Best Food Writing 2003

Front Cover
Da Capo Press, Sep 8, 2003 - Cooking - 368 pages
75 Reviews
Best Food Writing 2003 assembles, for the fourth year, the most exceptional writing from the past year’s books, magazines, newspapers, newsletters, and websites. Within its six sections—Stocking the Larder, Home Cooking, Someone’s in the Kitchen, Dining Around, The Recipe File, and Personal Tastes—read our best writers on everything from celebrated chefs to extraordinary restaurants, from histories of vital ingredients to food-inspired memoirs. Included are pieces from such stars of the genre as John Thorne, Amanda Hesser, and Calvin Trillin. Selected as required reading by the Culinary Institue of America for all of its undergraduate students, neither cook nor food lover should be without this remarkable annual collection.
 

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What can I say - I can't resist good food writing. - Goodreads
And it includes recipes, which is awesome. - Goodreads
I like his writing and his steadfast personality! - Goodreads
John Thorne is a master food writer. - Goodreads

Review: Best Food Writing 2014

User Review  - Goodreads

Somehow I did alot of food reading over the last year since I had already read a few of these. Some I skipped entirely, others were fascinating, others a bit tedious. Entertaining look at what is happening in food from trends to research to recipes. Read full review

Review: Best Food Writing 2013

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Used successfully in Food Writing. Read full review

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Contents

Kit
2
Cutting School
9
The Torch Is Passed Handle First
15
A Man and His Stove
19
Desperate Measures
23
Stocking the Larder
27
Makin Groceries
28
Slow Sausage
31
Breadwinner
166
Salumi
170
I See London I See France
174
The Myth of Caviar
183
Untangling My Chopsticks
193
Local Bounty
204
Someones in the Kitchen
213
The Cooking Game
214

Travels with Captain Bacon
36
Sustaining Vision
44
Earthy
49
Buttering Up
52
Looking for the Lard
62
from Sugar
68
Treat or Treat
75
Home Cooking
81
What Einstein Told His Cook
82
With Pancakes Every Day Is Sunday
90
Fried Chicken and Grits
96
Pepper Pot Hot
106
Grilling Short and Sweet
115
Cajun Pig Party
119
A Dieters Dilemma
128
The Zen of Frosting
133
Dining Around
137
Josiah the Giant Onion
138
Guess Whos Coming to Dinner
150
Say Cheez
156
An Ode to Sloppy Joe a Delicious Mess
161
Where Recipes Come From
229
The Culinary Underground
234
Life on the Line
240
Monsieur Feret Builds His Neighborhood Dream House
247
My Education in Cooking
256
Le Plaza Athenee
261
Boulangerie Poilane
272
Personal Tastes
277
Hamburger Rules
278
Shark Bait
284
Drinking My Inheritance
292
Fried Butter
300
Descent of the Relatives
308
Fair Shares for All
319
Remembering Daddy
333
A Passage to Pakistan
343
A Slice of Life
351
Simple
358
Acknowledgments
363
About the Editor
367
Copyright

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About the author (2003)

Holly Hughes is a freelance writer and editor who lives on the Upper West Side of Manhattan with her husband and three children. She is the author of the American Girl History Mysteries book "Hoofbeats of Danger" and has been the editor of Pocket Books' "Nancy Drew Mysteries," a contributing editor to Scholastic's "Literary Calvacade" magazine, an executive editor of Fodor's Travel Guides, and editor of the annual "Best Food Writing" anthology (Avalon Publishing). For Frommer's, she has been series editor for Frommer's Irreverent Guides.

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