Best Food Writing 2013

Best Food Writing 2013

Best Food Writing 2013

Best Food Writing 2013

eBook2013 Edition (2013 Edition)


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Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year—serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" (Kirkus Reviews).

Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong

Product Details

ISBN-13: 9780738217178
Publisher: Hachette Books
Publication date: 10/29/2013
Sold by: Hachette Digital, Inc.
Format: eBook
Pages: 400
File size: 714 KB

About the Author

Holly Hughes, former executive editor of Fodor's travel publications, is the author of Frommer's 500 Places for Food and Wine Lovers. She lives with her family in New York City.

Table of Contents

Introduction xi

The Way We Eat Now

Good Food Everywhere, From GQ Brett Martin 2

The End of Anonymity, From Seattle Arts & Performance Bethany Jean Clement 12

Tyranny: If s What's For Dinner, From The Atlantic Corby Kummer 19

Is Seasonal Eating Overrated?, From Food & Wine Katherine Wheelock 32

The Terrible Tragedy of the Healthy Eater, From Northwest Edible Life Erica Strauss 36

Slow Cooking, Slow Eating, From The Art of Eating Edward Behr 41

Cooking Isn't Fun, From Slate Trade McMillan 48

The Meaning of Local, From The Washingtonian Todd Kliman 52

A Critical Palate

Confronting a Masterpiece, From Roads and Kingdotns Matt Godding 74

The View from West 12th, From The New York Times Pete Wells 88

Takaya or Leave Ya, From Rivefront Times Ian Froeb 91

I Ate My First McRib, and I Regret It, From Houston Press Katherine Shilcutt 95

Back When a Chocolate Puck Tasted, Guiltily, Like America, From: The New York Times Dan Barry 99

Farm to Table

Forgotten Fruits, From Mother Jones Rowan Jacobsen 104

Earth Mothers, From Edible Boston Erin Byers Murray 112

The Cheese Artist, From Minneapolis St. Paul Magazine Dara Moskowitz Grumdahl 119

A Snail's Tale, From Edible San Francisco Molly Watson 129

Yes, We Can, From Eco Centric Kim O'Donnel 135

The Meat of the Matter

Hogonomics, From Gastronomica Barry Estabrook 142

The Upstart Cattleman, From the Atlanta Journal-Constitution John Kessler 150

The Ibérico Journey, From The Financial Times Tim Hayward 160

Beer and Smoking in Danville, Illinois, From Alan Brouilette 167

Chicken of the Trees, From Chicago Reader Mike Sula 180

Tasting Notes: Heart, From Meat Eater Steven Rinella 196

Awful Mercy, From Hank Shaw 199

Home Cooking

Guess Who's Corning to Dinner, From Bon Appétit Gabrielle Hamilton 204

How to Make Real New England Clam Chowder, From J. Kenji Lopez-Alt 212

Step Two: Sauté Onions and Other Aromatic Vegetables, From Cooked: A Natural History of Transformation Michael Pollan 223

Cooking With Friends, From Tin House Katie Arnold-Ratliff 230

The Swedish Chef, From Joy Manning 236

The Gingerbread Cookie Reclamation Project, From: The Washington Post Tim Carman 240

Hortotiropita and the Five Stages of Restaurant Grief, From Michael Procopio 246

Lobster Lessons, From The Cassoulet Saved My Marriage Aleksandra Crapanzano 252

A Bountiful Shore, From Saveur Bernard L. Herman 259

To Be a Chef

Empire of the Burning Tongue, From New York Magazine John Swansburg 266

The King of the Food Trucks Hits Hawaii, From Food & Wine Jonathan Gold 276

Fish and Game, From Edible Manhattan Peter Barrett 281

His Saving Grace, From The Chicago Tribune Kevin Pang 289

Spin the Globe, From AFAR Francis Lam 309

To Serve and Obey, From Fire & Knives Karen Barichievy 314

This Is Tossing, From Make Chris Wiewiora 323

Personal Tastes

Meet the Parents, From Fresh Off the Boat Eddie Huang 330

When the Kids Make You Breakfast for Mother's Day, From Kim Foster 335

Coke and Peanuts, From Leite's Culinaria Carol Perm-Romine 342

Eating the Hyphen, From Gastronomica Lily Wong 345

Variations on Grace, From Graze Paul Graham 350

In Susan's Kitchen, From Poor Man's Feast Elissa Airman 357

What I Know, From Eating Well Diane Goodman 368

When There Was Nothing Left To Do, I Fed Her Ice Cream, From Sarah DiGregorio 371

Recipe Index 375

Permissions Acknowledgments 377

About the Editor 383

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