Best Food Writing 2011 Paperback – Oct 4 2011
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
Hudson Valley News, 10/5/11
“Foodies will want to own a copy of Best Food Writing 2011, edited by Holly Hughes, the latest addition to a timeless (annual) anthology of culinary prose that’s sure to inspire your inner gourmet…This is the perfect book for people who don’t only love to eat and to prepare food, but who love [to] read about it as well.”
“Hughes's sense of humor and deft selections keep things balanced. There is truly an essay for every foodie here.”
“Hughes culls publications worldwide for great food writing and they're all here in one neat, little package.”
“Worth the list price.”
“Best Food Writing 2011 offers up an extensive and delectable menu of gastronomic delights. A must-read treat for anyone who loves food. Five stars.”
“From how 'soul food' expanded African American culture to how a cook changed from a recipe-follower to a cook operating on instinct and personal knowledge, this is packed with deliciously intriguing discussions of all types of foods, trends, and personal experiences and is a 'must' for literary and culinary collections alike.”
Tucson Citizen, 1/6/12
“This collection has something to please the tastes of almost every reader.”
“Holly Hughes has gathered up some of the industry’s finest culinary-inspired stories and essays in this year’s dish: a real farmer’s market of variety here…There is sure to be something to satisfy every palate, from novice to connoisseur…No overwhelming aftertaste here, just a smoothly savoring sampler.”
Internet Review of Books, 2/13/12
“As tasty as a platter of holiday appetizers…a fine read.”
Campus Circle, 3/29/12
About the Author
Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The author of 'Frommer's 500 Places for Food and Wine Lovers', she lives in New York City.
Inside This Book(Learn More)
Top Customer Reviews
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.
Most Helpful Customer Reviews on Amazon.com (beta)
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.