Best Food Writing 2011

Description

The twelfth annual edition of this classic food writing anthology--an "excellent collection" that evokes "respect for and fascination with eating."--Publishers Weekly.;Cover; Title Page; Copyright; CONTENTS; Introduction; FOODWAYS; Everything Comes from the Sea, From Departures; We Shall Not Be Moved, From High on the Hog; From Kenya, With Love, From the Minneapolis Star-Tribune; Peasants, From Tin House; I Believe I Can Fry, From Texas Monthly; Fried-Cheese Epiphany at a Street Fair, From Salon.com; HOME COOKING; Prep School, From The New York Times Magazine; How to Become an Intuitive Cook, From Food & Wine; Purple Reign, From Blood-And-Thunder.com; Saints, Cakes, and Redemption, From LeitesCulinaria.com; Mock Turtle Soup, From Fannie's Last Supper. Cover Title Page Copyright CONTENTS Introduction FOODWAYS Everything Comes from the Sea, From Departures We Shall Not Be Moved, From High on the Hog From Kenya, With Love, From the Minneapolis Star-Tribune Peasants, From Tin House I Believe I Can Fry, From Texas Monthly Fried-Cheese Epiphany at a Street Fair, From Salon.com HOME COOKING Prep School, From The New York Times Magazine How to Become an Intuitive Cook, From Food & Wine Purple Reign, From Blood-And-Thunder.com Saints, Cakes, and Redemption, From LeitesCulinaria.com Mock Turtle Soup, From Fannie's Last Supper. Nathan Myhrvold's Method Makes Science of Cooking, From The San Francisco ChronicleThe Case for Handwriting, From ZesterDaily.com The Famous Recipe, From Colorado Review STOCKING THE PANTRY Broccolini®: What's in a Name?, From Gastronomica A Tomme at Twig Farm, From Immortal Milk Breadwinners, From Edible Manhattan A Fig by Any Other Name, From Gastronomica Going Full Boar in Hawaii, From Bon Appétit Fruits of Desire, From Saveur FOOD FIGHTS Shark's Fin: Understanding the Political Soup, From San Francisco Weekly Life in a Food Desert, From The Kansas City Star. A Tale of Two Dairies, From GastronomicaThe Feed Frenzy, From 7x7 Magazine A Digerati's Food Diary, From Food & Wine Everyone's a Critic, From The Boston Globe New Orleans Family Oyster Company Devises New Business Model to Stay Alive, From The Times-Picayune GUILTY PLEASURES Reflections on a Tin of Vienna Sausages, From www.good.is 800 Words on Tater Tots (No, Seriously), From The Chicago Tribune Area Burger Joints Take the Junk out of Fast Food, From Edible Boston Fry Girl's Year of Eating Dangerously, From Phoenix New Times Craving the Food of Depravity, From PoorMansFeast.com. In Defence of Shite Food, From Fire & KnivesSOMEONE'S IN THE KITCHEN The Apostle of Indulgence, From Playboy Hooked on Classics, From Saveur Chinese Takeout Artist, From Chow.com The Inadvertent Education of a Reluctant Chef, From Blood, Bones and Butter Expression, From The Sorcerer's Apprentices Is The Willows Inn All That?, From The Stranger PERSONAL TASTES Reconsider the Oyster, From Fire & Knives Magical Dinners, From The New Yorker The Golden Silver Palate, From Alimentum When Food Doesn't Heal, From LeitesCulinaria.com Befriending Your Palate, From Reading Between the Wines. On Toast, From FoodForTheThoughtless.comRecipe Index Permissions Acknowledgments About the Editor.