Best Food Writing 2011

by Holly Hughes (Editor)

Other authors: Lisa Abend (Contributor), Elissa Altman (Contributor), Brett Anderson (Contributor), Lessley Anderson (Contributor), Colman Andrews (Contributor) — 40 more, Sophie Brickman (Contributor), Alan Brouilette (Contributor), Bethany Jean Clement (Contributor), Ike DeLorenzo (Contributor), Sara Deseran (Contributor), Daniel Duane (Contributor), Bryce Elder (Contributor), Barry Estabrook (Contributor), Nick Fauchald (Contributor), Hugh Garvey (Contributor), Laura Hahnefeld (Contributor), Gabrielle Hamilton (Contributor), Jessica B. Harris (Contributor), Tim Hayward (Contributor), Steve Holt (Contributor), Ann Hood (Contributor), Holly Hughes (Introduction), Jonathan Kauffman (Contributor), Christopher Kimball (Contributor), Francis Lam (Contributor), Chang-Rae Lee (Contributor), David Leite (Contributor), Eric LeMay (Contributor), Thomas Livingston (Contributor), Deborah Madison (Contributor), Mike Madison (Contributor), Gary Paul Nabham (Contributor), Geoff Nicholson (Contributor), Kevin Pang (Contributor), Allison Parker (Contributor), Michael Procopio (Contributor), Jay Rayner (Contributor), Julian Sancton (Contributor), Indrani Sen (Contributor), Jill Wendholt Silva (Contributor), Floyd Skloot (Contributor), Terry Theise (Contributor), John Thorne (Contributor), Katy Vine (Contributor), Pete Wells (Contributor)

Series: Best Food Writing (2011)

Members	Reviews	Popularity	Average rating	Mentions
71	1	377,242	(3.33)	1
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 toBest Food Writing 2010).… (more)

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Lots of fun. Each story introduced me to a kind of food or cooking or an approach to cooking. More importantly, each story conveyed memory or culture or the context of the food to make my inner anthropologist happy. Some were foods I want to eat, and drooled over the pages. (Seafood in Venice, bread in family kitchens, pie, Chinese dumplings) Others, not so much (mock turtle soup, foie gras) (

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ewillse | Jan 18, 2016 |

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Author name	Role	Type of author	Work?	Status
Hughes, Holly	Editor	primary author	all editions	confirmed
Abend, Lisa	Contributor	secondary author	all editions	confirmed
Altman, Elissa	Contributor	secondary author	all editions	confirmed
Anderson, Brett	Contributor	secondary author	all editions	confirmed
Anderson, Lessley	Contributor	secondary author	all editions	confirmed
Andrews, Colman	Contributor	secondary author	all editions	confirmed
Brickman, Sophie	Contributor	secondary author	all editions	confirmed
Brouilette, Alan	Contributor	secondary author	all editions	confirmed
Clement, Bethany Jean	Contributor	secondary author	all editions	confirmed
DeLorenzo, Ike	Contributor	secondary author	all editions	confirmed
Deseran, Sara	Contributor	secondary author	all editions	confirmed
Duane, Daniel	Contributor	secondary author	all editions	confirmed
Elder, Bryce	Contributor	secondary author	all editions	confirmed
Estabrook, Barry	Contributor	secondary author	all editions	confirmed
Fauchald, Nick	Contributor	secondary author	all editions	confirmed
Garvey, Hugh	Contributor	secondary author	all editions	confirmed
Hahnefeld, Laura	Contributor	secondary author	all editions	confirmed
Hamilton, Gabrielle	Contributor	secondary author	all editions	confirmed
Harris, Jessica B.	Contributor	secondary author	all editions	confirmed
Hayward, Tim	Contributor	secondary author	all editions	confirmed
Holt, Steve	Contributor	secondary author	all editions	confirmed
Hood, Ann	Contributor	secondary author	all editions	confirmed
Hughes, Holly	Introduction	secondary author	all editions	confirmed
Kauffman, Jonathan	Contributor	secondary author	all editions	confirmed
Kimball, Christopher	Contributor	secondary author	all editions	confirmed
Lam, Francis	Contributor	secondary author	all editions	confirmed
Lee, Chang-Rae	Contributor	secondary author	all editions	confirmed
Leite, David	Contributor	secondary author	all editions	confirmed
LeMay, Eric	Contributor	secondary author	all editions	confirmed
Livingston, Thomas	Contributor	secondary author	all editions	confirmed
Madison, Deborah	Contributor	secondary author	all editions	confirmed
Madison, Mike	Contributor	secondary author	all editions	confirmed
Nabham, Gary Paul	Contributor	secondary author	all editions	confirmed
Nicholson, Geoff	Contributor	secondary author	all editions	confirmed
Pang, Kevin	Contributor	secondary author	all editions	confirmed
Parker, Allison	Contributor	secondary author	all editions	confirmed
Procopio, Michael	Contributor	secondary author	all editions	confirmed
Rayner, Jay	Contributor	secondary author	all editions	confirmed
Sancton, Julian	Contributor	secondary author	all editions	confirmed
Sen, Indrani	Contributor	secondary author	all editions	confirmed
Silva, Jill Wendholt	Contributor	secondary author	all editions	confirmed
Skloot, Floyd	Contributor	secondary author	all editions	confirmed
Theise, Terry	Contributor	secondary author	all editions	confirmed
Thorne, John	Contributor	secondary author	all editions	confirmed
Vine, Katy	Contributor	secondary author	all editions	confirmed
Wells, Pete	Contributor	secondary author	all editions	confirmed

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▾Book descriptions

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 toBest Food Writing 2010).

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