Synopses & Reviews
Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the yearserving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" (
Kirkus Reviews).
Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
Review
Kirkus Reviews, 11/1/13 A literary trek across the culinary landscape pairing bountiful delights with plenty of substantive tidbits.”
Review
Kirkus Reviews, 11/1/13 A literary trek across the culinary landscape pairing bountiful delights with plenty of substantive tidbits.”
Bookviews, November 2013
If you are a foodie” then you will surely enjoy Best Food Writing 2013...Its seven sections, ranging from A Critical Palate” to Home Cooking”, has plenty to enjoy
Hughes
has produced another winner this year.”
Taste for Life, December 2013
This collection will leave you both chuckling and pondering, and perhaps a little wiser about the American food scene.”
CurledUp.com, December 2013
Offers a diverse collection of articles that provide mouthwatering entertainment for foodies. Highly recommended.”
Library Journal, 12/1/2013
Hughes once again has found well-written articles that depict the current interests of foodies
Recommended.”
PortlandBookReview.com, 12/12/2013
Serves up a feast of delicious morsels which will have you thinking about food like never before
This book will be like a feast with evocative language that one cannot digest in one sitting.”
Publishers Weekly website, 1/6/14
Eclectic
Informative as well as entertaining.”
New York Journal of Books, 1/15/2014
The essays are thought-provoking and moving
This is an absolutely terrific and engaging book...There is enough variety, like a box of chocolates, that one can poke around the book looking for the one with caramel and find it.”
San Francisco Book Review, 2/4/14
This years Best Food Writing 2013 collection
contains everything a foodie (and perhaps non-foodie) might want to read
A top-notch collection, Hughes brings together a wonderful mix that is sure to please the foodie in all of us.”
Campus Circle, 2/4/14
Delicious as ever. Holly Hughes does a terrific job putting together the years scrumptious pieces, from far and wide.”
Great Falls Tribune, 6/11/14
A must-read for literary food enthusiasts, Hughes curates a collection of dozens of well-crafted culinary essays on topics often worthy of further digestion.”
Synopsis
The fourteenth annual edition of this classic food writing anthology—the book that will “delight anyone who enjoys the pleasures of a good read and a good meal” ( Library Journal, starred review)—with more than 100,000 copies sold of the previous editions.
Synopsis
Our fascination with food, from farm to table to fork to page, has never been greater. Food writing has continued exploding in the past decade; once again, editor Holly Hughes plumbs the best outlets for food writing, from print to online to books, to catch the trends, big stories, and upcoming stars. 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 2013 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 (like Anthony Bourdain and Ruth Reichl), rising stars (like Novella Carpenter and J. Lopez Kenji-Alt), and some literary surprises (like Jonathan Safran Foer, who contributed to Best Food Writing 2010).
Synopsis
For thirteen years nowa bakers dozen!the annual Best Food Writing anthology has become known as THE place where readers and food writers meet to celebrate the most delicious prose of the year, from a dynamic mix of seasoned food writing stars and intriguing new voices. Youll find every course served up, from entertaining blogs to provocative journalism, from richly detailed profiles to tender memoirs. Best Food Writing 2013 offers one-stop shopping for the foodie in all of us.
About the Author
Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The former executive editor of Fodors Travel Publications, she is also author of
Frommers 500 Places for Food and Wine Lovers and
Frommers 500 Places to Take the Kids Before They Grow Up. She lives with her family in New York City.
hollyahughes.net