First, Catch: Study of a Spring Meal
Eagle, Thom
Sold by MERS Goodwill, Saint Louis, MO, U.S.A.
AbeBooks Seller since 13 March 2026
Used - Hardcover
Condition: Used - Good
Ships within U.S.A.
Quantity: 1 available
Add to basketSold by MERS Goodwill, Saint Louis, MO, U.S.A.
AbeBooks Seller since 13 March 2026
Condition: Used - Good
Quantity: 1 available
Add to basketUsed - Good: All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include From the library of labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured.
Seller Inventory # MERV.0802148220.G
Praised in Britain as a return to a forgotten tradition of literary food writing, a delectable and surprising celebration of cooking through the story of an early spring meal
First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle's kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffrito of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook--and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, "What should I eat for lunch?"
Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen.
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