Best Food Writing 2011
Da Capo Press, 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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LibraryThing ReviewUser Review - Karen59 - LibraryThing
I am not an adventurous eater yet mid-way through reading Best Food Writing 2014 edited by Holly Hughes I found myself in a Russian grocery store. I asked the grocer to choose food for me that she ... Read full review
LibraryThing ReviewUser Review - bostonian71 - LibraryThing
Either this series has gotten better or I just needed a break, because I enjoyed this more than previous year's editions. Though some of the themes are the same from year to year, the 2013 edition ... Read full review
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