num_pages: 336
description: Food writing has exploded in the past decade; nowhere else is it as easy and enjoyable to catch the trends big stories and upcoming stars than in the annual Best Food Writing collection. From molecular gastronomy to the omnivores dilemma from meat-free to wheat-free to everything goes theres something for every foodie in this acclaimed series. Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past years books magazines newspapers newsletters and websites featuring both established food writers (such as Anthony Bourdain and Ruth Reichl) rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter) and some literary surprises (Jonathan Safran Foer who contributed to Best Food Writing 2010).
language: None
title: Best Food Writing 2011
publisher: None