in serve it forth, her first book, m. f. k. fisher takes readers on an animated journey through culinary history, beginning with the honey-loving greeks and the immoderate romans. fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how catherine de medici, lonely for home cooking, touched off a culinary revolution by bringing italian chefs to france. each essay makes clear the absolute firmness of fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew.