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1 Burnside Cooking and Food- Food Writing

Best Food Writing (Best Food Writing)

by

Best Food Writing (Best Food Writing) Cover

 

Synopses & Reviews

Publisher Comments:

Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake.

Like previous collections, Best Food Writing 2008 will include writers such as Colman Andrews, Anthony Bourdain, Frank Bruni, Bill Buford, Barbara Kingsolver, Madhur Jaffrey, Ruth Reichl, Raymond Sokolov, Jeffrey Steingarten, and many others.

Review:

"A culinary cross-section of the latest news and trends in food, the latest collection from series editor Hughes covers all corners of the kitchen. Jason Sheehan masterfully recounts the painful trials and tribulations of molecular gastronomy; John Kessler's all-too-relatable essay on the moral dilemma of cheap grocery store tenderloin will have foodies nodding along; and rhapsodic accounts of the quest for the perfect fried clams, biscuit, and patty melt will get readers salivating. Not all is sweetbreads and light, as contributors pull back the curtain on cloned meat, detail a lauded salumeria's lengthy and expensive battles with the health department, and respectfully convey the kaleidoscope of emotions a restaurateur feels when closing a restaurant. The most important essay in the book, which deserves reading by any American who eats out, is 'Guess Who's Making Your Dinner,' from veteran food writer Robb Walsh (Legends of Texas Barbecue), an exploration of the Mexican-American contribution to dining in America. An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

This anthology assembles the finest culinary prose from food writers and rising stars, and addresses everything from celebrated chefs to the travails of the home cook. By turns opinionated, evocative, sensuous, and just plain funny, it's a tasty sampler to dip into time and again.

Synopsis:

The ninth annual edition of this classic food writing anthology—an “excellent collection” that evokes “respect for and fascination with eating” (Publishers Weekly).

About the Author

Holly Hughes is a writer, the former executive editor of Fodor’s Travel Publications and author of Frommer’s New York City with Kids.

Product Details

ISBN:
9780738212517
Author:
Hughes, Holly
Publisher:
Da Capo Lifelong Books
Subject:
Essays
Subject:
Cookery
Subject:
Dinners and dining
Subject:
Food
Copyright:
Edition Description:
Trade Paper
Series:
Best Food Writing
Publication Date:
November 2008
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
379
Dimensions:
8.14x5.54x1.07 in. .87 lbs.

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Religion » Comparative Religion » General

Best Food Writing (Best Food Writing) Used Trade Paper
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Product details 379 pages Da Capo Lifelong Books - English 9780738212517 Reviews:
"Publishers Weekly Review" by , "A culinary cross-section of the latest news and trends in food, the latest collection from series editor Hughes covers all corners of the kitchen. Jason Sheehan masterfully recounts the painful trials and tribulations of molecular gastronomy; John Kessler's all-too-relatable essay on the moral dilemma of cheap grocery store tenderloin will have foodies nodding along; and rhapsodic accounts of the quest for the perfect fried clams, biscuit, and patty melt will get readers salivating. Not all is sweetbreads and light, as contributors pull back the curtain on cloned meat, detail a lauded salumeria's lengthy and expensive battles with the health department, and respectfully convey the kaleidoscope of emotions a restaurateur feels when closing a restaurant. The most important essay in the book, which deserves reading by any American who eats out, is 'Guess Who's Making Your Dinner,' from veteran food writer Robb Walsh (Legends of Texas Barbecue), an exploration of the Mexican-American contribution to dining in America. An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , This anthology assembles the finest culinary prose from food writers and rising stars, and addresses everything from celebrated chefs to the travails of the home cook. By turns opinionated, evocative, sensuous, and just plain funny, it's a tasty sampler to dip into time and again.
"Synopsis" by ,
The ninth annual edition of this classic food writing anthology—an “excellent collection” that evokes “respect for and fascination with eating” (Publishers Weekly).
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