Best Food Writing 2011

Front Cover
Holly Hughes
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).

 

What people are saying - Write a review

BEST FOOD WRITING 2011

User 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

Contents

Introduction
We Shall Not Be Moved From High on the
Peasants From Tin House
FriedCheese Epiphany at a Street Fair From Salon
How to Become an Intuitive Cook From Food Wine
Saints Cakes and Redemption From LeitesCulinaria
Nathan Myhrvolds Method Makes Science of Cooking From The San Francisco
Copyright

Other editions - View all

Common terms and phrases

About the author (2011)

Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The author of Frommer's 500 Places for Food and Wine Lovers, she lives in New York City.

Bibliographic information