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Best Food Writing 2005 (Best Food Writing)by Holly Hughes
Synopses & Reviews
Best Food Writing 2005 assembles, for its sixth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2005 round-up will include pieces from food-writing stars such as Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar or hot dogs.
"In this literary feast's sixth year, Hughes has assembled a fine collection of works by chefs, authors, critics, a cookbook editor and a few bloggers: people who write about food 'because they love food.' Devotion is evident throughout, whether in David Ramsay's 'Some Like It Extra Hot,' a hilarious love letter to 'hot chicken,' with which Nashville — and Ramsay himself — is obsessed; or Evan Rail's 'One-Room Wonder,' which pays homage to a tiny Prague restaurant that provides 'a meal for the emotions' as well as superb food. Food's business aspects are explored in Cynthia Zarin's report on Murray's Cheese Shop in Manhattan and Nancy Grimes's expos of the seamy underside (or 'overweight kvetch' side) of being married to a restaurant critic. Idlewords.com's overrated-pizza rant is provocative (and useful), and Monique Truong's 'Many Happy Returns' is a beautiful chronology of a restaurant's role in her life. Readers will marvel as Eric Asimov recounts the taste of a special bottle of wine and nod at Judith Jones's wisdom as she reveals what constitutes a good cookbook. Food lovers of all stripes will devour, and savor, this book; its recipes will help readers create their own kitchen alchemy, but the book's real magic is in the writing." Publishers Weekly (Copyright Reed Business Information, Inc.)
This volume includes the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs.
About the Author
Holly Hughes has edited the annual Best Food Writing volumes since their inception in 2000. The former executive editor of Fodor's Travel Publications, she is also author of Frommer's New York City with Kids. She lives with her family in New York City.
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