Best food writing 2010 / edited by Holly Hughes.

ISBN:

9780738213811

Title:

Author:

Hughes, Holly.

Publication Information:

Cambridge, Mass. : Da Capo ; London : Perseus Running [distributor], 2010.

Physical Description:

352 p. ; 21 cm.

General Note:

Includes index (p. [347])

Contents:

The FedEx meal plan / Forgotten Fruits / And you will know us by the trail of German Butterballs / Soul Food / The need for custom slaughter / Eating animals / Attack of the anti-meat crusaders! / Dear Zagat / El Bulli gets bested / Anonymous online reviews affecting twin cities eateries / Fried in East L.A. -- New Zion barbecue / Kyoto's tofu obsession / Time to respect the ramen / World's best sommelier vs. world's worst customer / Nights on the town / Au revoir to all that / A remembrance of things present / The perfect chef / Killer food / Sweet life / Gino Cammarata, Gelato King / Will work nights / Russ & Daughters

Avocado heaven / Kimchi fix / Sardines! / Rare breed / The charcuterie underground / Wines for drinking, not overthinking / Moxie: a flavor for the few / Potlucky / All that glitters / The juicy secret of seasoning meat / Feed it or it dies / How to make perfect thin and crispy french fries / Rather special and strangely popular: a milk toast exemplary / What's the recipe / My inner child / People of the cake / Yancy's red hots / Computers or cookbooks in the kitchen? / Does a recipe need to be complicated to be good?/ Monica Bhide -- Farm city / A glutton for gluten / The doughnut gatherer / Home run: my journey back to Korean food / God loves you and you can't do a thing about it / The last gourmet supper

Subject Term:

Food.

Cooking.

Food -- Literary collections.

Cooking -- Literary collections.

Gastronomy -- Literary collections.

Dinners and dining -- Literary collections.

Added Author:

Hughes, Holly.

Format:

Books

Publication Date:

2010

Publication Information:

Cambridge, Mass. : Da Capo ; London : Perseus Running [distributor], 2010.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3 BES	Book	1	Standard shelving location	Searching... Unknown

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Summary

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there's no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative,sensuous, and just plain funny, it's a tasty sampler platter to dip into time and again.

Best Food Writing 2010 features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others.

Author Notes

Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The former executive editor of Fodor's Travel Publications, she lives in New York City.

Reviews (2)

Publisher's Weekly Review

Mourning the demise of Gourmet magazine, series editor Hughes asks "is food writing a dying art?" Readers of this year's anthology will offer a resounding "nowhere close." Ethical concerns of organic and locavore movements and free range meats are tidily summed up by now-famous vegetarian Jonathan Safran Foer. Whereas MIT grad J. Kenji Lopez-Alt shares a recipe for making French fries as good as what McDonalds makes: "salty, crisp, light, and not greasy." At the other end of the spectrum, New York Times restaurant critic Sam Sifton offers a version of Nora Ephron's meat loaf recipe to die for. Pulitzer prize winner Jonathan Gold tracks the shifting locations of Los Angeles' street vendors and Tod Kliman hunts down Peter Chang, the elusive "perfect chef" who moves between Chinese restaurants, from D.C. to Atlanta, to avoid celebrity. Along the way Kliman learns that innocuous Chinese restaurants can have secret menus for the cognoscenti and experiences the exquisite pleasure of hot peppers that scorch and even numb. And travelling to Tokyo, Kevin Pang discovered to his great surprise that eating a bowl of ramen "satisfied every taste sense man is blessed to experience." A sparkling collection. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

In a time where the most elemental of activities consuming sustenance is an increasingly political act, it's not surprising that there might be more attention paid to talking about eating food than there is in actually eating food. Series editor Hughes sheds a tear for the shuttering of the venerable Gourmet, but maintains that the rumors of food writing's death have been greatly exaggerated. Big changes in the culinary world are visible here, from Michael Steinberger's lament over the passing of France's reign of culinary mastery (all hail Spain) to Tim Carman's plea to put Zagat out of its misery. But the trend du jour continues to be locavorism, evidenced by Carla Capalbo's take on the epicenter of molecular gastronomy, El Bulli, getting dethroned as best restaurant in the world by a small Copenhagen joint that focuses on seasonal, place-specific ingredients. Despite all the delicious food fussiness on parade, though, the best of the best might just be Jason Sheehan's hilarious (if you're an industry insider) or terrifying (if you're an unsuspecting patron) account of flash-defrosting 80-pound blocks of haddock on a frantic fish-fry Friday.--Chipman, Ian Copyright 2010 Booklist