Masters of American Cookery: M. F. K. Fisher, James Andrews Beard, Raymond Craig Claiborne, Julia Child

Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher.
 
In Masters of American Cookery, Betty Fussell demonstrates vividly how each of the…