Best Food Writing 2011

Front Cover
Da Capo/Lifelong, 2011 - Cooking - 305 pages
176 Reviews
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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Review: Best Food Writing 2015

User Review  - Goodreads

How do you review an anthology like this? I can't go into detail on each piece, because that would take ages, and you probably don't care. So let me just keep my review short and to the point -- I was ... Read full review

Review: Best Food Writing 2015

User Review  - Goodreads

I love food and food preparation. The sights, smells, tastes, and sharing of good food are an important part of a happy life. A good cookbook will bring all of those pleasures quickly to the mind and ... Read full review

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About the author (2011)

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

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