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Best Food Writing 2001
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Editorial Reviews
Amazon.com Review
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 --This text refers to the Paperback edition.
From Publishers Weekly
Reflecting on her selections for this amusing and informative anthology, the fourth she's edited, Hughes explains that she's attracted to good prose, to things that are humorous and to pieces that resonate: "Just as I want a meal that satisfies my hunger, I look for food writing that stays with me." In magazines, newspapers, books and websites, she found 50 such articles on topics from bacon and caviar to Cheez Whiz and Sloppy Joes. She also came across essays on take-out, butter and burgers by New Yorker and Vogue veterans Calvin Trillin and Jeffrey Steingarten and Saveur editor Colman Andrews. Witty and wistful, their pieces have become staples in these compilations over the years. Among the other standouts in this year's edition are New York Times reporter Joyce Chang's examination of the fondness, at once peculiar and practical, that chefs and chefs-to-be have for their knives-"the haves talk about what kind of knives they own," she writes, "the have-nots stand stupidly silent, making a mess of carrot bits at their stations"-and Los Angeles Magazine senior editor Dave Gardetta's meditation on the Awesome Blossom-"a giant onion sliced into neat tiny quadrants, battered, and then deep-fried." A signature dish at Chili's restaurant, the Awesome Blossom is used by Gardetta as a culinary metaphor in his trenchant analysis of the way corporate chains currently dominate the rural American restaurant scene. Wry, investigative pieces such as these give Hughes's collection depth, even as she satisfies readers' cravings for a well-wrought tale.
Copyright 2003 Reed Business Information, Inc.
See all Editorial Reviews
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 --This text refers to the Paperback edition.
From Publishers Weekly
Reflecting on her selections for this amusing and informative anthology, the fourth she's edited, Hughes explains that she's attracted to good prose, to things that are humorous and to pieces that resonate: "Just as I want a meal that satisfies my hunger, I look for food writing that stays with me." In magazines, newspapers, books and websites, she found 50 such articles on topics from bacon and caviar to Cheez Whiz and Sloppy Joes. She also came across essays on take-out, butter and burgers by New Yorker and Vogue veterans Calvin Trillin and Jeffrey Steingarten and Saveur editor Colman Andrews. Witty and wistful, their pieces have become staples in these compilations over the years. Among the other standouts in this year's edition are New York Times reporter Joyce Chang's examination of the fondness, at once peculiar and practical, that chefs and chefs-to-be have for their knives-"the haves talk about what kind of knives they own," she writes, "the have-nots stand stupidly silent, making a mess of carrot bits at their stations"-and Los Angeles Magazine senior editor Dave Gardetta's meditation on the Awesome Blossom-"a giant onion sliced into neat tiny quadrants, battered, and then deep-fried." A signature dish at Chili's restaurant, the Awesome Blossom is used by Gardetta as a culinary metaphor in his trenchant analysis of the way corporate chains currently dominate the rural American restaurant scene. Wry, investigative pieces such as these give Hughes's collection depth, even as she satisfies readers' cravings for a well-wrought tale.
Copyright 2003 Reed Business Information, Inc.
See all Editorial Reviews
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Inside This Book
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First Sentence:
There is a lot of precious twaddle talked about kit: the right pan for this, the correct knife for that. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, San Francisco, Brasserie Julien, Awesome Blossom, Cheez Whiz, Uncle Larry, Slow Food, Captain Bacon, Chef Duclos, United States, Dan Barber, New Jersey, Aunt Nancy, Burro Occelli, Clair de Lune, East End, Grateful Palate, James Gang, Upper East Side, Charlie Gatton, Food Network, Khyber Pass, Newhall Land, Sean Kelly, Slice of Life New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
There is a lot of precious twaddle talked about kit: the right pan for this, the correct knife for that. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, San Francisco, Brasserie Julien, Awesome Blossom, Cheez Whiz, Uncle Larry, Slow Food, Captain Bacon, Chef Duclos, United States, Dan Barber, New Jersey, Aunt Nancy, Burro Occelli, Clair de Lune, East End, Grateful Palate, James Gang, Upper East Side, Charlie Gatton, Food Network, Khyber Pass, Newhall Land, Sean Kelly, Slice of Life New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Citations (learn more)
This book cites 17
books:
See all 17 books this book cites
- Fried Chicken by Damon Lee Fowler on page 95, and page 96
- Simple Cooking by John Thorne on page 106, and Back Matter
- Fried Butter by Abe Opincar on page 299, and Back Matter
- Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain on page 13
- What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke in Back Matter
See all 17 books this book cites
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