Best Food Writing 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).

 (4 customer reviews)

If you've not read a previous year's collection by Holly Hughes let me introduce you to this great series.

Each year Holly Hughes compiles the best writing about food for that year. This year her compilation began just as she was renovating her kitchen and so for four months while she read about incredible food and food experiences; she was ordering take-out pizza and living in a house with a non-functioning kitchen.

This edition features a new section: Guilty Pleasures. Things like Tater Tots, fast food, fried food; good stuff like that.

Who could have imagined a hundred years ago that food could be so political, so divisive? A Tale of Two Dairies tells of the sad plight of small dairies and their attempt to compete with the dairies that have thousands and thousands of cows.

I was thrilled to read an excerpt from Gabriell Hamilton's book; Blood,Bones and Butter. I loved the book, and this excerpt reminded me I want to reread it...Read more

I am interested in the art of descriptive food writing and this book is a great example of that, condensed into one volume.

This is the first issue in the "Best Food Writing of ..." that I have read. And what a delightful book. You can open it anywhere and enjoy the writing whether you are a foodie or not. The pieces are short and extremely varied which make it a good pick-up-nd-put-down book. From high French cuisine to road food, it's yummy. Don't read it if you are hungry and can't get to a kitchen or cafe. A good place to start is with the article "Saints, Cakes, and Redemption" on page 61.