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	Best Food Writing 2007 (Best Food Writing) from Da Capo Press
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Product Details Binding Paperback Dewey Decimal Number 641 EAN 9781600940392 ISBN 1600940390 Manufacturer Da Capo Press Number Of Items 1 Number Of Pages 368 Publication Date November 22, 2007 Publisher Da Capo Press Availability Usually ships in 24 hours Product Description Best Food Writing 2004 assembles, for its fifth year, the most exceptional writing from the past year’s books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one’s kitchen, from erudite culinary history to food-inspired memoirs. Considered a classic, Best Food Writing is required reading for all undergraduate students enrolled at the Culinary Institute of America and is used as a textbook at other culinary schools nationwide. Stellar contributors include Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for caviar—or pretzels. For food lovers, the next best thing to eating is reading about it. Best Food Writing 2001, compiled by Holly Hughes, offers these and other readers the year's most memorable food writing from books, magazines, newspapers, newsletters, and Web sites. Like its predecessor, Best Food Writing 2000, the book is a banquet--51 pieces on food in all its nutritional, gustatory, psychological, sociological, and, in short, personal glory. Dip into the book anywhere and enjoy, for example, Jeffrey Steingarten on bluefin tuna, Molly O'Neill discussing the glories of soup, William Grimes on comfort food, and Coleman Andrews on eating in Rome. Readers also journey to Paris (of course) in the form of Michael Lewis's wonderfully cranky paean to cassoulet (with recipe), and with John T. Edge in his search for the best Parisian Southern fried chicken (it exists); they also follow humorist Calvin Trillin as he seeks desperately for superior ceviche in Peru, Ecuador, and Queens, New York. Also included are excerpts from Ruth Reichl's bestselling Comfort Me with Apples and Patric Kuh's The Last Days of Haute Cuisine. There's more, of course, on topics as diverse as the agonies of dinner-party hosting, a chef's-eye view of dining out, and preparing perfect rice. Ideal for bedtime reading, the book also makes a great gift for fellow foodaholics who can't get enough of their favorite passion. --Arthur Boehm Reflecting on her selections for this amusing and informative anthology, the fourth she's edited, Hughes explains that she's attracted to good prose, to things that are humorous and to pieces that resonate: 'Just as I want a meal that satisfies my hunger, I look for food writing that stays with me.' In magazines, newspapers, books and websites, she found 50 such articles on topics from bacon and caviar to Cheez Whiz and Sloppy Joes. She also came across essays on take-out, butter and burgers by New Yorker and Vogue veterans Calvin Trillin and Jeffrey Steingarten and Saveur editor Colman Andrews. Witty and wistful, their pieces have become staples in these compilations over the years. Among the other standouts in this year's edition are New York Times reporter Joyce Chang's examination of the fondness, at once peculiar and practical, that chefs and chefs-to-be have for their knives-'the haves talk about what kind of knives they own,' she writes, 'the have-nots stand stupidly silent, making a mess of carrot bits at their stations'-and Los Angeles Magazine senior editor Dave Gardetta's meditation on the Awesome Blossom-'a giant onion sliced into neat tiny quadrants, battered, and then deep-fried.' A signature dish at Chili's restaurant, the Awesome Blossom is used by Gardetta as a culinary metaphor in his trenchant analysis of the way corporate chains currently dominate the rural American restaurant scene. Wry, investigative pieces such as these give Hughes's collection depth, even as she satisfies readers' cravings for a well-wrought tale. Copyright 2003 Reed Business Information, Inc. Gathered at the height of economic growth in the U.S., these essays reflect attitudes toward food and restaurants in the year 2000. Ascendancy of Asian cooking techniques, accessibility of rare and unusual ingredients, freedom to ignore cost constraints, and America's obsession with celebrity dominate much of this writing. Jeffrey Steingarten fishes for sushi-grade prime tuna. Pat Willard recalls her first encounter with saffron, the world's costliest spice. Frank DiGiacomo follows master chefs as they snap up truffles and caviar for themselves. Ruth Reichl encounters a movie star who cooks memorable pasta. Readers come to the close of this anthology wondering if food writing is nothing other than descriptions of personal encounters with the culinary arts. Virtually all selections in this volume, including the editor's introduction, are written in first person, the focus of the story the author's own ego. A notable exception to this rule, Malcolm Gladwell's disquisition on French fries aptly tells the story of this country's most popular vegetable. Mark Knoblauch Copyright © American Library Association. All rights reserved 'Spans the globe and palate.' -- Houston Globe and Chronicle 'Stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent.' -- Entertainment Weekly 'The perfect gift for the literate food lover.' -- Pittsburgh Post Gazette Best Food Writing 2004 assembles, for its fifth year, the most exceptional writing from the past year’s books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one’s kitchen, from erudite culinary history to food-inspired memoirs. Considered a classic, Best Food Writing is required reading for all undergraduate students enrolled at the Culinary Institute of America and is used as a textbook at other culinary schools nationwide. Stellar contributors include Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for caviar—or pretzels. Holly Hughes is a writer, the former executive editor of Fodor’s Travel Publications and author of Frommer’s New York City with Kids. Customers who bought this item also bought Secret Ingredients: The New Yorker Book of Food and Drink Best Food Writing 2006 (Best Food Writing) Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More Best Food Writing 2005 (Best Food Writing) The Tenth Muse: My Life in Food Customer Reviews for: Best Food Writing 2007 (Best Food Writing) Rating - GETTING WEAKER AND WEAKER GOOD SERIES IS GETTING WEAKER AND WEAKER. SURPRISING IN VIEW OF THE CURRENT EXPLOSION IN GOOD SHORT PERIODICAL FOOD WRITING. ALSO GRAVELY MARRED BY INCLUSION OF A DOWNRIGHT DISGUSTINGLY VULGAR PIECE OF TRIPE FROM CHEF PIERRE, WHO BUILT HIS FAME ON CONDUCT THAT WOULD BE EITHER A FELONY OR GROUNDS FOR A DISCRIMINATION LAWSUIT IN OTHER CONTEXTS. LEAVE THE SHMUTZY LANGUAGE FOR THE GUTTER AND NOT IN A FOOD WRITING ANTHOLOGY. AND FOR SOME ... Read More Rating - Lover of Gourmet foods/ writing Really liked this book- Perfect for those who just enjoy reading cookbooks for relaxation or the journalist- which my husband was for 20 years and thought the writing was excellent! Rating - Good Stuff Here This compilation of food writing is perfect for the foodie who doesn't have the time to sift through enormaous piles of literature to find a handful of good essays. Especially interesting was the article entitled "Josiah & the Giant Onion", describing America's pathetic passion for gigantic chain restaurants. Rating - A pleasurable read A good selection of writing covering a wide variety of topics. Each story was a delectable mystery as to what was coming, because although the common theme is food, the topics varied considerably. All contributors are highly polished, professional writers, so the quality of the writing is excellent. It wa a great winter bedtime read, to be parceled out, one story a night. 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