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    Station Eleven

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Best Food Writing 2010 (Best Food Writing)

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Best Food Writing 2010 (Best Food Writing) Cover

 

Synopses & Reviews

Publisher Comments:

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past years books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, theres no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuous, and just plain funny, its a tasty sampler platter to dip into time and again.

Best Food Writing 2010 features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others.

Review:

"Mourning the demise of Gourmet magazine, series editor Hughes asks 'is food writing a dying art?' Readers of this year's anthology will offer a resounding 'nowhere close.' Ethical concerns of organic and locavore movements and free range meats are tidily summed up by now-famous vegetarian Jonathan Safran Foer. Whereas MIT grad J. Kenji Lopez-Alt shares a recipe for making French fries as good as what McDonalds makes: 'salty, crisp, light, and not greasy.' At the other end of the spectrum, New York Times restaurant critic Sam Sifton offers a version of Nora Ephron's meat loaf recipe to die for. Pulitzer prize winner Jonathan Gold tracks the shifting locations of Los Angeles' street vendors and Tod Kliman hunts down Peter Chang, the elusive 'perfect chef' who moves between Chinese restaurants, from D.C. to Atlanta, to avoid celebrity. Along the way Kliman learns that innocuous Chinese restaurants can have secret menus for the cognoscenti and experiences the exquisite pleasure of hot peppers that scorch and even numb. And travelling to Tokyo, Kevin Pang discovered to his great surprise that eating a bowl of ramen 'satisfied every taste sense man is blessed to experience.' A sparkling collection.
(c) Copyright PWxyz, LLC. All rights reserved." Publishers Weekly (Copyright PWyxz LLC)

Synopsis:

Comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites, "Best Food Writing 2010" features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, and Frank Bruni.

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 lives in New York City.

Product Details

ISBN:
9780738213811
Author:
Hughes, Holly
Publisher:
Da Capo Lifelong Books
Subject:
Essays
Subject:
Cooking and Food-General
Edition Description:
Trade Paper
Series:
Best Food Writing
Publication Date:
20101031
Binding:
TRADE PAPER
Language:
English
Pages:
368
Dimensions:
8.25 x 5.5 in

Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General

Best Food Writing 2010 (Best Food Writing) Used Trade Paper
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Product details 368 pages Da Capo Lifelong Books - English 9780738213811 Reviews:
"Publishers Weekly Review" by , "Mourning the demise of Gourmet magazine, series editor Hughes asks 'is food writing a dying art?' Readers of this year's anthology will offer a resounding 'nowhere close.' Ethical concerns of organic and locavore movements and free range meats are tidily summed up by now-famous vegetarian Jonathan Safran Foer. Whereas MIT grad J. Kenji Lopez-Alt shares a recipe for making French fries as good as what McDonalds makes: 'salty, crisp, light, and not greasy.' At the other end of the spectrum, New York Times restaurant critic Sam Sifton offers a version of Nora Ephron's meat loaf recipe to die for. Pulitzer prize winner Jonathan Gold tracks the shifting locations of Los Angeles' street vendors and Tod Kliman hunts down Peter Chang, the elusive 'perfect chef' who moves between Chinese restaurants, from D.C. to Atlanta, to avoid celebrity. Along the way Kliman learns that innocuous Chinese restaurants can have secret menus for the cognoscenti and experiences the exquisite pleasure of hot peppers that scorch and even numb. And travelling to Tokyo, Kevin Pang discovered to his great surprise that eating a bowl of ramen 'satisfied every taste sense man is blessed to experience.' A sparkling collection.
(c) Copyright PWxyz, LLC. All rights reserved." Publishers Weekly (Copyright PWyxz LLC)
"Synopsis" by , Comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites, "Best Food Writing 2010" features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, and Frank Bruni.
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