Like your favorite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without; special occasions and every day) to highlighting those chefs whose magic is best spun in their own kitchens, these essays once again skillfully, deliciously evoke what's on our minds-and our plates. Pull up a chair. Contributors include: Betsy Andrews Jessica Battilana John Birdsall Matt Buchanan Jennifer Cockrall-King Tove Danovich Laura Donohue Daniel Duane Victoria Pesce Elliott Edward Frame Phyllis Grant Andrew Sean Greer Kathy Gunst L. Kasimu Harris Steve Hoffman Dianne Jacob Rowan Jacobsen Pableaux Johnson Howie Kahn Mikki Kendall Brian Kevin Kat Kinsman Todd Kliman Julia Kramer Corby Kummer Francis Lam Rachel Levin Brett Martin Tim Neville Chris Newens James Nolan Keith Pandolfi Carol Penn-Romine Michael Procopio Kathleen Purvis Alice Randall Besha Rodell Helen Rosner Michael Ruhlman Oliver Sacks Andrea Strong Jason Tesauro Toni Tipton-Martin Wells Tower Luke Tsai Max Ufberg Debbie Weingarten Pete Wells
Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.
"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley News From small-town bakeries to big city restaurants, Best Food Writing offers a bounty of everything in one place. For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.
Why do I travel? Why does anyone of us travel? Bill Bryson poses these questions in his introduction to The Best American Travel Writing 2016, and though he admits, “I wasn’t at all sure I knew the answer,” they are questions worthy of examination. While the various contributors to this collection all travel for different reasons, one thing is for certain—they come back with stories. Whether traversing the Arctic by dogsled, attending a surreal film festival in North Korea, or strolling the streets of a fast-changing Havana, their insights into the world and the human condition are illuminating and enthralling, providing an answer: This is why I like to travel. The Best American Travel Writing 2016 includes Michael Chabon, Alice Gregory, Paul Theroux, Dave Eggers, Helen Macdonald, Sara Corbett, Stephanie Pearson,Thomas Chatterton Williams, Pico Iyer, and others BILL BRYSON, guest editor, is the best-selling author of A Walk in the Woods; A Short History of Nearly Everything; One Summer: America, 1927; The Road to Little Dribbling; and numerous other books. JASON WILSON, series editor, is the author of Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits; Spaghetti on the Wall; and the forthcoming Why Wine Matters. He has written for the Washington Post Magazine, The New Yorker, the New York Times, and many other publications, and has won awards for Best Food Column from the Association of Food Journalists four times.
A gorgeous, raw, and riveting memoir-in-pieces about food, family, and opportunities both taken and missed Phyllis Grant’s Everything Is Under Control is a memoir about appetite—as it comes, goes, and refocuses its object of desire. With sparse, affecting prose, and an unsparing eye toward her, and her environment's, darkest corners, Grant's story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Juilliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with her future husband and leaving the city after 9/11 for California where her children are born. All the while, a sense of longing roils in each stage as she moves through the headspace of a young woman longing to be sustained by a city, to a mother now sustaining a family herself. Written with the raw transparency of a diarist, Everything Is Under Control is an unputdownable series of vignettes followed by tried-and-true recipes from Grant's table--a heartrending yet unsentimental portrait of the highs and lows of young adulthood, motherhood, and a life in the kitchen.
**FREE SAMPLER** 'This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.' Nigella Lawson No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour. Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.
Food Book of the Year at the 2019 André Simon Food and Drink Book Awards The Sunday Times Food Book of the Year 'A masterpiece' - Bee Wilson, The Sunday Times As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018' 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year' 'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times 'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail 'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas' '...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift' When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.
'Cookery Book of The Year' Guild of Food Writers Awards Shortlisted for the André Simon Awards Nominated for The Bookseller Cookery Book Award, Sponsored by Foyles What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
Chef Bear wants to make a meal for all his forest friends. He wants to please as many of his friends as possible. He asks for their suggestions. He uses picture graphs to organize the information. What kind of meal does he make?
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016