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Fearless Critic Seattle Restaurant Guideby Robin Goldstein
Synopses & Reviews
Fearless Critic restaurant guides offer brutally honest reviews from undercover chefs and food nerds dining incognito and are totally supported by user funding rather than paid advertisements. The Fearless Critic is utterly unique in its candor, its rigor, its irreverent lack of deference to the sacred cows, and its devotion to finding a city's best food, wherever it may lie. Each review is a full-page long and includes a food rating out of 10, a feel rating out of 10, and practical information about the restaurant. The handy reference section lists all restaurants by cuisine, neighborhood, and special features and offers a specific guide for vegetarians. More than just entertaining reads, these are essential references for anyone who eats out. The definitive restaurant guide to the Seattle area, this book includes more than 300 reviews by a panel of local critics and undercover chefs, covering every corner of Seattle's vast dining scene.
Brutally honest, cheeky, and fiercely independent, the Fearless Critic is the definitive restaurant guide to the Seattle area. A panel of local critics and undercover chefs has created a blockbuster of a book. The critics dine incognito, accepting no free meals and no ads from restaurants. Prepare to be shocked by the results: this is a new breed of food writing. The book includes more than 300 brutally honest reviews and helpful cross-referenced lists that cover every corner of Seattle's vast dining scene. It's an essential reference for anyone who eats out in the Seattle area.
About the Author
Alexis Herschkowitsch has written and edited for the Fearless Critic Austin Restaurant Guide and The Wine Trials, as well as Fodor's guides to Mexico, El Salvador, and Thailand. She is a graduate of the University of Texas at Austin, and has a WSET advanced wine and spirits certificate.Carissa Bluestone: has edited and contributed to dozens of travel guides. She's written about Seattle for Fodor's, Concierge.com, and TravelandLeisure.com. She co-editored and contributed to Worldchanging: A User's Guide for the 21st Century and has written about sustainable tourism and food systems for Worldchanging.com.
Jay Friedman combines food writing with his other life as a sex educator: he writes a regular "Hot Plate" column about sex and food for Edible Seattle and a weekly "Sexy Feast" column for Seattle Weekly's Voracious blog, which gives a lesson in love learned from a restaurant dish. He is also the food editor at TheSunbreak.com, a blogger (Gastrolust.com) and an avid cook who likes to make kimchi, xiao long bao, or anything with offal.
Robin Goldstein is author of The Wine Trials and co-author of The Wine Trials 2010 and The Beer Trials. He is a contributor to the New York Times' Freakonomics blog, and has written for more than 30 Fodor's travel guides, from Italy to Argentina to Hong Kong. He has an A.B. in neuroscience and philosophy from Harvard University, a J.D. from the Yale Law School, a certificate in cooking from the French Culinary Institute in New York City, and a WSET advanced wine and spirits certificate.
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Cooking and Food » Regional and Ethnic » United States » Pacific Northwest