Best Food Writing 2010

"USA"" Today", 11/4/10"With this typically delectable and eclectic collection of culinary prose, editor Holly Hughes proves her point made in the intro that the death of 68-year-old "Gourmet" magazine a year ago didn't lead to the demise of quality food journalism...There's a mess of vital, provocative, funny and tender stuff...in these pages."Technorati.com, 12/8/10""Best Food Writing" is a scrumptious read...a foodies' version of a classic collection of short stories...Readers will enjoy the variety of subjects--from 'Dining Around' to 'Home Cooking'--as well as the fine writing. Articles are interesting, engaging, and amusing; I'll bet you can't read just one." "Cleveland Plain Dealer", 12/12/10"There's something for every taste in this 11th annual volume of literary tapas.""Gluten Free Living, "Winter Issue"If following a gluten-free diet sometimes gets you down, here is a great book to pick up to revive your interest in living. Sure you will not be able to eat everything you read about, but you will feel better at the sheer artistry with the printed word that these writers bring. This book would be a great gift for anyone." "Publishers Weekly" (web exclusive)"Mourning the demise of "Gourmet "magazine, series editor Hughes asks 'is food writing a dying art?' Readers of this year's anthology will offer a resounding 'nowhere close.'...A sparkling collection." "San Francisco Book Review/Sacramento Book Review, "1/24/11"Every year since 2000, Holly Hughes has edited a savory spread of some of the nation's most delectable food journalism. Each edition has proven its weight in the writing world, as well as culinary culture. Food writing is establishing itself amongst the caliber of more serious, and fun, writing and with this collection of" Best Food Writing 2010" we can see why...Each contribution is an appetizing amuse-bouche; just enough to get your tastebuds talking. Bon Appetit!"

A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past years books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, theres no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuous, and just plain funny, its a tasty sampler platter to dip into time and again. Best Food Writing 2010 features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others.