Best Food Writing 2011 Paperback – Oct 4 2011
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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.
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.