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 Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. Edge, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas House, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh
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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 is also author of Frommer's 500 Places for Food and Wine Lovers and Frommer's 500 Places to Take the Kids Before They Grow Up. She lives with her family in New York City.
This book is a menu of delicious food, colorful characters, and tales of strange and wonderful food adventures that make for memorable meals and stories.”
Consistent in quality and enthusiasm, Hughes again delivers a cornucopia of varietal amusements for foodophiles whose palates crave invigorating interpretations and perspectives.”
Hudson Valley News, 9/17/14
Browse, read a bit, browse some more and then head for the kitchen.”
Bookviews, November 2014
Plenty to enjoy.”
Library Journal, 11/1/14
This collection has something for connoisseurs, short story fans, and anyone hungry for a good read.”
Taste for Life, November 2014
The finest in culinary prose is offered in this new anthology these pages delight and inform readers with entertaining and provocative essays This book ultimately opens readers' eyes to honest, real food and the personal stories of the people behind it.”
Beverly Citizen, 11/13/14
[A] gem of an anthology Though this is most definitely a book that can satisfy in small bites like a box of good chocolates it's hard to stop at one piece.”
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