- Paperback: 384 pages
- Publisher: Marlowe & Company (Sep 10 2004)
- Language: English
- ISBN-10: 1569244162
- ISBN-13: 978-1569244166
- Product Dimensions: 20.6 x 14 x 3 cm
- Shipping Weight: 431 g
- Amazon Bestsellers Rank: #480,808 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon.com
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
--This text refers to an alternate
Paperback
edition.
From Publishers Weekly
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. --This text refers to an alternate Paperback edition.
Copyright 2003 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5.0 out of 5 stars (1 customer review)
6 of 9 people found the following review helpful:
5.0 out of 5 stars
Lover of Gourmet foods/ writing, Oct 17 2005
By Connie C. Muse "Book Muse" - Published on Amazon.com
This review is from: Best Food Writing 2004 (Tr) (Paperback)
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!
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