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Best food writing 2008

Autore: Holly Hughes
Editore: Cambridge, MA : Da Capo Lifelong, ©2008.
Edizione/Formato:   Libro : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
A collection of essays about food, culled from magazines, newspapers, newsletters, and Web sites published in 2008, featuring the work of Dorothy Allison, Scott Gold, Jason Sheehan, and others.
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Genere/forma: Literary collections
Tipo documento: Book
Tutti gli autori / Collaboratori: Holly Hughes
ISBN: 9780738212517 0738212512
Numero OCLC: 212859412
Descrizione: xii, 379 pages ; 21 cm
Contenuti: Food fights. In defense of food / by Michael Pollan --
Let them eat Pâté: notes from the Foie Gras underground / by Peter Sagal --
The Salami maker who fought the law / by Sarah DiGregorio --
The other other white meat / by Ben Paynter --
Miles to go before I eat / by Mark C. Anderson --
Why Vegetarians are eating meat / by Christine Lennon --
Dining around. The surprise slice of my cook's tour / by Jane Black --
Three chopsticks / by Calvin Trillin --
New day, New Devon / by Raphael Kadushin --
In a '64 T-Bird, chasing a date with a clam / by David Leite --
Cajun country by car / by Thomas O. Ryder --
Pie time / by Bethany Jean Clement --
The Restaurant Biz. Waiterly Conduct / by Jess Thomson --
The Mouth that matters / by Dan Barber --
Shakin' the bacon tree / by Elaine T. Cicora --
The Check republic / by Jessica Battliana --
Guess who's making your dinner? / by Robb Walsh --
Rebuilding Mandina's / by Brett Anderson --
Starlu goes dark / by Andrea Weigl --
Someone's in the kitchen. Someone's in the kitchen with Daniel / by Amy Rosen --
Mr. Wizard / by Jason Sheehan --
Chef on the edge / by Larissa MacFarquhar --
Standing strong / by Lolis Eric Elie --
Welcome to Dante's inferno / by Laura Faye Taxel --
Dan Dan Noodles! / by Fuchsia Dunlop. Technique. The power of touch / by Daniel Patterson --
Chasing perfection / by Francis Lam --
The saucier's apprentice / by Bob Spitz --
Slow cooking / by Alice Waters --
The art of the biscuit / by Scott Peacock --
Summer express: 101 simple meals ready in 10 minutes or less / by Mark Bittman --
Stocking the pantry. Dead meat / by Guy Saddy --
The belly of the beast / by Kathleen Purvis --
Butter: a love story / by Molly O'Neill --
Lost foods reclaimed / by Rick Nichols --
Ruling the roost / by Jill Wendholt Silva --
Tenderloin's a steal, but at what moral price? / by John Kessler --
Mangoes, memories, and motorcycles / by Sona Pai --
The meat of the matter. I melt with you / by Janet Zimmerman --
Fat, glorious fat, moves to the center of the plate / by Frank Bruni --
Raising the steaks / by Barry Estabrook --
Yes, Virginia, they do eat Guinea pigs / by Scott Gold --
Personal tastes. Losing my carnivirginity: the diary of a lapsed vegetarian / by Khyber Oser --
Fat's what I'm talking about / by Tim Carman --
Two with the flu / by John Thorne --
Roadtrip to Chinatown: tasting your heritage, one bite at a time / by Eve M. Tai --
Red beans and rice: rising to the occasion / by Sara Roahen --
Panacea / by Dorothy Allison.
Responsabilità: edited by Holly Hughes.

Abstract:

An anthology that features food writers and stars on things ranging from celebrated chefs to the travails of the home cook, from erudite culinary history to food-inspired memoirs.  Per saperne di più…

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"Tampa Tribune," 11/9/08 "If you're looking to find new authors and voices about food, there's an abundance to chew on here." "Publishers Weekly," 11/24/08"An exceptional collection worth Per saperne di più…

 
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