Best Food Writing 2010

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More About This Book

Overview

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there’s 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, it’s 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.

Editorial Reviews

Publishers Weekly
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.

Product Details

  • ISBN-13: 9780738213811
  • Publisher: Da Capo Press
  • Publication date: 10/12/2010
  • Pages: 368
  • Sales rank: 614,274
  • Product dimensions: 5.50 (w) x 8.10 (h) x 1.10 (d)

Meet the Author

Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The former executive editor of Fodor’s Travel Publications, she lives in New York City.

Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews

  • Anonymous

    Posted December 6, 2011

    A collection of superb food writing

    Good food stories for a reading pleasure.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted July 22, 2011

    No text was provided for this review.

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