. Then, the soil is kept clean until after the harvests. More and more machinery is used, delicately adjusted to go between the rows of leafy vines without damaging them, but men still use the timeless hoe for chopping down interlopers next to the roots. And the rest is waiting—and praying. When the grapevines are in full flower, the air seems heavy with the perfume of wild honey. The wine men keep an eye on

large chunk of ice in punch bowl. Advantages of this recipe: nonalcoholic but with good “kick,” no messy floating fruit, nice color, easy to make in big batches and store in icebox, easy to measure quart for quart. The magic although obviously non-Secret Ingredient in this recipe is, I suspect, its generous amount of good strong tea. It brightens the eye, loosens the tongue, and I have watched many experienced tipplers return happily to the big bowl for more unbelieving that it does not have a

pp. 27–33. Introduction to The Story of Wine in California/ The Story of Wine in California. The Story of Wine in California, University of California Press, Berkeley, 1962: pp. 3–5. The Terrine: Key to the Cuisine/ From The Cooking of Provincial France. The Cooking of Provincial France. Time-Life Books, New York, 1968: pp. 62–63. Provinces and Palates/ From The Cooking of Provincial France. The Cooking of Provincial France. Time-Life Books, New York, 1968: pp. 17–30. Pleasure on Tap/

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