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The ninth annual edition of this classic food writing anthology—an “excellent collection” that evokes “respect for and fascination with eating” (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.
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Oscar Drum
reviewed Best Food Writing 2008 on April 01, 2012
Best Food Writing 2008
Caution: Best Food Writing 2008 may whet your appetite! The essays range from the intense: descriptions of life in the kitchens of some of the finest and most influential restaurants in America, to the heartwarming: a tale of red beans and rice that make you homesick for New Orleans, whether or not you've ever been there. Some are educational, covering topics like cloned meat and how to make the perfect braise, while others take on the political: the ban on foie gras sale in Chicago, and still others are ethical: dealing with the consequences of vegetarianism or eating only food produced locally. There is an aspect of voyeurism: Jess Thomson eats at Alinea so you don't have to; and Scott Gold embraces the Ecuadorian delicacy of roasted guinea pig. [return][return]The authors of the essays, all professional food writers, whisk you away with considerable skill to their own corner of the gastronomic universe. Holly Hughes did an admirable job in collecting and arranging this multi-course feast - I feel compelled to seek out her previous collections BFW 2000-2007. [return][return]Altogether, this book offers a multitude of perspectives that will not only make you crave the scrumptious edibles described therein, but will make you think differently about the food we eat - and how it connects us all.
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Add Best Food Writing 2008, Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising sta, Best Food Writing 2008 to the inventory that you are selling on WonderClubX
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Add Best Food Writing 2008, Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising sta, Best Food Writing 2008 to your collection on WonderClub |