Best Food Writing 2010 [NOOK 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 ...
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Best Food Writing 2010

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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.

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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.
From the Publisher

USAToday, 11/4/10
“With this typically delectable and eclectic collection of culinary prose, editor Holly Hughes proves her point made in the intro that the death of 68-year-old Gourmet magazine a year ago didn't lead to the demise of quality food journalism…There's a mess of vital, provocative, funny and tender stuff…in these pages.”

Technorati.com, 12/8/10
Best Food Writing is a scrumptious read…a foodies’ version of a classic collection of short stories…Readers will enjoy the variety of subjects—from ‘Dining Around’ to ‘Home Cooking’—as well as the fine writing. Articles are interesting, engaging, and amusing; I’ll bet you can’t read just one.”
 
Cleveland Plain Dealer, 12/12/10
“There’s something for every taste in this 11th annual volume of literary tapas.”

Gluten Free Living, Winter Issue
“If following a gluten-free diet sometimes gets you down, here is a great book to pick up to revive your interest in living. Sure you will not be able to eat everything you read about, but you will feel better at the sheer artistry with the printed word that these writers bring. This book would be a great gift for anyone.”

Publishers Weekly (web exclusive)
“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.’…A sparkling collection.”
 

San Francisco Book Review/Sacramento Book Review, 1/24/11
“Every year since 2000, Holly Hughes has edited a savory spread of some of the nation’s most delectable food journalism. Each edition has proven its weight in the writing world, as well as culinary culture. Food writing is establishing itself amongst the caliber of more serious, and fun, writing and with this collection of Best Food Writing 2010 we can see why…Each contribution is an appetizing amuse-bouche; just enough to get your tastebuds talking. Bon Appetit!”

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Product Details

  • ISBN-13: 9780738214405
  • Publisher: Da Capo Press
  • Publication date: 10/12/2010
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 368
  • File size: 631 KB

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.
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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.

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  • Anonymous

    Posted July 22, 2011

    No text was provided for this review.

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