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Best Food Writing 2011 Paperback – Oct 4 2011

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Product Details

  • Paperback: 320 pages
  • Publisher: Da Capo Lifelong Books (Oct. 4 2011)
  • Language: English
  • ISBN-10: 073821518X
  • ISBN-13: 978-0738215181
  • Product Dimensions: 20.6 x 13.7 x 2.3 cm
  • Shipping Weight: 249 g
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #192,984 in Books (See Top 100 in Books)

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By Reader Writer Runner TOP 50 REVIEWER on Jan. 8 2012
Format: Paperback
Each year, Holly Hughes compiles the best writing about food, producing a veritable feast for the senses but also an anthology filled with humour, politics and outrageous trendspotting.

I certainly found some of the essays skimmable; topics like tweeting about food and banning shark fin soup hold little interest for me. But many pieces grabbed both my attention and my heartstrings: the story of a small dairy trying to compete with another that mistreats thousands of cows, the memoir of a woman who only eats fried foods and the sad tale of a low income family who can barely make it to the closest supermarket miles away.

The book also contains some of the biggest names in food writing, who always entertain regardless of their subject. Deborah Maddison writes about the nostalgia of recipe cards and Gabrielle Hamilton appears with an excerpt from her fabulous "Blood, Bones and Butter."

"The Best Food Writing" is one to savour, to explore haphazardly and to look forward to every year.
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Most Helpful Customer Reviews on (beta) 11 reviews
7 of 7 people found the following review helpful
A Good Editor Makes this Compilation Great! Oct. 31 2011
By Terri J. Rice - Published on
Format: Paperback Verified Purchase
If you've not read a previous year's collection by Holly Hughes let me introduce you to this great series.

Each year Holly Hughes compiles the best writing about food for that year. This year her compilation began just as she was renovating her kitchen and so for four months while she read about incredible food and food experiences; she was ordering take-out pizza and living in a house with a non-functioning kitchen.

This edition features a new section: Guilty Pleasures. Things like Tater Tots, fast food, fried food; good stuff like that.

Who could have imagined a hundred years ago that food could be so political, so divisive? A Tale of Two Dairies tells of the sad plight of small dairies and their attempt to compete with the dairies that have thousands and thousands of cows.

I was thrilled to read an excerpt from Gabriell Hamilton's book; Blood,Bones and Butter. I loved the book, and this excerpt reminded me I want to reread it.

I loved reading a piece by "Fry Girl" wherein she tells of her daily struggle to eat constantly and only fried foods from all sorts of discovered joints.

The shark fin ban in San Francisco totally passed beneath my radar until reading about it here. Cecilia Chiang, at 92 years old, reminisces of her trips to Japan and back solely to carry the top-quality shark fin back to her restaurant, the Mandarin, in San Francisco.

Deborah Madison takes a little break from the vegetarian cooking she normally writes about to write of the nostalgia, the history and memories associated with recipes hand written on 3 X 5 cards, or various scraps of menus, napkins, stationary from a lecture. The ability to read between the lines, gather memories from the menu, recall the individual because of her unique writing; all of that is lost when we cut and paste the link to a recipe on-line.

Most disgusting, and at the same time a extremely amusing, was Christopher Kimball's piece on mock turtle soup. Yes, because eating turtles with toenails removed and head pealed of skin isn't disgusting enough; someone out there in cooking la la land needed to have a mock version as well. So they use a calf head. The dilemma is: remove the brains before boiling or not? Remove the eyes and teeth first or not? Scrape the nasal cavity, by all means!

This is a book to savor, and I always love the cover art. I like to scoot around in the book and read haphazardly, first from the back then to the front and then everything between. I look forward to the Best Food Writing every year; I couldn't wait for this to arrive in my mailbox.

Holly Hughes has done a great editing job and I am certain there will be more than one piece that you will absolutely love reading about.
4 of 5 people found the following review helpful
Tantalizing Reading & Writing Oct. 20 2011
By Management Consultant - Published on
Format: Paperback Verified Purchase
This is the first issue in the "Best Food Writing of ..." that I have read. And what a delightful book. You can open it anywhere and enjoy the writing whether you are a foodie or not. The pieces are short and extremely varied which make it a good pick-up-nd-put-down book. From high French cuisine to road food, it's yummy. Don't read it if you are hungry and can't get to a kitchen or cafe. A good place to start is with the article "Saints, Cakes, and Redemption" on page 61.
writings April 30 2014
By helene cabell - Published on
Format: Paperback Verified Purchase
most of the submissions were not very interestingi read it so long ago i only remember it coul and should have been much better.
Get every year that you can and read them all Nov. 26 2013
By - Published on
Format: Paperback Verified Purchase
I really like this series. Holly does a great job of culling through the best food writing of the year and builds nice themes. I will continue to buy them as long as she keeps coming out with new ones each year. There are always a couple stories I've already read, but I've always felt, boy am I glad I'm reading this story again. A great overview of the trends, subjects and ideas that reflect the year in food as well as timeless classics that are great to know and love.
Great writing Sept. 4 2013
By Joni - Published on
Format: Paperback Verified Purchase
I read 2012. I liked it so much, I ordered previous years. Really interesting and diverse. If you like reading about food, you will like it.

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