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Product Description
Best Food Writing 2001 brings together, for the second year, the most exceptional writing culled from the past year’s books, magazines, newspapers, newsletters, and web sites. Within its five sections—Stocking the Larder, Home Cooking, Someone’s in the Kitchen, Dining Around and Personal Tastes—read our best writers on everything from the year’s most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection. Included are contributions by R.W. Apple, Jr., Amanda Hesser, Ruth Reichl, Jeffrey Steingarten, Jane and Michael Stern, Calvin Trillin, Gael Greene, Mimi Sheraton, Jonathon Reynolds, Eric Schlosser, and many others.
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
Product Description
Best Food Writing 2001 brings together, for the second year, the most exceptional writing culled from the past year’s books, magazines, newspapers, newsletters, and web sites. Within its five sections—Stocking the Larder, Home Cooking, Someone’s in the Kitchen, Dining Around and Personal Tastes—read our best writers on everything from the year’s most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection. Included are contributions by R.W. Apple, Jr., Amanda Hesser, Ruth Reichl, Jeffrey Steingarten, Jane and Michael Stern, Calvin Trillin, Gael Greene, Mimi Sheraton, Jonathon Reynolds, Eric Schlosser, and many others.
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