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Best Food Writing 2011 Paperback – Oct 4 2011

4 out of 5 stars 1 customer review

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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: 14 x 1.9 x 21.1 cm
  • Shipping Weight: 249 g
  • Average Customer Review: 4.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #14,347 in Books (See Top 100 in Books)
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Product Description


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.” 

Publishers Weekly, 10/24/11
“Hughes's sense of humor and deft selections keep things balanced. There is truly an essay for every foodie here.”, 10/9/11
“This year's compilation is definitely worth a read…There's a wide range of writing in this book and all of it is excellent. With Best Food Writing not only will you pick up some great stories, but you will also be exposed to a range of writers who otherwise might get lost in the expansive field of food writing.”
The Thirteenth, 11/2/11
“Hughes culls publications worldwide for great food writing and they're all here in one neat, little package.”, 11/13/11
Best Food Writing 2011 isn’t only about food, but—more importantly—our relationships with food, how it serves us, how we serve it. For those who have developed the fine art of eating, whether it’s fried Twinkies or the incredibly-difficult-to-prepare fried lettuce, Best Food Writing 2011 is the gift to receive this holiday season.”
Edible Boston, Winter 2011
“Worth the list price.”
Curled Up With a Good Book
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.”
Colorado Springs Independent, 12/19/11
“This collection of food writing from across the country is again curated by Holly Hughes, who rarely fails to find a year’s don’t-miss stories.”
Midwest Book Review, December 2011
“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.”

San Francisco Book Review, 1/14/12
“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.”, 12/26/11
“A compendium of all that’s new and exciting for lovers of delicious cuisine. Essays on the joys of frying, what the rich and the poor buy and why, and some delightful guilty pleasures make this paperback ideal reading for those with good taste.”

Internet Review of Books, 2/13/12
“As tasty as a platter of holiday appetizers…a fine read.”

Campus Circle, 3/29/12
“Mouthwateringly good.”

Spirituality & Practice, 4/24/12
“The fare here is quite appealing.”
Greensboro News and Record, 4/29/12
“Would make a great gift for any aspiring foodie.”

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

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Top Customer Reviews

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) HASH(0xa47f1cfc) out of 5 stars 12 reviews
7 of 7 people found the following review helpful
HASH(0xa6022894) out of 5 stars A Good Editor Makes this Compilation Great! Oct. 31 2011
By Terri 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
HASH(0xa6022ae0) out of 5 stars 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.
HASH(0xa6022aa4) out of 5 stars Expected... June 28 2012
By B. Hamlin - Published on
Format: Kindle Edition Verified Purchase
I have enjoyed these compilations for at least 3 years, but as with food writing there is only so much to be said. This book I feel is the slowest of the previous few I have read. In hoping for something a little different and a little off beat I continued through the entire book only to be left wanting something new and different. It seems that the person who put this together gets hung up on just a few of the many ways of taking in this type of writing and leaves little room for the more unique pieces. It was a good run for sure but without some changes, this should be the last one of these that you read.
HASH(0xa6022d98) out of 5 stars 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.
HASH(0xa6022df8) out of 5 stars General Review Oct. 27 2012
By JFS - Published on
Format: Kindle Edition Verified Purchase
Found this particular edition to be less about food and cooking which I prefer and lots of related but not very interesting other articles. Appeared to be "filler" to complete the book. Other years have been very rewarding reading for a gourmet.

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