Best Food Writing 2012 [NOOK Book]

Overview


Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year’s finest culinary prose—“stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent” (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing ...
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Best Food Writing 2012

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NOOK Book (eBook - 2012 Edition)
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Overview


Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year’s finest culinary prose—“stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent” (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there’s something for every foodie in the newest edition of this acclaimed series.

Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O’Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin. 
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Editorial Reviews

From the Publisher

A Boston Globe Bestseller, 11/4/12

Amazon.com 2012 Best Books of the Year: Food Lit

Booklist, starred review, October 2012
“This exciting series has taken a lot of the work but none of the pleasure out of tracking down outstanding expressions of the love of food. Now in its thirteenth edition, Best Food Writing is not falsely titled. There is nothing less than serious, exciting, entertaining, and edifying writing to be found here.”

Kirkus Reviews, 10/15/12“Hughes once again pulls together the year’s tastiest examples from the growing field of food writing...In an era of celebrity chefs and much-hyped restaurants, this collection is thankfully absent the pretentious musings of restaurateurs and TV stars…A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike.”

Infodad.com, 11/29/12
“This is food writing that goes beyond food itself, that sometimes deals with the intricacies of food preparation and consumption but even more often discusses what food means, what it stands for, where it fits into life rather than where it fits into our mouths and bellies. It is for readers who find the contemplation of food in a larger context particularly delicious.”

Bookviews blog, December 2012
“Filled with wonderful stories and essays that explore our fascination with the culinary arts.”

Library Journal, December 2012“Not just for foodies! This will delight anyone who enjoys the pleasures of a good read and a good meal. Highly recommended.”

SeriousEats.com, 12/23/12Best Food Writing 2012 lives up to its claim—the work included in this anthology is some of the best food writing I've read this year. The book succeeds in demonstrating the depth and creativity that food writers can accomplish. A must-read for aspiring food writers, obsessive readers, or those just looking for a fast, enjoyable read this holiday season.”

Curled Up With a Good Book“Best Food Writing 2012 brings together a huge menu of deliciously provocative and thought provoking perspectives and information that is sure to whet the appetite of foodies. Highly recommended.”

Campus Circle 1/10/13 “If your mouth doesn’t water while reading the Best Food Writing 2012, edited by Holly Hughes, then there is something wrong with your salivary glands. This collection of essays from publications like Gastronomica and Food & Wine easily encapsulates the best of the year.”

Library Journal
Foraging, hunting, gathering: how better to describe the act of assembling an eclectic mix of stories and essays from far and wide, from large publications and small, in print and online—all deliciously about food. Editor Hughes deserves thanks for this year's carefully curated feast of food writing, 50 pieces presented in thematic groupings like "Home Cooking" or "Farm to Table" or even "Dude Food." The volume comes boldly out of the gate with Hank Shaw's "On Killing," a thoughtful and resonant piece on being a hunter, and finishes with Anna Stoessinger's moving New York Times op-ed on being diagnosed with stomach cancer. In between this collection hits many other notes, considering junk food (Maureen O'Hagan), what makes a proper Bolognese (Deb Perelman), turkey disasters (David Leite's "Kitchen Confessional"), and family dynamics, as in Elissa Altman's "Angry Breakfast Eggs." VERDICT Not just for foodies! This will delight anyone who enjoys the pleasures of a good read and a good meal. Highly recommended.—Courtney Greene, Indiana Univ. Lib., Bloomington
Kirkus Reviews
A delicious anthology of the best American food writing from 2012. Hughes once again pulls together the year's tastiest examples from the growing field of food writing. The editor has chosen wisely from an abundance of blogs, magazine articles and books, and this collection presents an eclectic mix of food experiences. In an era of celebrity chefs and much-hyped restaurants, this collection is thankfully absent the pretentious musings of restaurateurs and TV stars. It's the unexpected approaches to the genre of food writing that are the most appealing. Take, for instance, Rowan Jacobsen's "Gumbo Chronicles," about searching for the ingredients to make gumbo in post–oil spill Gulf waters. In "A Matter of Taste," Barry Estabrook exposes readers to the fascinating world of tomato cultivation. "Still Life with Mayonnaise," by Greg Atkinson, is an ode to the ubiquitous yet rarely appreciated condiment. In "On Killing," Hank Shaw presents a meditation on hunting, and John Birdsall explores the production of pastrami as a lost (and very expensive) art form. Kevin Pang's "A Chef's Painful Road to Rehab" gives readers a disturbing taste of the darker side of being a professional chef. Some of the best essays explore the emotional connections between food and memory. Elissa Altman ruminates on family relationships in her short but powerful "Angry Breakfast Eggs," and in one of the most moving essays, "They Don't Have Tacos in the Suck," Katharine Shilcutt layers a visit to taco trucks in Houston over a visit with a long-lost friend, an explosives expert stationed in Afghanistan. A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike.
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Product Details

  • ISBN-13: 9780738216195
  • Publisher: Da Capo Press
  • Publication date: 10/23/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition description: 2012 Edition
  • Pages: 400
  • Sales rank: 525,081
  • File size: 2 MB

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 is also author of Frommer’s 500 Places for Food and Wine Lovers and Frommer’s 500 Places to Take the Kids Before They Grow Up. She lives with her family in New York City. 
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Table of Contents

Introduction Holly Hughes ix

Food Fights

On Killing, From HunterAnglerGardenerCook.com Hank Shaw 2

The Gumbo Chronicles, From Outside Rowan Jacobsen 7

Serving Up Sustainability, From Edible Boston Erin Byers Murray 22

Kids Battle the Lure of Junk Food, From Pacific Northwest Magazine Maureen O'Hagan 29

Pastoral Romance, From Lapham's Quarterly Brent Cunningham 36

Farm to Table

Sweet Spot, From Alimentum Paul Graham 48

Snowville Creamery Has a Modest Goal: Save the World, From Edible Columbus Eric LeMay 56

Matters of Taste, From Tomatoland Barry Estabrook 62

Olives and Lives, From Extra Virginity Tom Mueller 69

This Little Piggy Went to Market, From Memoir Journal Laura R. Zandstra 74

Home Cooking

How to Live Well, From An Everlasting Meal Tamar Adler 82

Still Life with Mayonnaise, From At the Kitchen Table Greg Atkinson 92

The Fried Chicken Evangelist, From Leite's Culinaria Lorraine Eaton 97

Lasagna Bolognese, From SmittenKitchen.com Deb Perelman 103

The Forager at Rest, From Bon Appetit Christine Muhlke 111

Better Cooking Through Technology, From Technology Review Corby Kummer 117

Foodways

The Pastrami Dilemma, From Chow.com John Birdsall 128

Passover Goes Gourmet, From Sunset Rachel Levin 133

The 2011 Dyke March Wiener Taste Test, From The Stranger Bethany Jean Clement 136

The Missing Link, From The Times-Picayune Brett Anderson 140

Foraging and Fishing Through the Big Bend, From Desert Terroir Gary Paul Nabhan 149

Italian America, From Saveur John Mariani 162

What Makes Sushi Great?, From GiltTaste.com Francis Lam 169

Food for Thought, From the New York Times Jeff Gordinier 173

Dude Food

Learning to Barbecue Helped Make Me a Man, From Food & Wine Joel Stein 180

Memphis in May: Pork-a-Looza, From Garden & Gun Wright Thompson 185

Truffle in Paradise, From Gastronomica John Gutekanst 193

A Slice of Family History, From Food & Wine Daniel Duane 204

Barbecue Road Trip: The Smoke Road, From Garden & Gun John T. Edge 208

The Family Table

The Food-Critic Father, From The Washingtonian Todd Kliman 214

The Legacy That Wasn't: Wonton Soup, From A Spoonful of Promises T. Susan Chang 230

Curious Cookies, From Edible Vancouver Eagranie Yuh 237

Chicken Brick, From Fire & Knives Henrietta Clancy 241

Angry Breakfast Eggs, From Poor Man's Feast.com Elissa Altman 246

Sweet Southern Dream, From Saveur Ben Mims 250

Someone's in the Kitchen

The King of Pop-Up, From GQ Brett Martin 258

Hot Plate, From Minnesota Monthly Rachel Hutton 267

Austria's Culinary Ambassador, From Edible Manhattan St. John Frizell 276

Remembering Savoy, From Edible Manhattan Rachel Wharton 289

Appetite for Perfection, From Los Angeles Magazine Ed Leibowitz 298

Supper Clubs in Denver, From the Denver Post John Broening 313

Why Chefs Sell Out, From Chow.com Richie Nakano 317

A Chef's Painful Road to Rehab, From the Chicago Tribune Kevin Pang 320

Bitter Start to a Life of Sweets, From Sacramento Bee Chris Macias 327

Personal Tastes

Kitchen Confessional: Burnin' Down Da House, From Leite's Culinaria David Leite 336

Do I Dare to Eat a Peach?, From Texas Monthly John Spong 342

A Proposal for Feeding the Fat and Anxious, From Gastronomica Josh Ozersky 354

The Bone Gatherer, From Saveur Mei Chin 359

They Don't Have Tacos in the Suck, From Houston Press Katharine Shilcutt 364

I Won't Have the Stomach for This, From the New York Times Anna Stoessinger 374

Recipe Index 379

Permissions Acknowledgments 380

About the Editor 385

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Customer Reviews

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  • Anonymous

    Posted September 7, 2013

    My stories about bugs and animals

    Tommorow im busy

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted April 25, 2013

    Rules for contest

    1 no swearing,2no innoproprite stuff(if you do put innoproprite stuff in,you will instiantly be disqualified.)3 stories due saturday judging on sunday.4please have fairly good spelling.5 please make it about people or animals..6 have fun!
    Please Note that result 2 is for stories and result 3 is for questions,comments and chating.

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  • Anonymous

    Posted February 1, 2013

    Bad

    Didn't make me horny.

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