Best Food Writing 2008 and over one million other books are available for Amazon Kindle. Learn more
Buy Used
$4.00
FREE Shipping on orders over $35.
Used: Acceptable | Details
Condition: Used: Acceptable
Comment: This book has already been well loved by someone else and that love shows. It MIGHT have highlighting, underlining, be missing a dust jacket, or SLIGHT water damage, but over-all itâ?TMs still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Best Food Writing 2008 Paperback – October 21, 2008


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$3.79 $0.01

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Series: Best Food Writing
  • Paperback: 400 pages
  • Publisher: Da Capo Lifelong Books; Revised edition (October 21, 2008)
  • Language: English
  • ISBN-10: 0738212512
  • ISBN-13: 978-0738212517
  • Product Dimensions: 8.1 x 5.5 x 1.1 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,195,064 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. A culinary cross-section of the latest news and trends in food, the latest collection from series editor Hughes covers all corners of the kitchen. Jason Sheehan masterfully recounts the painful trials and tribulations of molecular gastronomy; John Kessler's all-too-relatable essay on the moral dilemma of cheap grocery store tenderloin will have foodies nodding along; and rhapsodic accounts of the quest for the perfect fried clams, biscuit, and patty melt will get readers salivating. Not all is sweetbreads and light, as contributors pull back the curtain on cloned meat, detail a lauded salumeria's lengthy and expensive battles with the health department, and respectfully convey the kaleidoscope of emotions a restaurateur feels when closing a restaurant. The most important essay in the book, which deserves reading by any American who eats out, is "Guess Who's Making Your Dinner," from veteran food writer Robb Walsh (Legends of Texas Barbecue), an exploration of the Mexican-American contribution to dining in America. An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Tampa Tribune, 11/9/08
“If you’re looking to find new authors and voices about food, there’s an abundance to chew on here.”


Publishers Weekly, 11/24/08“An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.”
 


Los Angeles Times, 12/3/08
“Some of these stories can make you burn with a need to taste what they're writing about.”


PopMatters.com, 12/19/08
"Fascinating to read now, this book will also be interesting to pick up a year from now, or 10 ears from now."


More About the Author

Holly Hughes writes travel guides, young adult fiction, and rock music reviews, and is the founding editor of the annual Best Food Writing anthologies. Born and raised in Indianapolis, Indiana, she graduated from Mount Holyoke College and has a graduate degree from Oxford University. She currently lives in New York City.

Customer Reviews

3.8 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

6 of 7 people found the following review helpful By K. G. Schneider on February 14, 2009
Format: Paperback Verified Purchase
The Best Food Writing series is wonderful not only for the great writing, but also as a snapshot of the food-writing zeitgeist, and this year's collection is no exception. Five stars may be a little generous -- this collection doesn't particularly stand out from the others -- but I read it end-to-end nonstop and then was sorry it was over, and that always counts for something. Best Food Writing 2008 also does a good job of balancing online writing with longer print-based pieces. The last section, "Personal Tastes," was my favorite, particularly "Roadtrip to Chinatown" by Eve M. Tai and Dorothy Allison's "Panacea."
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Paperback
The annual editions of BEST FOOD WRITING are real winners featuring a feast of culinary prose from the past year's books, newspapers, newsletters and web sites. Chapters range from The Restaurant biz to home Cooking and Dining Around, making for a powerful collection of essays and vignettes perfect for both culinary and literary libraries.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Aor on September 12, 2010
Format: Paperback Verified Purchase
I bought the book for a class but never used it because I changed the class immediately. This was meant for those who were in nutrition class and taking english
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

What Other Items Do Customers Buy After Viewing This Item?