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.
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Editorial Reviews
Review
"Hughes serves up this year’s offering like a satisfying, well-rounded meal." -- Publishers Weekly
"The perfect gift for the literate food lover" -- Pittsburgh Post-Gazette
"This stellar selection of mostly American food writing has everything." -- Kirkus Reviews
"The perfect gift for the literate food lover" -- Pittsburgh Post-Gazette
"This stellar selection of mostly American food writing has everything." -- Kirkus Reviews
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Most Helpful Customer Reviews
6 of 9 people found the following review helpful:
5.0 out of 5 stars
Lover of Gourmet foods/ writing,
This review is from: Best Food Writing 2004 (Paperback)
Really liked this book- Perfect for those who just enjoy reading cookbooks for relaxation or the journalist- which my husband was for 20 years and thought the writing was excellent!
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Inside This Book
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First Sentence:
The most discussed food article of the year was this gutsy essay by Molly O'Neill (formerly of the New York Times, now at The New Yorker), an unflinching look at where culinary journalism has been and where it may be going. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food porn, liver loaf, food writing, cultivated oysters, oyster reefs, food writers Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Galveston Bay, San Francisco, Betty Crocker, General Mills, Los Angeles, Gulf Coast, United States, Chez Panisse, Pizzeria Bianco, Robert Blazer, New England, Ferry Plaza, Lake Champlain, North Carolina, Crazy for Casseroles, Mimi Sheraton, New Jersey, Ship Channel, Baton Rouge, Rest Food, Reti Canaj, Times Square, World War, Chesapeake Bay New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The most discussed food article of the year was this gutsy essay by Molly O'Neill (formerly of the New York Times, now at The New Yorker), an unflinching look at where culinary journalism has been and where it may be going. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food porn, liver loaf, food writing, cultivated oysters, oyster reefs, food writers Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Galveston Bay, San Francisco, Betty Crocker, General Mills, Los Angeles, Gulf Coast, United States, Chez Panisse, Pizzeria Bianco, Robert Blazer, New England, Ferry Plaza, Lake Champlain, North Carolina, Crazy for Casseroles, Mimi Sheraton, New Jersey, Ship Channel, Baton Rouge, Rest Food, Reti Canaj, Times Square, World War, Chesapeake Bay New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 35
books:
See all 35 books this book cites
- Simple Cooking by John Thorne on page 85, page 103, and Back Matter
- Bright Lights by Duchess Of York on page 189, page 190, and Back Matter
- A Meal Observed by Andrew Todhunter on page 166, and Back Matter
- How To Cook Everything: Simple Recipes for Great Food by Mark Bittman on page 84, and page 330
- What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke on page 178
See all 35 books this book cites
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