An edition of Best food writing 2011
(2011)
Best food writing 2011
1st Da Capo Press ed.
by Holly Hughes
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Best food writing 2011
2011, Da Capo/Lifelong
in English
- 1st Da Capo Press ed.
073821518X 9780738215181
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Book Details
Table of Contents
Everything comes from the sea, from Departures -- by Colman Andrews
We shall not be moved, from High on the hog -- by Jessica B. Harris
From Kenya with love, from the Minneapolis Star-tribune -- by Rick Nelson
Peasants, from Tin house -- by Geoff Nicholson
I believe I can fry, from Texax monthly -- by Katy Vine
Fried-cheese epiphany at a street fair, from Salon.com -- by Francis Lam
Prep school, from The New York times magazine -- by Pete Wells
How to become an intuitive cook, from Food & wine -- by Daniel Duane
Purple reign, from Blood-and-thunder.com -- by Alan Brouilette
Saints, cakes, and redemption, from LeitesCulinaria.com -- by Allison Parker
Mock turtle soup, from Fannie's last supper -- by Christopher Kimball
Nathan Myhrvold's method makes science of cooking, from The San Francisco chronicle -- by Sophie Brickman
The case for handwriting, from Zesterdaily.com -- by Deborah Madison
The famous recipe, from Colorado review -- by Floyd Skloot
Broccolini: what's in a name?, from Gastronomica -- by Thomas Livingston
A Tomme at Twig Farm, from Immortal milk -- by Eric LeMay
Breadwinners, from Edible Manhattan -- by Indrani Sen
A fig by any other name, from Gastronomica -- by Gary Paul Nabhan
Going full boar in Hawaii, from Bon appétit -- by Hugh Garvey
Fruits of desire, from Saveur -- by Mike Madison
Shark's fin: understanding the political soup, from San Francisco weekly -- by Jonathan Kauffman
Life in a food desert, from The Kansas City star -- by Jill Wendholt Silva
A tale of two dairies, from Gastronomica -- by Barry Estabrook
The feed frenzy, from 7x7 magazine -- by Sara Deseran
A digerati's food diary, from Food & wine -- by Nick Fauchald
Everyone's a critic, from The Boston globe -- by Ike DeLorenzo
New Orleans family oyster company devises new business model to stay alive, from The Times-Picayune -- by Brett Anderson
Reflections on a tin of Vienna sausages, from www.good.is -- by John Thorne
800 words on tater tots (no, seriously), from The Chicago tribune -- by Kevin Pang
Area burger joints take the junk out of fast food, from Edible Boston -- by Steve Holt
Fry girl's year of eating dangerously, from Phoenix New Times -- by Laura Hahnefeld
Craving the food of depravity, from PoorMansFeast.com -- by Elissa Altman
In defence of shite food, from Fire & knives -- by Bryce Elder
The apostle of indulgence, from Playboy -- by Julian Sancton
Hooked on classics, from Saveur -- by Jay Rayner
Chinese takeout artist, from Chow.com -- by Lessley Anderson
The inadvertent education of a reluctant chef, from Blood, bones and butter -- by Gabrielle Hamilton
Expression, from The sorcerer's apprentices -- by Lisa Abend
Is the Willows Inn all that?, from The stranger -- by Bethany Jean Clement
Reconsider the oyster, from Fire & knives -- by Tim Hayward
Magical dinners, from The New Yorker -- by Chang-Rae Lee
The golden silver palate, from Alimentum -- by Ann Hood
When food doesn't heal, from LeitesCulinaria.com -- by David Leite
Befriending your palate, from Reading between the wines -- by Terry Theise
On toast, from FoodForTheThoughtless.com -- by Michael Procopio.
Edition Notes
"A Lifelong original"--P. [4].
Includes recipe index.
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| January 27, 2022 | Edited by ImportBot | import existing book |
| March 26, 2021 | Edited by MARC Bot | import existing book |
| July 17, 2019 | Created by MARC Bot | import new book |