{"id":8520,"date":"2012-06-28T12:40:25","date_gmt":"2012-06-28T12:40:25","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=8520"},"modified":"2012-06-28T13:37:04","modified_gmt":"2012-06-28T13:37:04","slug":"best-food-and-wine-writing-story-collection","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/best-food-and-wine-writing-story-collection\/","title":{"rendered":"Best Food (and Wine) Writing Story Collection"},"content":{"rendered":"

\"\"<\/a><\/p>\n

The editor of the annual anthology Best Food Writing<\/a><\/strong> got in touch yesterday to say that an excerpt from Unquenchable<\/a><\/strong> will be published in this year’s<\/a><\/strong> edition.<\/p>\n

The book collects the best food (and occasionally wine) writing of the year from magazines and books, such as Anthony Bourdain (Kitchen Confidential), Ruth Reichl (Gourmet Magazine), Gabrielle Hamilton (Blood, Bones & Butter), Frank Bruni (New York Times), Alan Richman (GQ),\u00a0Madhur Jaffrey (Indian Cooking), and Colman Andrews (Saveur).<\/p>\n

It also includes food-related writing from “non-food” writers such as Calvin Trillin (New Yorker), Michael Lewis (Moneyball, Liar’s Poker) and Barbara Kingsolver (Poisonwood Bible). If you haven’t read one of these collections, try it: it’s like a box of chocolates (or fresh mangoes) for the mind.<\/p>\n

Reviews for the book:<\/p>\n

San Francisco Book Review<\/strong>, 1\/14\/12
\n<\/strong>\u201cHolly Hughes has gathered up some of the industry\u2019s finest culinary-inspired stories and essays in this year\u2019s dish: a real farmer\u2019s market of variety here\u2026There is sure to be something to satisfy every palate, from novice to connoisseur\u2026No overwhelming aftertaste here, just a smoothly savoring sampler.\u201d<\/p>\n

USA<\/em><\/strong> Today<\/em>, 11\/4\/10
\n<\/strong>\u201cWith 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<\/em> magazine a year ago didn’t lead to the demise of quality food journalism\u2026There’s a mess of vital, provocative, funny and tender stuff\u2026in these pages.\u201d<\/p>\n

Hudson Valley News<\/strong>, 10\/5\/11
\n\u201cFoodies will want to own a copy of Best Food Writing 2011, edited by Holly Hughes, the latest addition to a timeless (annual) anthology of culinary prose that\u2019s sure to inspire your inner gourmet\u2026This is the perfect book for people who don\u2019t only love to eat and to prepare food, but who love [to] read about it as well.\u201d<\/p>\n

Publishers Weekly<\/strong>, 10\/24\/11
\n\u201cHughes’s sense of humor and deft selections keep things balanced. There is truly an essay for every foodie here.\u201d<\/p>\n

SeriousEats.com<\/strong>, 10\/9\/11
\n\u201cThis year’s compilation is definitely worth a read\u2026There’s a wide range of writing in this book and all of it is excellent. With Best Food Writing not only will you pick up some great stories, but you will also be exposed to a range of writers who otherwise might get lost in the expansive field of food writing.\u201d<\/p>\n

The Thirteenth<\/strong>, 11\/2\/11
\n\u201cHughes culls publications worldwide for great food writing and they’re all here in one neat, little package.\u201d<\/p>\n

Technorati.com<\/strong>, 11\/13\/11
\n\u201cBest Food Writing 2011 isn\u2019t only about food, but\u2014more importantly\u2014our relationships with food, how it serves us, how we serve it. For those who have developed the fine art of eating, whether it\u2019s fried Twinkies or the incredibly-difficult-to-prepare fried lettuce, Best Food Writing 2011 is the gift to receive this holiday season.\u201d<\/p>\n

Edible Boston<\/strong>, Winter 2011
\n\u201cWorth the list price.\u201d<\/p>\n

Curled Up With a Good Book<\/strong>
\n\u201cBest Food Writing 2011 offers up an extensive and delectable menu of gastronomic delights. A must-read treat for anyone who loves food. Five stars.\u201d<\/p>\n

Colorado Springs Independent<\/strong>, 12\/19\/11
\n\u201cThis collection of food writing from across the country is again curated by Holly Hughes, who rarely fails to find a year\u2019s don\u2019t-miss stories.\u201d<\/p>\n

Midwest Book Review<\/strong>, December 2011
\n\u201cFrom how ‘soul food’ expanded African American culture to how a cook changed from a recipe-follower to a cook operating on instinct and personal knowledge, this is packed with deliciously intriguing discussions of all types of foods, trends, and personal experiences and is a ‘must’ for literary and culinary collections alike.\u201d<\/p>\n

Tucson Citizen<\/strong>, 1\/6\/12
\n\u201cThis collection has something to please the tastes of almost every reader.\u201d<\/p>\n

WomanAroundTown.com<\/strong>, 12\/26\/11
\n\u201cA compendium of all that\u2019s new and exciting for lovers of delicious cuisine. Essays on the joys of frying, what the rich and the poor buy and why, and some delightful guilty pleasures make this paperback ideal reading for those with good taste.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

The editor of the annual anthology Best Food Writing got in touch yesterday to say that an excerpt from Unquenchable will be published in this year’s edition. The book collects the best food (and occasionally wine) writing of the year from magazines and books, such as Anthony Bourdain (Kitchen Confidential), Ruth Reichl (Gourmet Magazine), Gabrielle Hamilton (Blood, Bones & Butter), Frank Bruni (New York Times), Alan Richman (GQ),\u00a0Madhur Jaffrey (Indian Cooking), and Colman Andrews (Saveur). It also includes food-related writing from “non-food” writers such as Calvin Trillin (New Yorker), Michael Lewis (Moneyball, Liar’s Poker) and Barbara Kingsolver (Poisonwood Bible). If […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,4,5,27],"tags":[],"class_list":["post-8520","post","type-post","status-publish","format-standard","hentry","category-book-unquenchable","category-books-food","category-books-wine","category-wine-writing"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=8520"}],"version-history":[{"count":9,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8520\/revisions"}],"predecessor-version":[{"id":8590,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8520\/revisions\/8590"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=8520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=8520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=8520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}