Best Food Writing 2011 by Holly Hughes

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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).


About Holly Hughes

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Holly Hughes has edited the annual Best Food Writing series since its inception in 2000. The former executive editor of Fodor's Travel Publications, she is also author of Frommer's 500 Places for Food and Wine Lovers and Frommer's 500 Places to Take the Kids Before They Grow Up. She lives with her family in New York City.
Published October 4, 2011 by Da Capo Lifelong Books. 320 pages
Genres: Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for Best Food Writing 2011

Kirkus Reviews

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Three stories delve into the use of digital media by foodies: Nick Fauchald describes his online food diary (zero followers three weeks into his Twitter feed), Sara Deseran laments the burgeoning social-media use by foodies in San Francisco and Ike DeLorenzo describes the good and bad about onlin...

Sep 18 2011 | Read Full Review of Best Food Writing 2011

Publishers Weekly

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Hughes's compilations of culinary essays and observations have always served as an erudite wrap-up for the year's trends, and the 2011 collection lives up to this precedent.

Oct 24 2011 | Read Full Review of Best Food Writing 2011

Spirituality & Practice

Still in the kitchen or dining room we are thinking about food and good health, diets and exercise, hunger and eating disorders, the growth of vegetarianism and the slow food movement, the continuing appeal of fast food, and the increasing scares over tainted foods.

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Bay Area Bites

As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids.

Oct 24 2011 | Read Full Review of Best Food Writing 2011

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