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Best Food Writing 2013 Paperback – October 29, 2013
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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.”
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 year’s 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 year’s 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.”
Norfolk Virginian-Pilot, 7/9/14
Imagine a smorgasbord set up along the shoreline, a feast so vast and varied that it disappears into the horizon. This annual anthology of the best American food writing is that exactly, and perhaps the perfect beach book for the food-focused set. Grab an icy cold something from the cooler, recline the sand chair back a notch, and settle in for the literary equivalent of grazing No matter which of the 49 entries you choose, it’s guaranteed to be delicious.”
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Top Customer Reviews
The Chapter titled A Critical Palate has a funny, nostalgic piece from Dave Barry on Ring Dings and the (almost) demise of Hostess. It also contains a nuanced, albeit negative review of a New York City Chophouse and a downright pan of a review in The St. Louis-Dispatch, that is funny but sad.
Unfortunately these terrific pieces come after an irritating group of articles in the chapter The Way We Eat Now. For the most part these writers are out of touch with the way Americans eat. They know an awful lot about the food scene, and do a lot of generalizing. In Tyranny, Whats For Dinner, the author describes a handful of ridiculously expensive ($400 a customer!) restaurants that serve tastings. Now I don't plan to patronize one of these places. Not only are they expensive, the number of courses is ridiculous (50)--but the author's rant, implying that they are a trend likely to spoil my own restaurant experience seem a bit weird.Read more ›
The book contains articles by well-known food writers. Authors include Michael Pollen, Corby Kummer (senior editor at The Atlantic for three decades), Matt Goulding, Dara Moskowitz Grumdahl and Jonathan Gold, the first ever food writer to win a Pulitizer Prize. Some of the articles are written by chefs, some by food critics, and many by those who write about food for their living.
The articles range both in subject and voice. There are articles that cover food fads and fashions such as slow eating, the local resourcing trend, the tyranny of chefs who have gone from those providing a service to those who give diners what they want to cook rather than what the diner wants to eat, and the emergence of food trucks. There are humorous articles about cooking ribs and fighting squirrels. There are emotional pieces that describe the role that food has in discovering love, parental connections, the connection between food and gratitude and food and memories. There are profiles of chefs and descriptions of dinners with more than twenty courses. There is complicated food, simple food, expensive food and comfort food.
The reader will enjoy learning about the subject. Each article is a gem in its own genre.Read more ›
Best of Writing series is a wonderful example of great persuasive prose and thought organization.
This is especially entertaining for a cook and a huge Foodie like me. It's great fun!
Most Recent Customer Reviews
I have read a lot of these in blogs that I follow....however, there are many that I had not read before. it's a pleasure to have them all together in one place to enjoy.... Read morePublished on May 18, 2014 by Tracey MacRae
This is one of my fav "Best ____ of 20__" type books. Lots of new great writers (to me!) to check out and lots of interesting topics are covered!! It's great.Published on May 8, 2014 by C. Meinerding
I am an avid reader of the series, and this one truly shines! Truly can't wait for the next one!Published on March 8, 2014 by Kindle Customer
I get it. Farm to table is big. But it seemed this topic was so dominant that there nothing left over to talk about I.e. cooking, restaurants, recipes etcPublished on March 5, 2014 by william
The articles Are short enough to read at one sitting, they're informative and entertaining, there's variety, and I can skip what is not of interest.Published on February 23, 2014 by Nan Brouilette