Best Food Writing 2000

Book Overview

A major new annual publication is born. It's a Zagat world, where everyone who isn't trying their hand as a food critic is at least talking about food writing: William Grimes' reviews and R.W. Apple's special reports in the New York Times, Jeffrey Steingarten's monthly Vogue missives, Jim Harrison in Esquire, and Ruth Reichl's revitalized Gourmet. Now is the perfect time to bring together essays, reviews, articles, and other miscellaneous pieces from...

• Format: Paperback
• Language: English
• ISBN: 1569246165
• ISBN13: 9781569246160
• Release Date: October 2000
• Publisher: Da Capo Lifelong Books
• Length: 304 Pages
• Weight: 1.20 lbs.
• Dimensions: 1.0" x 5.5" x 8.3"

Customer Reviews

The Best of the Best of Food Writing Series (So Far)

This is my favorite volume of the Best of Food Writing series so far (late 2003). It introduced me to Ruth Reichl and Anthony Bourdain, whose books I might not have discovered if I had not read their excerpts here first.By collecting material from a variety of sources (books, magazines, webzines, newspapers), Hughes has given us access to more, and better, food writing than we would have hunted down ourselves. The result is fabulous.I was so impressed with Laura Fraser's piece on why she stopped being a vegetarian, reprinted from Salon.com. The topic is unexpected, the writing seems effortless, and she really made me think about the subject in a different way. Then I had to find what else she had written and was captivated by An Italian Affair. I also started reading Salon.com.Read all the Best of Food Writing series, but be sure to read this one first!

A "Best" Title Well Deserved

From straight forward food writing, to stories that food plays a award winning supporting role; this is a delightful collection of stories that will keep you engrossed from begininning to end. Some surprising, some informative, a few heartfelt, and some down right funny!