Choice cuts

Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking, Pablo Neruda on french fries, Alice B. Toklas on killing a carp, M. F. K. Fisher on the virility of Turkish desserts, Alexandre Dumas on coffee, W. H. Auden on Icelandic food, Elizabeth David on the downward march of English pizza, Claude Lévi-Strauss on the idea of rotten, James Beard on scrambled eggs, and many other famous gourmands and gourmets, accomplished cooks, or just plain ravenous writers on the passions of cuisine.