In my ideal country kitchen, my loaves of bread are as round and circular as the seasons of the year and the paths of planets and stars that order my life and make it real. Betty Fussell

{HISTORY}

What is there of interest to say about Betty Fussell? 

The real question might be to ask what is there of interest NOT to say about Betty Fussell.

Leading a fascinating and intellectual life that began in California in 1927, Betty became one of the most accomplished food writers and culinary historians of the 20th century. The author of over a dozen books, Betty came to cooking like many women in the mid-20th century - through trial and error as a young bride with a penchant for entertaining and an unwavering curiosity to experiment in the kitchen and learn in the library. Playing the role of her academic husband's devoted wife, Betty's interest in cooking was both literary and participatory. Studying food from all angles, from all books (both fiction and non), and from all ages afforded her a deep education which prepared her for the second half of her life as a lecturer, teacher, culinary historian, food writer, and lifelong scholar. Her marriage didn’t last, but her passion for food fulfilled her purpose in all its many and varied ways. 

The holder of a B.A., an MFA, and a PHD, the winner of a zillion prestigious awards including the James Beard Journalism Award, and the International Association of Culinary Professionals' Jane Grigson Award, as well as writing for The New York Times, lecturing at the Metropolitan Museum of Art, and teaching at universities both in the US and Mexico, Betty didn’t rest once her first cookook, Masters of American Cookery was published in 1984.

Food in Good Season was her fourth cookbook, published in 1988. It follows a calendar year of seasonal eating mixed in with interesting history about the foods available and associated with each month. Packed full of interesting recipes and interesting tidbits from culinary kitchens past, Betty's book is part memoir, part recipe book, and part educational seminar on what you are eating at certain times of the year and why.

Interesting recipes include Braised Turkey with Popcorn Stuffing, Potato Chocolate Torte, Sweet Corn and Cucumber Soup, Green Tomato Marmalade, Orange-Glazed Plums, Margarita Avocados, Papaya Salad with Papaya Seed Dressing, Enchiladas in Pumpkin Seed Sauce, Seafood Salad with Red or Golden Mayonnaise, Marmalade Carrot Cake, Mexican Hominy with Roasted Peppers, Buttermilk-Oatmeal Bread, Cold Cranberry Soup, Penn's Parsnip Pudding, and Cran-Nut Cheesecake.

Betty's 40-year career in the culinary landscape was equally matched to American artist Glenna Putt's 40-year career as an artist and illustrator. The combo of these two talented women in Food in Good Season is a gorgeous homage to curiosity, imagination, and creativity all wrapped up in a year-long calendar of cooking.

{SPECIAL FEATURES}

• First Edition published in 1988 by Alfred Knopf
• 291 pages
• Includes original dust jacket 
• Illustrated through with sweetly whimsical line drawings by Glenna Putt (b. 1929)

{CONDITION}

In beautiful vintage condition, this cookbook contains no spots, stains, markings, or notations. The dust jacket, cover boards, and interior pages are clean and bright throughout. The spine is tight, and all pages are intact.

{SIZE}

Measures  9.5" inches (length) x 5.75" inches (width) x 1" inch (thickness) and weighs 1.5 lbs. 

{FEATURED!}

We loved Betty's cookbook so much, we featured one of her recipes, Italian Beans with Pesto, in our weekly newsletter!