Best Food Writing

Book Overview

Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year's books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just...

• Format: Paperback
• Language: English
• ISBN: 0738212512
• ISBN13: 9780738212517
• Release Date: October 2008
• Publisher: Da Capo Lifelong Books
• Length: 379 Pages
• Weight: 1.05 lbs.
• Dimensions: 1.1" x 5.5" x 8.1"

Customer Reviews

Best Food Writing 2008

A wonderful series that I look forward to every year. The articles, some good, some less so, make you hungry for something good to eat.

Stick-to-your-ribs Writing

The Best Food Writing series is wonderful not only for the great writing, but also as a snapshot of the food-writing zeitgeist, and this year's collection is no exception. Five stars may be a little generous -- this collection doesn't particularly stand out from the others -- but I read it end-to-end nonstop and then was sorry it was over, and that always counts for something. Best Food Writing 2008 also does a good job of balancing online writing with longer print-based pieces. The last section, "Personal Tastes," was my favorite, particularly "Roadtrip to Chinatown" by Eve M. Tai and Dorothy Allison's "Panacea."

A feast of culinary prose from the past year's books, newspapers, newsletters and web sites

The annual editions of BEST FOOD WRITING are real winners featuring a feast of culinary prose from the past year's books, newspapers, newsletters and web sites. Chapters range from The Restaurant biz to home Cooking and Dining Around, making for a powerful collection of essays and vignettes perfect for both culinary and literary libraries.