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Best food writing 2011

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Average Rating
Philadelphia : Da Capo/Lifelong, c2011.
Physical Desc:
xii, 305 pages ; 21 cm.
808.80355 B561 2011
808.80355 B561 2011
Valley Hi-North Laguna
808.80355 B561 2011
Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends, big stories, and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivore’s dilemma, from meat-free to wheat-free to everything goes, there’s something for every foodie in this acclaimed series.

Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and websites, featuring both established food writers (such as Anthony Bourdain and Ruth Reichl), rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter), and some literary surprises (Jonathan Safran Foer, who contributed to Best Food Writing 2010).

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Call Number
808.80355 B561 2011
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808.80355 B561 2011
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Valley Hi-North Laguna
808.80355 B561 2011
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Call Number
Woodland Public Library
641 Bes 2011
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9780738215181 (pbk.), 073821518X (pbk.)


General Note
"A Lifelong original"--P. [4].
General Note
Includes recipe index.
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APA Citation (style guide)

Hughes, H. (2011). Best food writing 2011. Philadelphia: Da Capo/Lifelong.

Chicago / Turabian - Author Date Citation (style guide)

Hughes, Holly. 2011. Best Food Writing 2011. Philadelphia: Da Capo/Lifelong.

Chicago / Turabian - Humanities Citation (style guide)

Hughes, Holly, Best Food Writing 2011. Philadelphia: Da Capo/Lifelong, 2011.

MLA Citation (style guide)

Hughes, Holly. Best Food Writing 2011. Philadelphia: Da Capo/Lifelong, 2011. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Last Sierra Extract TimeJul 29, 2020 01:35:10 PM
Last File Modification TimeSep 01, 2020 10:35:39 PM
Last Grouped Work Modification TimeJan 26, 2021 02:27:14 AM

MARC Record

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5050 |a Everything comes from the sea, from Departures / by Colman Andrews -- We shall not be moved, from High on the hog / by Jessica B. Harris -- From Kenya with love, from the Minneapolis Star-tribune / by Rick Nelson -- Peasants, from Tin house / by Geoff Nicholson -- I believe I can fry, from Texax monthly / by Katy Vine -- Fried-cheese epiphany at a street fair, from / by Francis Lam -- Prep school, from The New York times magazine / by Pete Wells -- How to become an intuitive cook, from Food & wine / by Daniel Duane -- Purple reign, from / by Alan Brouilette -- Saints, cakes, and redemption, from / by Allison Parker -- Mock turtle soup, from Fannie's last supper / by Christopher Kimball -- Nathan Myhrvold's method makes science of cooking, from The San Francisco chronicle / by Sophie Brickman -- The case for handwriting, from / by Deborah Madison -- The famous recipe, from Colorado review / by Floyd Skloot -- Broccolini: what's in a name?, from Gastronomica / by Thomas Livingston -- A Tomme at Twig Farm, from Immortal milk / by Eric LeMay -- Breadwinners, from Edible Manhattan / by Indrani Sen -- A fig by any other name, from Gastronomica / by Gary Paul Nabhan -- Going full boar in Hawaii, from Bon appétit / by Hugh Garvey -- Fruits of desire, from Saveur / by Mike Madison -- Shark's fin: understanding the political soup, from San Francisco weekly / by Jonathan Kauffman -- Life in a food desert, from The Kansas City star / by Jill Wendholt Silva -- A tale of two dairies, from Gastronomica / by Barry Estabrook -- The feed frenzy, from 7x7 magazine / by Sara Deseran -- A digerati's food diary, from Food & wine / by Nick Fauchald -- Everyone's a critic, from The Boston globe / by Ike DeLorenzo -- New Orleans family oyster company devises new business model to stay alive, from The Times-Picayune / by Brett Anderson -- Reflections on a tin of Vienna sausages, from / by John Thorne -- 800 words on tater tots (no, seriously), from The Chicago tribune / by Kevin Pang -- Area burger joints take the junk out of fast food, from Edible Boston / by Steve Holt -- Fry girl's year of eating dangerously, from Phoenix new times / by Laura Hahnefeld -- Craving the food of depravity, from / by Elissa Altman -- In defence of shite food, from Fire & knives / by Bryce Elder -- The apostle of indulgence, from Playboy / by Julian Sancton -- Hooked on classics, from Saveur / by Jay Rayner -- Chinese takeout artist, from / by Lessley Anderson -- The inadvertent education of a reluctant chef, from Blood, bones and butter / by Gabrielle Hamilton -- Expression, from The sorcerer's apprentices / by Lisa Abend -- Is the Willows Inn all that?, from The stranger / by Bethany Jean Clement -- Reconsider the oyster, from Fire & knives / by Tim Hayward -- Magical dinners, from The New Yorker / by Chang-Rae Lee -- The golden silver palate, from Alimentum / by Ann Hood -- When food doesn't heal, from / by David Leite -- Befriending your palate, from Reading between the wines / by Terry Theise -- On toast, from / by Michael Procopio.
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650 0|a Dinners and dining|v Literary collections.
650 0|a Food habits|v Literary collections.
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