Best food writing 2011
(Book)
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).
Notes
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.
Record Information
Last Sierra Extract Time | Apr 12, 2024 11:15:07 PM |
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Last File Modification Time | Apr 12, 2024 11:15:23 PM |
Last Grouped Work Modification Time | Apr 19, 2024 02:10:42 AM |
MARC Record
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001 | ocn701015351 | ||
003 | OCoLC | ||
005 | 20111031165418.0 | ||
008 | 110205s2011 pau 001 0 eng d | ||
020 | |a 9780738215181 (pbk.) | ||
020 | |a 073821518X (pbk.) | ||
040 | |a BTCTA|b eng|c BTCTA|d YDXCP|d DPL|d ORX | ||
082 | 0 | 4 | |a 641.3|2 23 |
099 | |a 808.80355 B561 2011 | ||
245 | 0 | 0 | |a Best food writing 2011 /|c edited by Holly Hughes. |
260 | |a Philadelphia :|b Da Capo/Lifelong,|c c2011. | ||
300 | |a xii, 305 p. ;|c 21 cm. | ||
500 | |a "A Lifelong original"--P. [4]. | ||
500 | |a Includes recipe index. | ||
505 | 0 | |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 Salon.com / 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 Blood-and-thunder.com / by Alan Brouilette -- Saints, cakes, and redemption, from LeitesCulinaria.com / 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 Zesterdaily.com / 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 www.good.is / 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 PoorMansFeast.com / 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 Chow.com / 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 LeitesCulinaria.com / by David Leite -- Befriending your palate, from Reading between the wines / by Terry Theise -- On toast, from FoodForTheThoughtless.com / by Michael Procopio. | |
650 | 0 | |a Food|v Literary collections. | |
650 | 0 | |a Cooking|v Literary collections. | |
650 | 0 | |a Gastronomy|v Literary collections. | |
650 | 0 | |a Dinners and dining|v Literary collections. | |
650 | 0 | |a Food habits|v Literary collections. | |
700 | 1 | |a Hughes, Holly. | |
907 | |a .b20801336 | ||
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948 | |a WDP Featured List 12/11 | ||
970 | |a 808.80355 B561 | ||
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