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Best Food Writing 2000 [Paperback]

Holly Hughes
4.6 out of 5 stars  See all reviews (5 customer reviews)

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Book Description

Nov. 1 2000 Best Food Writing
Best Food Writing 2000 brings together the most exceptional writing culled from the past year's top books, magazines, newspapers, newsletters, and web sites. Within its five sections-Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around, and Personal Tastes-read our best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without the debut of this remarkable collection.

Contributors include:
Maya Angelou
R.W. Apple, Jr.
Eric Asimov
Anthony Bourdain
Rick Bragg
Betty Fussell
William Grimes
Amanda Hesser
Madhur Jaffrey
Nancy Harmon Jenkins
Lynn Rossetto Kasper
Jumpha Lahiri
Eileen Yin-Fei Lo
Ruth Reichl
Phyllis Richman
Michael Ruhlman
Kate Sekules
Jeffrey Steingarten
Jane and Michael Stern
John Thorne
Sallie Tisdale
Calvin Trillin
James Villas
Anne Willan
Alex Witchel
and 24 others


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Product Description

From Amazon

What's more fun: eating food or reading about it? Justifying the latter proposition in style, Best Food Writing 2000 offers an enticing selection of the year's best book, magazine, newspaper, newsletter, and Internet food prose. It culls the work of a wide range of authors, including Maya Angelou, Madhur Jaffrey, Calvin Trillin, and John Thorne--writers associated with food and not. Foodies and nonfoodies alike will welcome Best as a rich source of literary snacking.

Within its five parts, which include "Stocking the Larder," "Dining Around," and "Personal Tastes," the book offers delights such as Eric Asimov on America's most expensive restaurant; Grace Young exploring wok cookery; Anthony Bourdain recounting a chef's day in the life; and Anne Willan on the Burgundian table. Readers will also enjoy Vince Staten on barbecue, Jim Quinn's "Recipes for Dummies," Laura Fraser on giving up vegetarianism, and Trillin on the perfect bagel. What emerges finally from the book is a sense of how we feed ourselves, in every way. A look at this compelling question, plus a host of other food-related matters, makes this collection a small joy. --Arthur Boehm

From Publishers Weekly

Although this debut addition to the annual "best of" books offers some fine writing about food, its most likely audienceAfoodies who subscribe to cooking magazines and purchase cookbooksAwill have already read at least half of these essays when they originally appeared in Gourmet, Bon App?tit and similar publications (e.g., R.W. Apple Jr.'s ode to high-quality bacon first appeared in the New York Times, and in a piece from Vogue, Jeffrey SteingartenAthe self-described "man who ate everything"Awrites of his search for pig's blood). However, as Hughes points out, she culled her selections from a variety of media including culinary memoirs, social histories, profiles of chefs, essays on trends and techniques, and odes to individual foodstuffs such as Marlena de Blasi's nostalgic tribute to an especially satisfying plate of pasta. In one of the more engaging articles entitled "Bottom-Drawer Blues," Kim Severson of the San Francisco Chronicle interviews Chuck Williams of Williams-Sonoma about kitchen gadgets (e.g., egg separators and Williams's three-pronged hot-boiled-potato peeler) that just don't sell. Other successful pieces are Anne Mendelson's Gourmet essay against celebrity-chef cookbooks and Laura Fraser's rationale from Salon.com for quitting vegetarianism after 15 years that initially appeared on Salon.com. (Dec. 1)
Copyright 2000 Reed Business Information, Inc.

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Customer Reviews

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Most helpful customer reviews
3.0 out of 5 stars Let's hope this series continues in future Dec 5 2000
Format:Paperback
The first in what I can only hope will be an annually released collection of articles culled from various food magazines, newsletters, newspapers and web sites.
The book is set up in five sections: Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around and Personal Tastes. This works nicely as you get various views and ideas regarding similar topics. You also get the various topics listed as sections: a full section of articles on choosing foods, one on cooking at home, etc.
There are articles by such food luminaries as Ruth Reichl, Calvin Trillin, Phyllis Richman, John Thorpe, and Micheal Ruhlman among others.
The book serves as a good introduction for those interested in food and like topics. If you like the article "Natural Born Keller" by Michael Ruhlman, you'll probably enjoy his full length book "The Soul of a Chef." Enjoying Anthony Bourdain's humorous excerpt from his "Kitchen Confidential" will suggest you go find a copy of that to get the rest of his story. I enjoyed John Thorpe's article enough to visit his website, and plan on purchasing at least one of his 3 or 4 books of article collections.
The other above mentioned food luminaries have full length books, or collections, in print that you can decide to try or plan on avoiding based on the 5 to 10 page selections by Ms. Hughes.
The other introduction you are given is to the various magazines that are out there: Gourmet, Wine Spectator, etc. are represented here. Again, by reading articles that are representative of these magazines, you get a feel for your tastes in writing.
If you have any interest in food, restaurants, chefs, etc., you need to check this book out.
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5.0 out of 5 stars Throw away your magazines Sept. 8 2001
Format:Paperback
If you're like me, you have stashed away in every conceivable corner, closet, and bathroom enough cooking and food magazines to stock a public library in Lubbock Texas. In the back of your mind you remember that somewhere in that pile of pulp is the article on the foraging of truffles that you were meaning to read, the pullout explaining the proper way to stuff a Christmas goose, and the latest column from that delightfully obsessive-compulsive curmudgeon, Jeffery Steingarten. The only problem is you can't remember exactly where. So it's either sitting down in front of the Television Food Network and flipping through enough pages until your thumb turns black or picking up BEST FOOD WRITING 2000. All the articles that you remembered reminding yourself to read (and plenty others of equal quality) are all there. Let's hope they keep this up every year; my apartment is closing in on me.
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Format:Paperback
This is my favorite volume of the Best of Food Writing series so far (late 2003). It introduced me to Ruth Reichl and Anthony Bourdain, whose books I might not have discovered if I had not read their excerpts here first.
By collecting material from a variety of sources (books, magazines, webzines, newspapers), Hughes has given us access to more, and better, food writing than we would have hunted down ourselves. The result is fabulous.
I was so impressed with Laura Fraser's piece on why she stopped being a vegetarian, reprinted from Salon.com. The topic is unexpected, the writing seems effortless, and she really made me think about the subject in a different way. Then I had to find what else she had written and was captivated by An Italian Affair. I also started reading Salon.com.
Read all the Best of Food Writing series, but be sure to read this one first!
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5.0 out of 5 stars Throw away your magazines Sept. 8 2001
Format:Paperback
If you're like me, you have stashed away in every conceivable corner, closet, and bathroom enough cooking and food magazines to stock a public library in Lubbock, Texas.
And in that pile of pulp is the article on the foraging of truffles that you were meaning to read, the pullout explaining the proper way to stuff a Christmas goose, and the latest column from the ever laconic curmudgeon Jeffery Steingarten. The only problem is you can't remember exactly where. So it's either flipping through enough pages to turn thumb turns black with ink or picking up BEST FOOD WRITING 2000.
All the articles you remembered reminding yourself to read (and plenty others of equal quality) are all there. Let's hope they keep this up every year; my apartment is closing in on me.
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5.0 out of 5 stars A "Best" Title Well Deserved Aug. 19 2003
Format:Paperback
From straight forward food writing, to stories that food plays a award winning supporting role; this is a delightful collection of stories that will keep you engrossed from begininning to end. Some surprising, some informative, a few heartfelt, and some down right funny!
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