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Best Food Writing 2007 (Best Food Writing) [Paperback]

Our Price $ 13.56  
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Item Number 362280  
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Item Specifications...

Pages   368
Est. Packaging Dimensions:   Length: 8" Width: 5.5" Height: 0.9"
Weight:   0.25 lbs.
Binding  Softcover
Release Date   Nov 22, 2007
Publisher   Da Capo Press
ISBN  1600940390  
EAN  9781600940392  


Availability  0 units.


Item Description...
Best Food Writing 2004 assembles, for its fifth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Considered a classic, Best Food Writing is required reading for all undergraduate students enrolled at the Culinary Institute of America and is used as a textbook at other culinary schools nationwide. Stellar contributors include Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar---or pretzels.


Outline Review
For food lovers, the next best thing to eating is reading about it. Best Food Writing 2001, compiled by Holly Hughes, offers these and other readers the year's most memorable food writing from books, magazines, newspapers, newsletters, and Web sites. Like its predecessor, Best Food Writing 2000, the book is a banquet--51 pieces on food in all its nutritional, gustatory, psychological, sociological, and, in short, personal glory. Dip into the book anywhere and enjoy, for example, Jeffrey Steingarten on bluefin tuna, Molly O'Neill discussing the glories of soup, William Grimes on comfort food, and Coleman Andrews on eating in Rome. Readers also journey to Paris (of course) in the form of Michael Lewis's wonderfully cranky paean to cassoulet (with recipe), and with John T. Edge in his search for the best Parisian Southern fried chicken (it exists); they also follow humorist Calvin Trillin as he seeks desperately for superior ceviche in Peru, Ecuador, and Queens, New York. Also included are excerpts from Ruth Reichl's bestselling Comfort Me with Apples and Patric Kuh's The Last Days of Haute Cuisine. There's more, of course, on topics as diverse as the agonies of dinner-party hosting, a chef's-eye view of dining out, and preparing perfect rice. Ideal for bedtime reading, the book also makes a great gift for fellow foodaholics who can't get enough of their favorite passion. --Arthur Boehm



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Product Categories
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Reviews - What do our customers think?
GETTING WEAKER AND WEAKER  Dec 20, 2007
GOOD SERIES IS GETTING WEAKER AND WEAKER. SURPRISING IN VIEW OF THE CURRENT EXPLOSION IN GOOD SHORT PERIODICAL FOOD WRITING. ALSO GRAVELY MARRED BY INCLUSION OF A DOWNRIGHT DISGUSTINGLY VULGAR PIECE OF TRIPE FROM CHEF PIERRE, WHO BUILT HIS FAME ON CONDUCT THAT WOULD BE EITHER A FELONY OR GROUNDS FOR A DISCRIMINATION LAWSUIT IN OTHER CONTEXTS. LEAVE THE SHMUTZY LANGUAGE FOR THE GUTTER AND NOT IN A FOOD WRITING ANTHOLOGY.

AND FOR SOME MYSTERIOUS REASON, THOSE HOTBEDS OF CULINARY INNOVATION AND REGIONAL EXCELLENCE, WISCONSIN, MINN. AND MICHIGAN, GET UNUSUAL PLAY IN THIS EDITION. WHILE MOST SOUTHERN STUFF HAS REAL TASTE, THE SUCESSES AND FAILURES OF AMATEURS WHO LOST THEIR SHIRTS, AND APRONS, IN THE UPPER MIDWEST IS OF NO INTEREST WHATEVER.
THERE IS REAL COLOR AND ZIP TO THE WORST EXCESSES OF CAJUN, CUBAN AMERICAN, DELTA AND TEXAS CUISINES, THEIR RAW INGREDIENTS, TECHNIQUES, DIFFERENCES FROM HOME COOKIN' IN THEIR AREA AND THE VERY COLORFUL BACKGROUND AND LANGUAGE OF SOUTHERN, TEXAS, LOUISIANA, MISSISSIPI, AND APPALACHIAN CHEFS AND RESTAURANTEURS. WHY SUCH UNUSUALLY LARGE
ATTENTION TO SO MUCH MIDWEST NOTHING?
AND WHERE IS THE COVERAGE OF LITTLE OLD BROOKLYMNY WHICH IS SURELY ENTITLED TO SOME EXPLANATION. GENTRIFICATION OF FORMER SLUMS AND DESERTED WASTELANDS INTO SOME VERY INTERESTING RESTAURANT CLUSTERS SERVING A VERY PALATE EDUCATED POPULATION DESERVES BOOK COVERAGE.

UNLESS THE NEXT EDITION IS MUCH IMPROVED OVER '07, THIS SERIES MAY BE RUNNING OUT OF GAS -OR NEEDS A NEW EDITOR IN CHIEF TO SELECT THE MATERIAL.

AND NO MORE REICHEL. WE HAVE HAD ENOUGH SPINACH, BROCCOLI AND REICHEL TO LAST A LIFETIME.
 
Lover of Gourmet foods/ writing  Oct 17, 2005
Really liked this book- Perfect for those who just enjoy reading cookbooks for relaxation or the journalist- which my husband was for 20 years and thought the writing was excellent!
 
Good Stuff Here  Apr 5, 2004
This compilation of food writing is perfect for the foodie who doesn't have the time to sift through enormaous piles of literature to find a handful of good essays. Especially interesting was the article entitled "Josiah & the Giant Onion", describing America's pathetic passion for gigantic chain restaurants.
 
A pleasurable read  Feb 12, 2003
A good selection of writing covering a wide variety of topics. Each story was a delectable mystery as to what was coming, because although the common theme is food, the topics varied considerably. All contributors are highly polished, professional writers, so the quality of the writing is excellent. It wa a great winter bedtime read, to be parceled out, one story a night.
 
Not the best  Dec 3, 2002
I really liked the 2000 and 2001 versions of this series. Those anthologies had a more down to earth feel. This new 2002 edition seems to have more selections from food insiders who just come off as spoiled brats. My advice is to skip 2002. Maybe 2003 will be a better year for food essays.
 

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