Best Food Writing 2017
Title | Best Food Writing 2017 PDF eBook |
Author | Holly Hughes |
Publisher | Da Capo Lifelong Books |
Total Pages | 406 |
Release | 2017-10-17 |
Genre | Cooking |
ISBN | 0738220191 |
"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley News From small-town bakeries to big city restaurants, Best Food Writing offers a bounty of everything in one place. For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.
A Really Big Lunch
Title | A Really Big Lunch PDF eBook |
Author | Jim Harrison |
Publisher | Grove/Atlantic, Inc. |
Total Pages | 291 |
Release | 2017-03-24 |
Genre | Literary Collections |
ISBN | 080218944X |
An essay collection from “the Henry Miller of food writing” and New York Times–bestselling author of The Raw and the Cooked (The Wall Street Journal). Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his most entertaining and inspired food pieces for the first time, A Really Big Lunch “brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language augmented by family photographs” (NPR). From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison’s life over the last three decades. Including articles that first appeared in Brick, Playboy, Kermit Lynch Wine Merchant, and more, as well as an introduction by Mario Batali, A Really Big Lunch offers “sage and succulent essays” for the literary gourmand (Shelf Awareness, starred review).
The Cooking Gene
Title | The Cooking Gene PDF eBook |
Author | Michael W. Twitty |
Publisher | HarperCollins |
Total Pages | 504 |
Release | 2018-07-31 |
Genre | Cooking |
ISBN | 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
The Best American Food Writing 2020
Title | The Best American Food Writing 2020 PDF eBook |
Author | J. Kenji López-Alt |
Publisher | Mariner Books |
Total Pages | 271 |
Release | 2020-11-03 |
Genre | Cooking |
ISBN | 0358344581 |
The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others
The Best American Food Writing 2018
Title | The Best American Food Writing 2018 PDF eBook |
Author | Ruth Reichl |
Publisher | Houghton Mifflin Harcourt |
Total Pages | 384 |
Release | 2018-10-02 |
Genre | Cooking |
ISBN | 1328663086 |
Selected by Ruth Reichl, “punchy and vibrant” essays on food, its place on our tables, in our lives, and in our world (Publishers Weekly). The twenty-eight pieces in this volume are about food, yet touch on every pillar of society: from the sense memories that connect a family, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. Included among other essays are: “Revenge of the Lunch Lady” by Jane Black, food writer for the Washington Post, New York Times, and Wall Street Journal “How Driscoll’s Reinvented the Strawberry” by Dana Goodyear, author of Anything that Moves “Who Owns Uncle Ben?” by Shane Mitchell, James Beard Award winner and Saveur contributing editor “Is Dinner for Two Worth $1,000?” by Jonathan Gold, Pulitzer Prize-winning Los Angeles Times restaurant critic At times a celebration, at times a critique, at times a wondrous reverie, The Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in! “For pure food writing fun, it’s hard to beat Baxter Holmes’s ‘The NBA’s Secret Sandwich Addiction,’ which will have readers first laughing incredulously and then hungrily craving a PB&J on plain white bread. Thoughtful and educational, enticing and entertaining, this collection has something for everyone.”—Publishers Weekly
The Best American Food Writing 2019
Title | The Best American Food Writing 2019 PDF eBook |
Author | Samin Nosrat |
Publisher | Mariner Books |
Total Pages | 287 |
Release | 2019-10 |
Genre | |
ISBN | 132866225X |
New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink. Best-selling author and winner of numerous awards, Samin Nosrat, selects the year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
The Best American Food Writing 2021
Title | The Best American Food Writing 2021 PDF eBook |
Author | Gabrielle Hamilton |
Publisher | Mariner Books |
Total Pages | 243 |
Release | 2021-10-12 |
Genre | Cooking |
ISBN | 0358525683 |
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. "A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES - BILL BUFORD - RUBY TANDOH - PRIYA KRISHNA - LIZA MONROY - NAVNEET ALANG - KELSEY MILLER HELEN ROSNER - LIGAYA MISHAN and others