eBook2012 Edition (2012 Edition)
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Overview
Our fascination with what we eat, its provenance, and its preparation just keeps growing—and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose—“stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent” (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series.
Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.
Product Details
| ISBN-13: | 9780738216195 |
|---|---|
| Publisher: | Hachette Books |
| Publication date: | 10/23/2012 |
| Sold by: | Hachette Digital, Inc. |
| Format: | eBook |
| Pages: | 400 |
| File size: | 1 MB |
About the Author
Table of Contents
Introduction Holly Hughes ix
Food Fights
On Killing, From HunterAnglerGardenerCook.com Hank Shaw 2
The Gumbo Chronicles, From Outside Rowan Jacobsen 7
Serving Up Sustainability, From Edible Boston Erin Byers Murray 22
Kids Battle the Lure of Junk Food, From Pacific Northwest Magazine Maureen O'Hagan 29
Pastoral Romance, From Lapham's Quarterly Brent Cunningham 36
Farm to Table
Sweet Spot, From Alimentum Paul Graham 48
Snowville Creamery Has a Modest Goal: Save the World, From Edible Columbus Eric LeMay 56
Matters of Taste, From Tomatoland Barry Estabrook 62
Olives and Lives, From Extra Virginity Tom Mueller 69
This Little Piggy Went to Market, From Memoir Journal Laura R. Zandstra 74
Home Cooking
How to Live Well, From An Everlasting Meal Tamar Adler 82
Still Life with Mayonnaise, From At the Kitchen Table Greg Atkinson 92
The Fried Chicken Evangelist, From Leite's Culinaria Lorraine Eaton 97
Lasagna Bolognese, From SmittenKitchen.com Deb Perelman 103
The Forager at Rest, From Bon Appetit Christine Muhlke 111
Better Cooking Through Technology, From Technology Review Corby Kummer 117
Foodways
The Pastrami Dilemma, From Chow.com John Birdsall 128
Passover Goes Gourmet, From Sunset Rachel Levin 133
The 2011 Dyke March Wiener Taste Test, From The Stranger Bethany Jean Clement 136
The Missing Link, From The Times-Picayune Brett Anderson 140
Foraging and Fishing Through the Big Bend, From Desert Terroir Gary Paul Nabhan 149
Italian America, From Saveur John Mariani 162
What Makes Sushi Great?, From GiltTaste.com Francis Lam 169
Food for Thought, From the New York Times Jeff Gordinier 173
Dude Food
Learning to Barbecue Helped Make Me a Man, From Food & Wine Joel Stein 180
Memphis in May: Pork-a-Looza, From Garden & Gun Wright Thompson 185
Truffle in Paradise, From Gastronomica John Gutekanst 193
A Slice of Family History, From Food & Wine Daniel Duane 204
Barbecue Road Trip: The Smoke Road, From Garden & Gun John T. Edge 208
The Family Table
The Food-Critic Father, From The Washingtonian Todd Kliman 214
The Legacy That Wasn't: Wonton Soup, From A Spoonful of Promises T. Susan Chang 230
Curious Cookies, From Edible Vancouver Eagranie Yuh 237
Chicken Brick, From Fire & Knives Henrietta Clancy 241
Angry Breakfast Eggs, From Poor Man's Feast.com Elissa Altman 246
Sweet Southern Dream, From Saveur Ben Mims 250
Someone's in the Kitchen
The King of Pop-Up, From GQ Brett Martin 258
Hot Plate, From Minnesota Monthly Rachel Hutton 267
Austria's Culinary Ambassador, From Edible Manhattan St. John Frizell 276
Remembering Savoy, From Edible Manhattan Rachel Wharton 289
Appetite for Perfection, From Los Angeles Magazine Ed Leibowitz 298
Supper Clubs in Denver, From the Denver Post John Broening 313
Why Chefs Sell Out, From Chow.com Richie Nakano 317
A Chef's Painful Road to Rehab, From the Chicago Tribune Kevin Pang 320
Bitter Start to a Life of Sweets, From Sacramento Bee Chris Macias 327
Personal Tastes
Kitchen Confessional: Burnin' Down Da House, From Leite's Culinaria David Leite 336
Do I Dare to Eat a Peach?, From Texas Monthly John Spong 342
A Proposal for Feeding the Fat and Anxious, From Gastronomica Josh Ozersky 354
The Bone Gatherer, From Saveur Mei Chin 359
They Don't Have Tacos in the Suck, From Houston Press Katharine Shilcutt 364
I Won't Have the Stomach for This, From the New York Times Anna Stoessinger 374
Recipe Index 379
Permissions Acknowledgments 380
About the Editor 385
What People are Saying About This
A Boston Globe Bestseller, 11/4/12
Amazon.com 2012 Best Books of the Year: Food Lit
Booklist starred review, October 2012“This exciting series has taken a lot of the work but none of the pleasure out of tracking down outstanding expressions of the love of food. Now in its thirteenth edition, Best Food Writing is not falsely titled. There is nothing less than serious, exciting, entertaining, and edifying writing to be found here.”
Kirkus Reviews, 10/15/12“Hughes once again pulls together the year’s tastiest examples from the growing field of food writing...In an era of celebrity chefs and much-hyped restaurants, this collection is thankfully absent the pretentious musings of restaurateurs and TV stars…A collection of strong writing on fascinating topics that will appeal to foodies and essay lovers alike.”
Infodad.com, 11/29/12“This is food writing that goes beyond food itself, that sometimes deals with the intricacies of food preparation and consumption but even more often discusses what food means, what it stands for, where it fits into life rather than where it fits into our mouths and bellies. It is for readers who find the contemplation of food in a larger context particularly delicious.”
Bookviews blog, December 2012“Filled with wonderful stories and essays that explore our fascination with the culinary arts.”
Library Journal, December 2012“Not just for foodies! This will delight anyone who enjoys the pleasures of a good read and a good meal. Highly recommended.”
SeriousEats.com, 12/23/12“Best Food Writing 2012 lives up to its claim—the work included in this anthology is some of the best food writing I've read this year. The book succeeds in demonstrating the depth and creativity that food writers can accomplish. A must-read for aspiring food writers, obsessive readers, or those just looking for a fast, enjoyable read this holiday season.”
Curled Up With a Good Book“Best Food Writing 2012 brings together a huge menu of deliciously provocative and thought provoking perspectives and information that is sure to whet the appetite of foodies. Highly recommended.”
Campus Circle 1/10/13 “If your mouth doesn’t water while reading the Best Food Writing 2012, edited by Holly Hughes, then there is something wrong with your salivary glands. This collection of essays from publications like Gastronomica and Food & Wine easily encapsulates the best of the year.”