Best Food Writing 2012

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  • Format: Paperback
  • Copyright: 10/23/2012
  • Publisher: Perseus Books Group

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Our fascination with what we eat, its provenance, and its preparation just keeps growing--and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose--"stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent" ( Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series. Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.

Table of Contents

Introductionp. ix
Food Fights
On Killing, From HunterAnglerGardenerCook.comp. 2
The Gumbo Chronicles, From Outsidep. 7
Serving Up Sustainability, From Edible Bostonp. 22
Kids Battle the Lure of Junk Food, From Pacific Northwest Magazinep. 29
Pastoral Romance, From Lapham's Quarterlyp. 36
Farm to Table
Sweet Spot, From Alimentump. 48
Snowville Creamery Has a Modest Goal: Save the World, From Edible Columbusp. 56
Matters of Taste, From Tomatolandp. 62
Olives and Lives, From Extra Virginityp. 69
This Little Piggy Went to Market, From Memoir Journalp. 74
Home Cooking
How to Live Well, From An Everlasting Mealp. 82
Still Life with Mayonnaise, From At the Kitchen Tablep. 92
The Fried Chicken Evangelist, From Leite's Culinariap. 97
Lasagna Bolognese, From SmittenKitchen.comp. 103
The Forager at Rest, From Bon Appetitp. 111
Better Cooking Through Technology, From Technology Reviewp. 117
The Pastrami Dilemma, From Chow.comp. 128
Passover Goes Gourmet, From Sunsetp. 133
The 2011 Dyke March Wiener Taste Test, From The Strangerp. 136
The Missing Link, From The Times-Picayunep. 140
Foraging and Fishing Through the Big Bend, From Desert Terroirp. 149
Italian America, From Saveurp. 162
What Makes Sushi Great?, From GiltTaste.comp. 169
Food for Thought, From the New York Timesp. 173
Dude Food
Learning to Barbecue Helped Make Me a Man, From Food & Winep. 180
Memphis in May: Pork-a-Looza, From Garden & Gunp. 185
Truffle in Paradise, From Gastronomicap. 193
A Slice of Family History, From Food & Winep. 204
Barbecue Road Trip: The Smoke Road, From Garden & Gunp. 208
The Family Table
The Food-Critic Father, From The Washingtonianp. 214
The Legacy That Wasn't: Wonton Soup, From A Spoonful of Promisesp. 230
Curious Cookies, From Edible Vancouverp. 237
Chicken Brick, From Fire & Knivesp. 241
Angry Breakfast Eggs, From Poor Man's Feast.comp. 246
Sweet Southern Dream, From Saveurp. 250
Someone's in the Kitchen
The King of Pop-Up, From GQp. 258
Hot Plate, From Minnesota Monthlyp. 267
Austria's Culinary Ambassador, From Edible Manhattanp. 276
Remembering Savoy, From Edible Manhattanp. 289
Appetite for Perfection, From Los Angeles Magazinep. 298
Supper Clubs in Denver, From the Denver Postp. 313
Why Chefs Sell Out, From Chow.comp. 317
A Chef's Painful Road to Rehab, From the Chicago Tribunep. 320
Bitter Start to a Life of Sweets, From Sacramento Beep. 327
Personal Tastes
Kitchen Confessional: Burnin' Down Da House, From Leite's Culinariap. 336
Do I Dare to Eat a Peach?, From Texas Monthlyp. 342
A Proposal for Feeding the Fat and Anxious, From Gastronomicap. 354
The Bone Gatherer, From Saveurp. 359
They Don't Have Tacos in the Suck, From Houston Pressp. 364
I Won't Have the Stomach for This, From the New York Timesp. 374
Recipe Indexp. 379
Permissions Acknowledgmentsp. 380
About the Editorp. 385
Table of Contents provided by Ingram. All Rights Reserved.

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