Mary Frances Kennedy Fisher was a preeminent American food writer. Considered one of America's greatest writers, her writings revere the art of eating simply but well, of taking pleasure where it is found and of loving life with all of its challenges. Her books are an amalgam of food literature, travel, and memoir. Fisher believed that eating well was just one of the "arts of life" and explored this in her writing.
She wrote some twenty-seven books, including her translation of The Physiology of Taste by Brillat-Savarin. Her first book, Serve it Forth, was so unlike other "women" writers on the subject of cooking that many critics thought it was written by a man. Two volumes of her journals and correspondence came out shortly before her death.