Best Food Writing 2011
Hachette Books, Oct 4, 2011 - Cooking - 320 pages
Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore's dilemma, from meat-free to wheat-free to everything goes, there's something for every foodie in this acclaimed series.
Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and websites, featuring both established food writers (such as Anthony Bourdain and Ruth Reichl), rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter), and some literary surprises (Jonathan Safran Foer, who contributed to Best Food Writing 2010).
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BEST FOOD WRITING 2011User Review - Kirkus
The latest edition of the food-writing series, edited by former Fodor's Travel Publications executive editor Hughes.The collection is light on celebrity-chef profiles and restaurant reviews, offering ... Read full review
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