Serve It Forth.

The publication of Serve It Forth announced the delightful debut of M.F.K. Fisher, "one of the finest of all food writers" (Barile, 127). It earned immediate praise as "a delightful book erudite and witty and experienced and young. The truth is that it is stamped on every page with a highly individualized personality And it really is a book about food The young author goes back to the simple and democratic food of the Egyptians and their simple lives; she dwells a bit on the Greeks She explains how good cooking, like learning, was kept alive in the monasteries in the Dark Ages. She has surprising notes from Elizabethan England and Catherine de’ Medici’s France The first adjective for Serve It Forth must certainly be ‘different" (New York Times).