In these pages, M.F.K. Fisher's letters are made public for the first time. Selected and compiled by her younger sister, her longtime secretary, and a close family friend, these personal pieces reveal some of Fisher's most private moments over six decades, giving ample display to her sharp wit and affectionate humor, her ongoing reflections on loss and the power to change.
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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.
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