Best Food Writing 2007
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Book Summary Information
Editor: Holly HughesEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-11-23
ISBN: 1600940390
Number of pages: 368
Publisher: Da Capo Press
Book Reviews of Best Food Writing 2007
Book Review: Loved it
Summary: 5 Stars
This book is a perfect lazy day read. I picked it up at random from my local library, and have been reading it slowly savoring each entry. The entries are shorter than short story, just a few pages each and well written. Having not read any other year in this series (yet!) I can't say if it is the best, but you will not be dissapointed here.
I am accidenly learing alot about food culture and history, just half through the book. Such as- julia Child ruining America for cassaroles! Please check this book out, as I'm sure anybody would love it.
Summary of Best Food Writing 2007
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.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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