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    Best Food Writing 2011 (Best Food Writing) (Paperback) By (author) Holly Hughes

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    DescriptionFood writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore's dilemma, from meat-free to wheat-free to everything goes, there's something for every foodie in this acclaimed series. "Best Food Writing 2011" once more authoritatively and appealingly assembles the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and websites, featuring both established food writers (such as Anthony Bourdain and Ruth Reichl), rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter), and some literary surprises (Jonathan Safran Foer, who contributed to "Best Food Writing 2010").

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    Best Food Writing 2011
    Authors and contributors
    By (author) Holly Hughes
    Physical properties
    Format: Paperback
    Number of pages: 336
    Width: 137 mm
    Height: 208 mm
    Thickness: 23 mm
    Weight: 249 g
    ISBN 13: 9780738215181
    ISBN 10: 073821518X

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    LC subject heading:
    BIC subject category V2: DNF
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    LC subject heading:
    BIC subject category V2: GBCY
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 94
    B&T Modifier: Text Format: 02
    Abridged Dewey: 641
    DC22: 641.3
    LC subject heading:
    BISAC V2.8: CKB030000
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    B&T Approval Code: A97406000
    B&T Modifier: Continuations: 09
    B&T Approval Code: A97402000
    LC classification: PN6071.F6 B47
    LC subject heading: , ,
    Thema V1.0: GBCY, WB, DNL
    Edition statement
    2011 ed.
    The Perseus Books Group
    Imprint name
    Da Capo Press Inc
    Publication date
    05 November 2011
    Publication City/Country
    Cambridge, MA
    Author Information
    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.
    Review quote
    "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." SeriousEats.com, 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." Technorati.com, 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, th