Best Food Writing 2015
Read Best Food Writing 2015 Online
Authors: Holly Hughes
PRAISE FOR THE
Best Food Writing
SERIES
“What is so great about this annual series is that editor Holly Hughes curates articles that likely never crossed your desk, even if you're an avid reader of food content. Nearly every piece selected is worth your time.” âThe Huffington Post
“There's a mess of vital, provocative, funny, and tender stuff . . . in these pages.” â
USA Today
“Some of these stories can make you burn with a need to taste what they're writing about.” â
Los Angeles Times
“The essays are thought-provoking and moving. . . . This is an absolutely terrific and engaging book. . . . There is enough variety, like a box of chocolates, that one can poke around the book looking for the one with caramel and find it.” â
New York Journal of Books
“Stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent.” â
Entertainment Weekly
“This book is a menu of delicious food, colorful characters, and tales of strange and wonderful food adventures that make for memorable meals and stories.” â
Booklist
“This collection has something for connoisseurs, short story fans, and anyone hungry for a good read.” â
Library Journal
“Browse, read a bit, browse some more, and then head for the kitchen.” â
Hudson Valley News
“The finest in culinary prose is offered in this new anthology . . . these pages delight and inform readers with entertaining and provocative essays. . . . This book ultimately opens readers' eyes to honest, real food and the personal stories of the people behind it.” â
Taste for Life
“Longtime editor Hughes once again compiles a tasty collection of culinary essays for those who love to eat, cook, and read about food. . . . A literary trek across the culinary landscape pairing bountiful delights with plenty of substantive tidbits.” â
Kirkus Reviews
“A top-notch collection, Hughes brings together a wonderful mix that is sure to please the foodie in all of us.” â
San Francisco Book Review
“An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.” â
Publishers Weekly
, starred review
“If you're looking to find new authors and voices about food, there's an abundance to chew on here.” â
Tampa Tribune
“Fascinating to read now, this book will also be interesting to pick up a year from now, or ten years from now.” â
Popmatters.com
“This is a book worth devouring.” â
Sacramento Bee
“The cream of the crop of food writing compilations.” â
Milwaukee Journal Sentinel
“The book captures the gastronomic zeitgeist in a broad range of essays.” â
San Jose Mercury News
“There are a few recipes among the stories, but mostly it's just delicious tales about eating out, cooking at home, and even the politics surrounding the food on our plates.” â
Spokesman-Review
“The next best thing to eating there is.” â
New York Metro
“Spans the globe and palate.” â
Houston Chronicle
“The perfect gift for the literate food lover.” â
Pittsburgh Post-Gazette
A
LSO EDITED BY
H
OLLY
H
UGHES
Best Food Writing 2014
Best Food Writing 2013
Best Food Writing 2012
Best Food Writing 2011
Best Food Writing 2010
Best Food Writing 2009
Best Food Writing 2008
Best Food Writing 2007
Best Food Writing 2006
Best Food Writing 2005
Best Food Writing 2004
Best Food Writing 2003
Best Food Writing 2002
Best Food Writing 2001
Best Food Writing 2000
A
LSO BY
H
OLLY
H
UGHES
Frommer's 500 Places for Food and Wine Lovers
Frommer's 500 Places to See Before They Disappear
Frommer's 500 Places to Take the Kids Before They Grow Up
Copyright © 2015 by Holly Hughes
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. Printed in the United States of America. For information, address Da Capo Press, 44 Farnsworth Street, 3rd Floor, Boston, MA 02210.
Design by Jeff Williams
Set in 11 point Arno Pro by the Perseus Books Group
Cataloging-in-Publication data for this book is available from the Library of Congress.
First Da Capo Press edition 2015
ISBN: 978-0-7382-1865-6 (e-book)
Published by Da Capo Press
A Member of the Perseus Books Group
Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810-4145, ext. 5000, or e-mail
[email protected]
.
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Contents
Growing a $30 Million Egg,
from
Food & Wine
OMFG! It's the PSL!
from
Seattle Met
Maverick Wine Guru Tim Hanni Rethinks the Pour,
from the
Sacramento Bee
Kids These Days,
from
San Francisco Magazine
How to Get People to Cook More? Get Eaters to Complain Less.
from the
Washington Post
Cooking's Not for Everyone,
from
Edible San Francisco
Coding and Decoding Dinner,
from
The Oxford American
Waste Not, Want Not (and Pass the Fish Skin),
from the
New York Times
No Chef in America Cooks Dinner Quite Like Philip Foss,
from Eater
The Meat Prophet of Peru,
from Roads & Kingdoms
In Search of the Perfect Taco,
from the
New York Times T Magazine
     Â
Shepherd's Tacos (Tacos al Pastor)
Table Lessons,
from
Edible New Orleans
Kitchen Diplomacy,
from
Garden & Gun
The Truth About Cast Iron Pans,
from Serious Eats
Roasting a Chicken, One Sense at a Time,
from
Finesse
The Secret Ingredient in the Perfect Burger Is . . .
from
Food & Wine
     Â
Ode to the Kronnerburger
Ragù Finto,
from
Twelve Recipes
     Â
Ragu Finto
Serial Killer,
from KimFoster.com
It's Not About the Bread,
from
Edible Baja Arizona
The Lunch Counter,
from
Garden & Gun
     Â
Nashville Hot Chicken
Oyster Heaven,
from the
Seattle Times
The Story of Chicken,
from
The Cook's Cook
     Â
Thai Grilled Chicken
     Â
Chicken in Pandanus
     Â
Fried Chicken and Andouille Gumbo
In Search of Ragu,
from Roads & Kingdoms
     Â
Ragù alla Bolognese
The Imperfect Family Kitchen,
from ParentsNeedToEatToo.com
Friday Night Meatballs,
from Serious Eats
     Â
Super Simple Friday Night Meatballs
A Mother's Cookbook Shares More Than Recipes,
from the
New York Times
Of Links and Legacy,
from the
Minneapolis Star-Tribune
     Â
Pakistani Slow-Cooked Lamb Stew
(Dumbay ki Nihari)
I'm Just Trying to Keep Everyone Alive,
from Food52.com
     Â
Brown Butter Apple Tart
Leaning in Toward the Last Supper,
from
Lucky Peach
Infrequent Potatoes,
from
Poor Man's Feast
Finding Home at Taco Bell,
from Eater
The One Ingredient That Has Sustained Me During Bouts of Leukemia,
from the
Washington Post
Yeast Are Never Depressed,
from Leite's Culinaria