Best Food Writing 2015

by Holly Hughes

Overview

Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.

Product Details

ISBN-13:	9780738218649
Publisher:	Hachette Books
Publication date:	10/20/2015
Edition description:	2015 Edition
Pages:	320
Product dimensions:	8.20(w) x 5.40(h) x 1.40(d)

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.

Editorial Reviews

Praise for Best Food Writing 2015

San Francisco Book Review
"[C]ontains everything a food (and perhaps a non-foodie) might want to read...A top-notch collection, Hughes brings together a wonderful mix that is sure to please the foodie in all of us."

Atlanta Journal Constitution, 11/25/15
“Curating the best in culinary prose from the past year this collection, like the 15 editions that came before it, captures the wide-ranging culinary conversation.”

Tampa Bay Times, 12/7/15
“This is like a chocolate sampler every year, a potpourri of some of the smartest food writing from the gambit of publications. This year's is especially wonderful, with a number of essays that read like science fiction.”

Taste for Life, December 2015
“Best Food Writing 2015…contains some of this year's most intriguing pieces from the world of culinary prose. Holly Hughes, former executive editor of Fodor's travel publications, has curated a fantastic collection of essays covering everything from gourmet dining experiences to culinary traditions to the simple, handmade pleasures of home cooking. Readers will be drawn in…there's something for everyone in this year's edition.”—-

From the Publisher

12/01/2015
Whether you think of yourself as a foodie or just like to cook—or eat!—you'll find something to enjoy in this year's collection of food writing. Pieces hail from a range of print and online publications: Saveur, Food52, The Oxford American, Garden & Gun, The New York Times, Esquire, and Buzzfeed.com. A few themes emerge: the contrast between cooking and eating at home and in a restaurant; the increasing interest and frankly, fancied-up tenor, of Americans' interest in ingredients and food preparation vs. the practicalities of making daily meals amid the hustle and bustle of life; and how food and our feelings, both good and bad, find expression together—or not. From the unlikely cult of the Starbucks pumpkin spice latte to racial coding in fine dining, and from life-changing carnitas to the perfect burger, this 16th installment of the series delivers something for every reader's palate. VERDICT Another solid entry in this series anthologizing current food writing; recommended for public and academic libraries.—Courtney Greene McDonald, Indiana Univ. Libs., Bloomington

Library Journal

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