简介
Summary:
Publisher Summary 1
An eighth annual installment of top-selected culinary prose covers a wide array of topics from the travails of home cooking and food-inspired memoirs to equipping a kitchen and food sourcing at green markets, in a volume that includes pieces by such writers as Robb Walsh, Ruth Reichl, and Calvin Trillin. Original.
Publisher Summary 2
Now in its eighth year, Best Food Writing 2007hosts a literary feast of the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. With eight sections ranging from Food Fights to Fast Food, The World’s Kitchen to Why I Cook, this stellar collection features both established food writers and rising stars who serve up their culinary forays, musings, and discoveries. By turns luminous, nostalgic, witty, sensual, and sometimes just plain funny, this delectable sampler will invoke your imagination and tantalize your taste buds-whether you’re in the mood for tartare-or tacos.Contributors include: Salma Abdelnour * Bill Addison * Steve Almond * Matthew Amster-Burton * Brett Anderson * Colman Andrews * Dan Barber * Anthony Bourdain * Frank Bruni * Violaine Charest-Sigouin * Melissa Clark * Andrea King Collier * Nancy Coons * Sara Deseran * John T. Edge * Barry Estabrook * Hugh Fearnley-Whittingstall * Charles Ferruzza * Tim Gihring * Ame Gilbert * Jonathan Gold * John Grossman * Dara Moskowitz Grumdahl * Madhur Jaffrey * John Kessler * Barbara Kingsolver * Todd Kliman * Ivy Knight * Francis Lam * David Leite * Shuna Fish Lydon * Adam Nagourney * Daniel Patterson * Alan Richman * Adam Sachs * Irene Sax * Kim Severson * Steven Shaw * Jason Sheehan * Gail Shepherd * Raymond Sokolov * James Sturz * Mark Stusser * Carolyn Theriault * John Thorne * Anya Von Bremzen * Robb Walsh * Pete Wells * Marco Pierre White and James Steen * Rita Williams * Laurie Winer * Joe Yonan
Publisher Summary 3
The finest culinary prose from the past year
目录
Table Of Contents:
Introduction ix
Holly Hughes
Food Fights
Waiting for Asparagus, from Animal, Vegetable, Miracle 2
by Barbara Kingsolver
Local Heroes?, from Gourmet 10
by Barry Estabrook
Rare Tuna, from The Washingtonian 14
by Todd Kliman
French Revolution, from En Route 26
by Violaine Charest-Sigouin
Do Recipes Make You a Better Cook?, from Food & Wine 29
by Daniel Patterson
You May Kiss the Chef's Napkin Ring, from The New York Times 33
by Frank Bruni
Discovering New Worlds, from The Financial Times 39
by Francis Lam
Feast of Burden, from 7 x 7 43
by Sara Deseran
Organicize Me, from Seattle Weekly 50
by Michael A. Stusser
Home Cooking
Kitchen Existential, from The Morning News 64
by David Leite
Cast Iron Skillet, from Country Living 69
by Andrea King Collier
Death by Lobster Pad Thai, from Death by Pad Thai 72
by Steve Almond
Alabama's Best Covered-Dish Dinner, from Food & Wine 82
by John T. Edge
The Age of Casseroles, from Saveur 90
by Irene Sax
Someone's in the Kitchen
The Great Carrot Caper, from The New York Times Magazine 98
by Dan Barber
Spoon-Fed, from Gourmet 103
by John Grossmann
The Harveys Circus, from The Devil in the Kitchen 108
by Marco Pierre White and James Steen
The Best Chef in the World, from En Route 114
by Alan Richman
Building the Perfect Pizza, from Los Angeles Magazine 120
by Laurie Winer
Sharing in the Feast With Johnny Apple, from The New York Times 127
by Adam Nagourney
Dining Around
My Miami, from Gourmet 134
by Anthony Bourdain
Then There Were None, from City Pages 140
by Dara Moskowitz Grumdahl
Precision Cuisine: The Art of Feeding 800 a Night in Style, from The NewYork Times 148
by Melissa Clark
The Greatest Restaurant on Earth, from www.gremolata.com 152
by Ivy Knight
Are You Lonesome Tonight?, from The Broward-Palm Beach New Times 158
by Gail Shepherd
Mood Food, from Minnesota Monthly 163
by Tim Gihring
Wedded Bliss, from Westward 166
by Jason Sheehan
Post-It Love, from The Times-Picayune 172
by Brett Anderson
Fast Food
Don't Call It a Hot Dog, from The Boston Globe 178
by Joe Yonan
In Search of the Transcendent Taqueria, from The San Francisco Chronicle 182
by Bill Addison
Porno Burrito, from LA Weekly 191
by Jonathan Gold
Las Fabulosas Taco Trucks, from Houston Weekly 193
by Robb Walsh
The World's Kitchen
The Soulful Cr锚pes of Brittany, from Saveur 204
by Nancy Coons
Shanghai High, from Bon Appetit 213
by Adam Sachs
Old School Madrid, from Saveur 219
by Anya Von Bremzen
Visiting the Old City, from Climbing the Mango Trees 228
by Madhur Jaffrey
Waiting for a Cappuccino, from Gastronomica 235
by Carolyn Theriault
The Japanese Paradigm, from The Atlanta Journal-Constitution 241
by John Kessler
The Insidious Rise of Cosmo-Cuisine, from Food & Wine 246
by Salma Abdelnour
The Meat of the Matter.
Meat, from www.leitesculinaria.com 254
by James Sturz
What's at Stake at the Butcher Shop, from Food & Wine 258
by Pete Wells
The Best Burger, from The Wall Street Journal 265
by Raymond Sokolov
Steak, Well Done, from Gourmet 272
by Colman Andrews
Personal Tastes
A Memorable Fruit, from Edible San Francisco 280
by Shuna Fish Lydon
A Sugar Binge, from The Pitch 287
by Charles Ferruzza
The Centerpiece, from Saveur 291
by Rita Williams
A Grandchild of Italy Cracks the Spaghetti Code, from The New York Times 295
by Kim Severson
Why I Cook
The Frying of Latke 49, from The Daily Gullet 304
by Steven Shaw
Around the World to Our Kitchen Table, from Gastronomica 312
by Ame Gilbert
Give Me Credit, from Hugh Fearlessly Eats It All 321
by Hugh Fearnley-Whittingstall
Cooking for a Crowd, from Pacific Northwest Magazine 324
by Matthew Amster-Burton
Simple Cooking, Then and Now, from Simple Cooking 327
by John Thorne
Recipe Index 343
Editor's Acknowledgments 345
Permissions Acknowledgments 346
Introduction ix
Holly Hughes
Food Fights
Waiting for Asparagus, from Animal, Vegetable, Miracle 2
by Barbara Kingsolver
Local Heroes?, from Gourmet 10
by Barry Estabrook
Rare Tuna, from The Washingtonian 14
by Todd Kliman
French Revolution, from En Route 26
by Violaine Charest-Sigouin
Do Recipes Make You a Better Cook?, from Food & Wine 29
by Daniel Patterson
You May Kiss the Chef's Napkin Ring, from The New York Times 33
by Frank Bruni
Discovering New Worlds, from The Financial Times 39
by Francis Lam
Feast of Burden, from 7 x 7 43
by Sara Deseran
Organicize Me, from Seattle Weekly 50
by Michael A. Stusser
Home Cooking
Kitchen Existential, from The Morning News 64
by David Leite
Cast Iron Skillet, from Country Living 69
by Andrea King Collier
Death by Lobster Pad Thai, from Death by Pad Thai 72
by Steve Almond
Alabama's Best Covered-Dish Dinner, from Food & Wine 82
by John T. Edge
The Age of Casseroles, from Saveur 90
by Irene Sax
Someone's in the Kitchen
The Great Carrot Caper, from The New York Times Magazine 98
by Dan Barber
Spoon-Fed, from Gourmet 103
by John Grossmann
The Harveys Circus, from The Devil in the Kitchen 108
by Marco Pierre White and James Steen
The Best Chef in the World, from En Route 114
by Alan Richman
Building the Perfect Pizza, from Los Angeles Magazine 120
by Laurie Winer
Sharing in the Feast With Johnny Apple, from The New York Times 127
by Adam Nagourney
Dining Around
My Miami, from Gourmet 134
by Anthony Bourdain
Then There Were None, from City Pages 140
by Dara Moskowitz Grumdahl
Precision Cuisine: The Art of Feeding 800 a Night in Style, from The NewYork Times 148
by Melissa Clark
The Greatest Restaurant on Earth, from www.gremolata.com 152
by Ivy Knight
Are You Lonesome Tonight?, from The Broward-Palm Beach New Times 158
by Gail Shepherd
Mood Food, from Minnesota Monthly 163
by Tim Gihring
Wedded Bliss, from Westward 166
by Jason Sheehan
Post-It Love, from The Times-Picayune 172
by Brett Anderson
Fast Food
Don't Call It a Hot Dog, from The Boston Globe 178
by Joe Yonan
In Search of the Transcendent Taqueria, from The San Francisco Chronicle 182
by Bill Addison
Porno Burrito, from LA Weekly 191
by Jonathan Gold
Las Fabulosas Taco Trucks, from Houston Weekly 193
by Robb Walsh
The World's Kitchen
The Soulful Cr锚pes of Brittany, from Saveur 204
by Nancy Coons
Shanghai High, from Bon Appetit 213
by Adam Sachs
Old School Madrid, from Saveur 219
by Anya Von Bremzen
Visiting the Old City, from Climbing the Mango Trees 228
by Madhur Jaffrey
Waiting for a Cappuccino, from Gastronomica 235
by Carolyn Theriault
The Japanese Paradigm, from The Atlanta Journal-Constitution 241
by John Kessler
The Insidious Rise of Cosmo-Cuisine, from Food & Wine 246
by Salma Abdelnour
The Meat of the Matter.
Meat, from www.leitesculinaria.com 254
by James Sturz
What's at Stake at the Butcher Shop, from Food & Wine 258
by Pete Wells
The Best Burger, from The Wall Street Journal 265
by Raymond Sokolov
Steak, Well Done, from Gourmet 272
by Colman Andrews
Personal Tastes
A Memorable Fruit, from Edible San Francisco 280
by Shuna Fish Lydon
A Sugar Binge, from The Pitch 287
by Charles Ferruzza
The Centerpiece, from Saveur 291
by Rita Williams
A Grandchild of Italy Cracks the Spaghetti Code, from The New York Times 295
by Kim Severson
Why I Cook
The Frying of Latke 49, from The Daily Gullet 304
by Steven Shaw
Around the World to Our Kitchen Table, from Gastronomica 312
by Ame Gilbert
Give Me Credit, from Hugh Fearlessly Eats It All 321
by Hugh Fearnley-Whittingstall
Cooking for a Crowd, from Pacific Northwest Magazine 324
by Matthew Amster-Burton
Simple Cooking, Then and Now, from Simple Cooking 327
by John Thorne
Recipe Index 343
Editor's Acknowledgments 345
Permissions Acknowledgments 346
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