Synopses & Reviews
Best Food Writing 2003 assembles, for the fourth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and websites. Within its six sectionsStocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around, The Recipe File, and Personal Tastesread our best writers on everything from celebrated chefs to extraordinary restaurants, from histories of vital ingredients to food-inspired memoirs. Included are pieces from such stars of the genre as John Thorne, Amanda Hesser, and Calvin Trillin. Selected as required reading by the Culinary Institue of America for all of its undergraduate students, neither cook nor food lover should be without this remarkable annual collection.
"One of the best of the many new foodie books out there" ("Denver Post") assembles the most exceptional food and restaurant writing from books, national magazines, newspapers, and the Internet from the past year.