Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.
Publisher: Hachette Books
Number of pages: 320
Weight: 338 g
Dimensions: 207 x 138 x 23 mm
Praise for Best Food Writing 2015 San Francisco Book Review "[C]ontains everything a food (and perhaps a non-foodie) might want to read...A top-notch collection, Hughes brings together a wonderful mix that is sure to please the foodie in all of us." Atlanta Journal Constitution, 11/25/15 "Curating the best in culinary prose from the past year this collection, like the 15 editions that came before it, captures the wide-ranging culinary conversation." Tampa Bay Times, 12/7/15 "This is like a chocolate sampler every year, a potpourri of some of the smartest food writing from the gambit of publications. This year's is especially wonderful, with a number of essays that read like science fiction." Taste for Life, December 2015 "Best Food Writing 2015...contains some of this year's most intriguing pieces from the world of culinary prose. Holly Hughes, former executive editor of Fodor's travel publications, has curated a fantastic collection of essays covering everything from gourmet dining experiences to culinary traditions to the simple, handmade pleasures of home cooking. Readers will be drawn in...there's something for everyone in this year's edition."