Best Food Writing 2010 (39 page)
Read Best Food Writing 2010 Online
Authors: Holly Hughes
Tags: #Literary Collections, #Food, #Food habits, #Cooking, #General, #Gastronomy, #Literary Criticism, #Dinners and dining, #Essays, #Cookery
ABOUT THE EDITOR
HOLLY HUGHES is a writer, the former executive editor of Fodor’s Travel Publications, and author of
Frommer’s 500 Places to Take the Kids Before They Grow Up, Frommer’s 500 Places to See Before They Disappear,
and
Frommer’s 500 Places for Food and Wine Lovers.
SUBMISSIONS FOR
BEST FOOD WRITING 2011
Submissions and nominations for
Best Food Writing 2011
should be forwarded no later than May 15, 2011, to Holly Hughes at
Best Food Writing 2011
, c/o Da Capo Press, 11 Cambridge Center, Cambridge, MA 02142, or emailed to [email protected]. We regret that, due to volume, we cannot acknowledge receipt of all submissions.
A bain, or bain-marie, being any vessel capable of both holding water and having another pan set on top of it or into it.
www.amazon.com/Moxie-Soda/dp/B0002BQLIM
(accessed 11 May 2008; not currently posted).
www.amazon.com/gp/cdp/member-reviews/ARN08JJ0DXOAK
(accessed 11 May 2008).
Ibid.
Paul Lukas, “Surviving By Fizzy Logic,”
New York Times
, 23 July 2003, at
www.nytimes.com/2003/07/23/dining/23SODA.html?pagewanted=all
(accessed 19 October 2009).
Scott Elledge,
E. B. White: A Biography
(New York: W.W. Norton and Co., 1986), viii.
Jenn Abelson, “Can A Bitter Taste Find Sweet Life Again?”
Boston Globe
,
http://www.boston.com/business/articles/2007/08/05/can_a_bitter_taste_find_sweet_life_again
(accessed 11 May 2008).
Personal e-mail correspondence with Justin Conroy, marketing analyst, Coca-Cola Bottling Company of Northern New England, Inc., 17 December 2007.
Abelson, “Can a Bitter Taste Find Sweet Life Again?”
www.word-detective.com/111097.html
(accessed 11 May 2008).
www.roadfood.com/Forums/tm.aspx?high=&m=10927&mpage=1#10943
(accessed 19 October 2009).
www.exoticsoda.com/moxie.html
(accessed 19 October 2009).
www.moxie.info/editoral.htm
(accessed 11 May 2008).
Beverage Digest
48:7 (8 March 2006), at
www.beverage-digest.com/pdf/top-10_2006.pdf
(accessed 11 May 2008).
Although the terms are synonymous, bakers tend to stay away from the term
sourdough
because of its connotation of San Francisco sourdough, which is a unique, rather sour variety of sourdough and is not representative of most starters.
This is quoted in
Pepys at Table
, a collection of his diary entries concerning food. The book’s editor, Christopher Driver—channeling our new pal, Miss Allen—opines that “few twentieth-century stomachs could handle so rich a dish,” to which one can only reply, “Speak for yourself.” As it turns out, a thick slice of really good whole-wheat bread soaked in warm cream is quite an epicurean delight.
It eventually occurred to me to go back and remind myself who Elspeth, provider of Molly Keane’s recipe, actually was. She turned out to be from Switzerland, which shifts the question of how milk toast appeared in an Irish cookbook to how a Swiss au pair happened to make it for the Keane children. Is it also a Swiss dish? I leave this mystery to be unraveled by more intrepid investigators than myself.
Okay, let’s be real. A single watery fingerprint would be fine. But I could tell which recipe she tested by looking at the side of the book. The page was so wavy, it looked like an EKG readout.—David
Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and Da Capo Press was aware of a trademark claim, the designations have been
Copyright © 2010 by Holly Hughes
Pages 348-352 constitute an extension of the copyright page.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.
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Cataloging-in-Publication data for this book is available from the Library of Congress.
First Da Capo Press edition 2010
eISBN : 978-0-738-21440-5
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