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      Stephen Jarvis 9780374139667

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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 2001 brings together, for the second year, the most exceptional writing culled from the past year's books, magazines, newspapers, newsletters, and web sites. Within its five sections—Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around and Personal Tastes—read our best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection. Included are contributions by R.W. Apple, Jr., Amanda Hesser, Ruth Reichl, Jeffrey Steingarten, Jane and Michael Stern, Calvin Trillin, Gael Greene, Mimi Sheraton, Jonathon Reynolds, Eric Schlosser, and many others.

Synopsis:

Following its bestselling debut comes a second annual crop of terrific food writing culled from the past year's books, magazines, newsletters, and Web sites.

Product Details

ISBN:
9781569245774
Editor:
Hughes, Holly
Publisher:
Da Capo Press
Editor:
Editor
Editor:
Hughes, Holly
Editor:
Hughes, Holly; *, EDITOR
Author:
Hughes, Holly
Location:
New York, NY
Subject:
Cookery
Subject:
Essays
Subject:
Gastronomy
Subject:
Rhetoric
Subject:
Food
Subject:
Food habits
Subject:
Dinners and dining
Subject:
Ethnic
Copyright:
Edition Description:
Trade Paper
Series:
Best Food Writing
Series Volume:
#E00-053
Publication Date:
20011025
Binding:
Paperback
Language:
English
Illustrations:
Yes
Pages:
368
Dimensions:
8.25 x 5.5 in 13.5 oz

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Related Subjects

» Cooking and Food » Food Writing » General
» Cooking and Food » General

Best Food Writing (Best Food Writing) Used Trade Paper
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$4.95 In Stock
Product details 368 pages Marlowe & Company - English 9781569245774 Reviews:
"Synopsis" by , Following its bestselling debut comes a second annual crop of terrific food writing culled from the past year's books, magazines, newsletters, and Web sites.
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