“Food writing is stepping out,” legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. “It’s about time…Food is, in a very real sense, redesigning the world.” Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, 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. At times a celebration, at times a critique, at times a wondrous reve... [Read More]
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.
"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley NewsFrom 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--compelli... [Read More]
Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.
Like your favorite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without; special occasions and every day) to highlighting those chefs ... [Read More]
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 f... [Read More]
“Undeniably exquisite . . . Reveal[s] not only how science actually happens but also who or what propels its immutable humanity.” —Maria Popova “An excellent introduction to the key issues in science today.” —P. D. Smith, Guardian “[A] stellar compendium . . . Delightful to read.” —Publishers Weekly, starred review A renowned scientist and the best-selling author of Lab Girl, Hope Jahren selects the year's top science and nature writing from writers who balance research with humanity and in the process uncover riveting stories of discovery across disciplines.
“Undeniably exquisite . . . The essays in the collection [are] meditations that reveal not only how science actually happens but also who or what propels its immutable humanity.” — Maria Popova, Brain Pickings“A stimulating compendium.” — Kirkus ReviewsPulitzer Prize–winning journalist and author Deborah Blum selects the year’s top science and nature writing from writers who balance research with humanity and in the process uncover riveting stories of discovery across the disciplines.
For fourteen years, Best Food Writing has served up the creme de la creme of the year's food writing. The 2014 edition once again offers the tastiest prose of the year, from a range of voices: food writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections devoted to "A Table for Everyone" and "Back to Basics," you'll find a topic and a flavor for every appetite—the cutting-edge, the thoughtful, the provocative, and the hilarious—a smorgasbord of treats for the foodie in all of us.Contributors include: Elissa Altman, Dan... [Read More]
In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revela... [Read More]
"I read this book... it worked. My autoimmune disease is gone and I'm 37 pounds lighter in my pleather." --Kelly ClarksonMost of us have heard of gluten—a protein found in wheat that causes widespread inflammation in the body. Americans spend billions of dollars on gluten-free diets in an effort to protect their health. But what if we’ve been missing the root of the problem? In The Plant Paradox, renowned cardiologist Dr. Steven Gundry reveals that gluten is just one variety of a common, and highly toxic, plant-based protein called lectin. Lectins are found not only in grains like wheat b... [Read More]
Golding’s iconic 1954 novel, now with a new foreword by Lois Lowry, remains one of the greatest books ever written for young adults and an unforgettable classic for readers of any age. This edition includes a new Suggestions for Further Reading by Jennifer Buehler.At the dawn of the next world war, a plane crashes on an uncharted island, stranding a group of schoolboys. At first, with no adult supervision, their freedom is something to celebrate. This far from civilization they can do anything they want. Anything. But as order collapses, as strange howls echo in the night, as terror begin... [Read More]
This collection of food writing from the archives of Harper’sMagazine demonstrates that Americans have been thinking and caring about what and how they eat for more than a century and a half.The essays in Know That What You Eat You Are have been selected from Harper’s Magazine’s 167-year history and feature such celebrated writers as M.F.K. Fisher, Upton Sinclair, Ford Madox Ford, Wendell Berry, David Foster Wallace, and Michael Pollan, and many more.Learn how a propermeal was served in 1875, the secrets of Jackie Kennedy’s seafood and potato chip casserole, and how to forage for wild ... [Read More]
This collection of essays in the Southern Foodways Alliance's popular series serves up a fifty-three-course celebration of southern foods, southern cooking, and the people and traditions behind them. The editors bring us a "best of"
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