Best Food Writing 2004

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Best Food Writing 2004 assembles, for its fifth 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. Considered a classic, Best Food Writing is required reading for all undergraduate students enrolled at the Culinary Institute of ...
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Overview

Best Food Writing 2004 assembles, for its fifth 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. Considered a classic, Best Food Writing is required reading for all undergraduate students enrolled at the Culinary Institute of America and is used as a textbook at other culinary schools nationwide. Stellar contributors include 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 pretzels.
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Product Details

  • ISBN-13: 9781569244166
  • Publisher: Da Capo Press
  • Publication date: 10/10/2004
  • Pages: 380
  • Product dimensions: 5.50 (w) x 8.18 (h) x 1.05 (d)

Table of Contents

Foreward
Introduction
Food porn 2
My times at the Times 20
The top ten 32
My life as a hand model 40
The staff and the stuff of life 48
Table to the world 51
Playing the market 64
The mother of all markets 68
Getting the goods 71
Learning to cook, cooking to learn 82
Cooking is always trouble 87
The kitchen detective 93
Conflicted about casseroles 103
Do try this at home 121
A menu marathon 131
The art of carving 136
The butcher's art 140
Farm-fresh find 148
Barbecue? : you could do it in your sleep 153
Meat loaf mania 159
La carte 166
The deal with raw 174
A snail's pace 182
Bright lights, pig city 190
Barbecue, Jamaica style 196
Breakfast 202
Appetite 212
Way to go 219
Something from the oven 228
Stone-ground revival 238
Sex, death and oysters 243
The way of the knife 257
Tuscany's soul food 261
Candyfreak 267
Aboard the Spaceship Adria 278
A tiger tames New York 285
Alice in Italy 292
Clean plate club 300
Manning the stove 308
My dinner with Rian 312
Devil with a red apron on 320
A flowering of appetite 324
If this is Wednesday, it must be liver loaf 329
Hearth strings 338
Forming a palate 346
Ode to an egg 349
Let's be frank 355
Fundamental pleasures 359
American pie 363
What's been there all along 371
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