One Last Cookbook Club: WITH BOLD KNIFE & FORK by M.F.K Fisher

Help us bring Bold Fork's namesake title to life! Cook something delicious, meet someone new, make memories. (Second Date!)

We're throwing it back to the beginning with a special cookbook club featuring the book that started it all.

Here’s how it works: everyone will prepare a dish from WITH BOLD KNIFE & FORK by M.F.K Fisher. Ahead of the event, you’ll receive access to a spreadsheet where you and other attendees list chosen dishes.

Then, we’ll gather in the shop and share a feast! We’ll talk through the process of procuring ingredients, challenges and unexpected pleasures of cooking and other things related to the book. We'll discuss M.F.K. Fisher's writing, what it means to you, and what it means to us. If you purchase a copy of the book from us with your ticket, you can pick it up in our store or have it shipped for an additional cost.

PLEASE NOTE: because of the high demand of this event, we will NOT be able to process refunds and NOT be able to transfer these tickets to a future month. We will email you when copies of the book are available for pick up and shipping!

ABOUT THE COOKBOOK

The woman who elevated food writing to an art is at her best in this mouthwatering collection of memoirs and recipes. Boldly confessing her prejudices and her passions, M. F. K Fisher includes more than 140 recipes in the 17 chapters of this book. Dishes for every course of every meal can be found here, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles. Whether recalling forbidden fruits from her childhood (such as mashed potatoes with catsup), her mother’s legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that became Fisher’s hallmark. Among the many admirers Fisher accrued during her illustrious and varied career was W. H. Auden, who said of her, “I do not know of anyone in the United States who writes better prose.”

ABOUT THE AUTHOR
Mary Frances Kennedy Fisher, as M F. K. Fisher was the preeminent American food writer. She wrote thirty-three books, including a translation of The Physiology of Taste by Jean Anthelme Brillat-Savarin. Her first book, Serve It Forth, was published in 1937. Fisher's books are an amalgam of food literature, travel, and memoir.