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Best Food Writing (Best Food Writing)by Holly Hughes
Synopses & Reviews
Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivores dilemma, from meat-free to wheat-free to everything goes, theres something for every foodie in this acclaimed series.
Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past years books, magazines, newspapers, newsletters, and websites, featuring both established food writers (such as Anthony Bourdain and Ruth Reichl), rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter), and some literary surprises (Jonathan Safran Foer, who contributed to Best Food Writing 2010).
"Hughes's compilations of culinary essays and observations have always served as an erudite wrap-up for the year's trends, and the 2011 collection lives up to this precedent. Continuing the tradition of breadth and depth, this collection includes: essays on the importance of African-American soul food (Jessica B. Harris's 'We Shall Not Be Moved'); a profile of a Texan who has fried everything from corn dogs to Coca-Cola (Katy Vine's 'I Believe I Can Fry'); and Christopher Kimball's pursuit of a pitch-perfect recreation of the labor-intensive Mock Turtle Soup in the essay of the same name. In addition, Hughes (Frommer's 500 Places for Food and Wine Lovers) includes investigative essays on food deserts, the impact of Yelp! and social media, and issues facing dairy producers. They aren't all winners — Tim Hayward's arch take on oysters is the nadir of pretension — but the good outweighs the mediocre. Hughes's sense of humor (a profile of molecular gastronomist Nathan Myhrvold is immediately followed by an impassioned essay on the importance of handwritten recipes) and deft selections keep things balanced. There is truly an essay for every foodie here. (Oct.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
The twelfth 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 has edited the annual Best Food Writing series since its inception in 2000. The author of Frommers 500 Places for Food and Wine Lovers, she lives in New York City.
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Cooking and Food » Food Writing » Gastronomic Literature