Best Food Writing
Best Food Writing
Da Capo Lifelong Books, Paperback, 9780738216034, 384pp.
Publication Date: October 23, 2012
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.
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.”