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Best food writing 2012
(Book)

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Contributors:
Published:
Philadelphia, PA : Da Capo/Lifelong, 2012.
Physical Desc:
xii, 384 pages ; 21 cm
Status:
Rancho Cordova
808.80355 B561 2012
Description

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 2012 captures 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.

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Rancho Cordova
808.80355 B561 2012
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Format:
Book
Edition:
1st Da Capo Press edition 2012
Language:
English
ISBN:
0738216038, 9780738216034

Notes

General Note
Includes recipe index.
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Citations
APA Citation (style guide)

Hughes, H. (2012). Best food writing 2012. 1st Da Capo Press edition 2012 Philadelphia, PA: Da Capo/Lifelong.

Chicago / Turabian - Author Date Citation (style guide)

Hughes, Holly. 2012. Best Food Writing 2012. Philadelphia, PA: Da Capo/Lifelong.

Chicago / Turabian - Humanities Citation (style guide)

Hughes, Holly, Best Food Writing 2012. Philadelphia, PA: Da Capo/Lifelong, 2012.

MLA Citation (style guide)

Hughes, Holly. Best Food Writing 2012. 1st Da Capo Press edition 2012 Philadelphia, PA: Da Capo/Lifelong, 2012. 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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Grouped Work ID:
cb9295cf-a988-b713-be85-fe04f7dee010
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Record Information

Last Sierra Extract TimeDec 19, 2020 05:00:50 AM
Last File Modification TimeDec 19, 2020 05:14:02 AM
Last Grouped Work Modification TimeJan 22, 2021 02:27:14 AM

MARC Record

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650 0|a Gastronomy|v Literary collections.
650 0|a Dinners and dining|v Literary collections.
650 0|a Food habits|v Literary collections.
650 0|a Food|v Literary collections.
250 |a 1st Da Capo Press edition 2012
020 |a 0738216038
020 |a 9780738216034
50500|t On killing /|r Hank Shaw --|t The gumbo chronicles /|r Rowan Jacobsen --|t Serving up sustainability /|r Erin Byers Murray --|t Kids battle the lure of junk food /|r Maureen O'Hagan --|t Pastorial romance /|r Brent Cunningham --|t Sweet spot /|r Paul Graham --|t Snowville Creamery has a modest goal : save the world /|r Eric LeMay --|t Matters of taste /|r Barry Estabrook --|t Olives and lives /|r Tom Mueller --|t This little piggy went to market /|r Laura R. Zandstra --|t How to live well /|r Tamar Adler --|t Still life with mayonnaise /|r Greg Atkinson --|t The fried chicken evangelist /|r Lorraine Eaton --|t Lasagna bolognese /|r Deb Perelman --|t The forager at rest /|r Christine Muhlke --|t Better cooking through technology /|r Corby Kummer --|t The pastrami dilemma /|r John Birdsall --|t Passover goes gourmet /|r Rachel Levin --|t The 2011 Dyke March Wiener Taste Test /|r Bethany Jean Clement --|t The missing link /|r Brett Anderson --|t Foraging and fishing through the Big Bend /|r Gary Paul Nabhan --|t Italian America /|r John Mariani --|t What makes sushi great? /|r Francis Lam --|t Food for thought /|r Jeff Gordinier --|t Learning to barbecue helped make me a man /|r Joel Stein --|t Memphis in May : Pork-a-Looza /|r Wright Thompson --|t Truffle in paradise /|r John Gutekanst --|t A slice of family history /|r Daniel Duane --|t Barbecue road trip : the smoke road /|r John T. Edge --|t The food-critic father /|r Todd Kliman --|t The legacy that wasn't : wonton soup /|r T. Susan Chang --|t Curious cookies /|r Eagranie Yuh --|t Chicken brick /|r Henrietta Clancy --|t Angry breakfast eggs /|r Elissa Altman --|t Sweet southern dream /|r Ben Mims --|t The king of pop-up /|r Brett Martin --|t Hot plate /|r Rachel Hutton --|t Austria's culinary ambassador /|r St. John Frizell --|t Remembering Savoy /|r Rachel Wharton --|t Appetite for perfection /|r Ed Leibowitz --|t Supper clubs in Denver /|r John Broening --|t Why chefs sell out /|r Richie Nakano --|t A chef's painful road to rehab /|r Kevin Pang --|t Bitter start to a life of sweets /|r Chris Macias --|t Kitchen confessional : burnin' down da house /|r David Leite --|t Do I dare to eat a peach? /|r John Spong --|t A proposal for feeding the fat and anxious /|r Josh Ozersky --|t The bone gatherer /|r Mei Chin --|t They don't have tacos in the suck /|r Katharine Shilcutt --|t I won't have the stomach for this /|r Anna Stoessinger.
500 |a Includes recipe index.
260 |a Philadelphia, PA :|b Da Capo/Lifelong,|c 2012.
300 |a xii, 384 p. ;|c 21 cm
24500|a Best food writing 2012 /|c edited by Holly Hughes.
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