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).
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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
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.| Read Full Review of Best Food Writing 2011
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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