- Used Books
- Staff Picks
- Gifts & Gift Cards
- Sell Books
- Stores & Events
- Let's Talk Books
Special Offers see all
More at Powell's
Recently Viewed clear list
This item may be
Check for Availability
Best Food Writing 2013
Synopses & Reviews
Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year—serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" (Kirkus Reviews).
Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
"Editor Hughes's annual anthology has once again successfully captured the mood in today's food world. 'The season of foam and gels has passed,' she reflects in the introduction, 'and the Year of the Pork Belly has given way to the Year of Kale.' What follows is a collection of essays by bloggers, journalist, big name chefs and foodies alike all published within the last year. Highlights include Michael Pollan's 'Step Two: Saute Onions and Other Aromatic Vegetables,' Jonathan Gold's profile of Kogi co-founder Roy Choi entitled 'The King of the Food Trucks Hits Hawaii,' and Brett Martin's GQ article 'Good Food Everywhere.' Edward Behr meditative essay 'Slow Cooking, Slowing Eating' is especially powerful. He writes, 'Slowness really means living at the right speed for whatever you are doing, living more in the present moment, rather than looking always ahead to the next thing... It means you pay attention.' This eclectic anthology would not be complete, however, without occasional paeans to questionable food items. Katharine Shilcutt, for example, writes about McDonald's in 'I Ate My First McRib, and I Regret It.' Dan Barry bemoans the Hostess bankruptcy in 'Back When a Chocolate Puck Tasted, Guiltily, like America.' Pieces like these add lightness and levity to the volume as a whole. They provide necessary balance, making it informative as well as entertaining. (Nov.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
The fourteenth annual edition of this classic food writing anthology—the book that will “delight anyone who enjoys the pleasures of a good read and a good meal” ( Library Journal, starred review)—with more than 100,000 copies sold of the previous editions.
For thirteen years now—a bakers dozen!—the annual Best Food Writing anthology has become known as THE place where readers and food writers meet to celebrate the most delicious prose of the year, from a dynamic mix of seasoned food writing stars and intriguing new voices. Youll find every course served up, from entertaining blogs to provocative journalism, from richly detailed profiles to tender memoirs. Best Food Writing 2013 offers one-stop shopping for the foodie in all of us.
Our fascination with food, from farm to table to fork to page, has never been greater. Food writing has continued exploding in the past decade; once again, editor Holly Hughes plumbs the best outlets for food writing, from print to online to books, to catch the trends, big stories, and upcoming stars. From molecular gastronomy to the omnivore’s dilemma, from meat-free to wheat-free to everything goes, there’s something for every foodie in this acclaimed series.
Best Food Writing 2013 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and websites, featuring both established food writers (like Anthony Bourdain and Ruth Reichl), rising stars (like Novella Carpenter and J. Lopez Kenji-Alt), and some literary surprises (like Jonathan Safran Foer, who contributed to Best Food Writing 2010).
About the Author
Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The former executive editor of Fodors Travel Publications, she is also author of Frommers 500 Places for Food and Wine Lovers and Frommers 500 Places to Take the Kids Before They Grow Up. She lives with her family in New York City.
What Our Readers Are Saying
Other books you might like