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| best american food writing 2023: The Best American Food Writing 2021 Gabrielle Hamilton, Silvia Killingsworth, 2021-10-12 The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. A year that stopped our food world in its tracks, writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES - BILL BUFORD - RUBY TANDOH - PRIYA KRISHNA - LIZA MONROY - NAVNEET ALANG - KELSEY MILLER HELEN ROSNER - LIGAYA MISHAN and others |
| best american food writing 2023: The Best American Food Writing 2020 J. Kenji López-Alt, Silvia Killingsworth, 2020-11-03 The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. These are stories about culture, writes J. Kenji López-Alt in his introduction. About how food shapes people, neighborhoods, and history. This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others |
| best american food writing 2023: The Best American Food Writing 2019 Samin Nosrat, Silvia Killingsworth, 2019 A NATIONAL BESTSELLER New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink. Good food writing evokes the senses, writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us. Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds. |
| best american food writing 2023: The Best American Travel Writing 2021 Jason Wilson, Padma Lakshmi, 2021-10-12 A collection of the year's best travel writing selected by Padma Lakshmi |
| best american food writing 2023: The Best American Science and Nature Writing 2021 Ed Yong, Jaime Green, 2021-10-12 New York Times best-selling author and renowned science journalist Ed Yong compiles the best science and nature writing published in 2020. The stories I have chosen reflect where I feel the field of science and nature writing has landed, and where it could go, Ed Yong writes in his introduction. They are often full of tragedy, sometimes laced with wonder, but always deeply aware that science does not exist in a social vacuum. They are beautiful, whether in their clarity of ideas, the elegance of their prose, or often both. The essays in this year's Best American Science and Nature Writing brought clarity to the complexity and bewilderment of 2020 and delivered us necessary information during a global pandemic. From an in-depth look at the moment of the virus's outbreak, to a harrowing personal account of lingering Covid symptoms, to a thoughtful analysis on how the pandemic will impact the environment, these essays, as Yong says, synthesize, evaluate, dig, unveil, and challenge, imbuing a pivotal moment in history with lucidity and elegance. THE BEST AMERICAN SCIENCE AND NATURE WRITING 2021 INCLUDES - SUSAN ORLEAN - EMILY RABOTEAU - ZEYNEP TUFEKCI - HELEN OUYANG - HEATHER HOGAN BROOKE JARVIS - SARAH ZHANG and others |
| best american food writing 2023: American Food Writing: An Anthology with Classic Recipes Molly O'Neill, 2009-01-22 In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs. |
| best american food writing 2023: The Best American Travel Writing 2019 Alexandra Fuller, Jason Wilson, 2019 A collection of the best travel writing published in 2019, selected by Alexandra Fuller. |
| best american food writing 2023: The Man Who Ate Everything Jeffrey Steingarten, 2011-06-08 Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment. Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a miraculous new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter. Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book. |
| best american food writing 2023: The Best American Essays 2021 Robert Atwan, Kathryn Schulz, 2021-10-12 A collection of the year's best essays, selected by award-winning journalist and New Yorker staff writer Kathryn Schulz The world is abundant even in bad times,guest editor Kathryn Schulz writes in her introduction, it is lush with interestingness, and always, somewhere, offering up consolation or beauty or humor or happiness, or at least the hope of future happiness.The essays Schulz selected are a powerful time capsule of 2020, showcasing that even if our lives as we knew them stopped, the beauty to be found in them flourished. From an intimate account of nursing a loved one in the early days of the pandemic, to a masterful portrait of grieving the loss of a husband as the country grieved the loss of George Floyd, this collection brilliantly shapes the grief, hardship, and hope of a singular year. The Best American Essays 2021 includes ELIZABETH ALEXANDER - HILTON ALS - GABRIELLE HAMILTON - RUCHIR JOSHI - PATRICIA LOCKWOOD- CLAIRE MESSUD - WESLEY MORRIS - BETH NGUYEN - JESMYN WARD and others |
| best american food writing 2023: Taste Makers: Seven Immigrant Women Who Revolutionized Food in America Mayukh Sen, 2021-11-16 A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible. |
| best american food writing 2023: The Best American Short Stories 2022 Andrew Sean Greer, Heidi Pitlor, 2022-11-01 A collection of the year’s best short stories, selected by Pulitzer Prize winner Andrew Sean Greer and series editor Heidi Pitlor. Andrew Sean Greer, “an exceptionally lovely writer, capable of mingling humor with sharp poignancy” (Washington Post), selects twenty stories out of thousands that represent the best examples of the form published the previous year. |
| best american food writing 2023: The Best American Science and Nature Writing 2020 Michio Kaku, Jaime Green, 2020-11-03 A collection of the best science and nature writing published in North America in 2019, guest edited by New York Times best-selling author and ground-breaking physicist Dr. Michio Kaku. Scientists and science writers have a monumental task: making science exciting and relevant to the average person, so that they care, writes renowned American physicist Michio Kaku. If we fail in this endeavor, then we must face dire consequences. From the startlingly human abilities of AI, to the devastating accounts of California's forest fires, to the impending traffic jam on the moon, the selections in this year's Best American Science and Nature Writing explore the latest mysteries and marvels occurring in our labs and in nature. These gripping narratives masterfully translate the work of today's brightest scientists, offering a clearer view of our world and making us care. THE BEST AMERICAN SCIENCE AND NATURE WRITING 2020 INCLUDES RIVKA GALCHEN - ADAM GOPNIK - FERRIS JABR - JOSHUA SOKOL - MELINDA WENNER MOYER - SIDDHARTHA MUKHERJEE - NATALIE WOLCHOVER and others |
| best american food writing 2023: The Man Who Ate Too Much: The Life of James Beard John Birdsall, 2020-10-06 A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the Dean of American Cookery to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine. |
| best american food writing 2023: An Everlasting Meal Tamar Adler, 2011-10-18 In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking. |
| best american food writing 2023: Korean American Eric Kim, 2022-03-29 NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story. |
| best american food writing 2023: Home Cooking Laurie Colwin, 2014-11-18 A delectable mix of essays and recipes from the critically acclaimed writer: “As much memoir as cookbook and as much about eating as cooking” (The New York Times Book Review). In this delightful celebration of food, family, and friends, one of America’s most cherished kitchen companions shares her lifelong passion for cooking and entertaining. Interweaving essential tips and recipes with hilarious stories of meals both delectable and disastrous, Home Cooking is a masterwork of culinary memoir and an inspiration to novice cooks, expert chefs, and food lovers everywhere. From veal scallops sautéed on a hot plate in her studio apartment to home-baked bread that is both easy and delicious, Colwin imparts her hard-earned secrets with wit, empathy, and charm. She advocates for simple dishes made from fresh, organic ingredients, and counsels that even in the worst-case scenario, there is always an elegant solution: dining out. Highly personal and refreshingly down-to-earth, Laurie Colwin’s irresistible ode to domestic pleasures is a must-have for anyone who has ever savored the memory of a mouthwatering meal. This ebook features an illustrated biography of Laurie Colwin including rare photos and never-before-seen documents from the author’s estate. |
| best american food writing 2023: The Curious Cook Harold McGee, 1990 Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster |
| best american food writing 2023: The Best American Travel Writing 2018 Jason Wilson, 2018 A collection of the best travel writing published in 2017, selected by Cheryl Strayed. |
| best american food writing 2023: Buttermilk Graffiti Edward Lee, 2018-04-17 Finalist, 2018 Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens. |
| best american food writing 2023: Some Kinda Good Rebekah Faulk Lingenfelser, 2019-07-09 In her debut memoir, Lingenfelser serves up heartfelt stories and easy-to-execute recipes from her Savannah kitchen. Written with the courage of her convictions and a pinch of audacity, Some Kinda Good is the perfect book for anyone who dares to dream and acts on those instincts. Good food and good company, that's what it's all about! |
| best american food writing 2023: The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt, 2015-09-21 A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award The one book you must have, no matter what you’re planning to cook or where your skill level falls.—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. |
| best american food writing 2023: Consider the Oyster M. F. K. Fisher, 1988-10 Fisher pays tribute to one of the most delicate and enigmatic of foods--the oyster--in this gastronomical classic, originally published in 1941 and now reissued as a sumptuous jacketed paperback. Includes 28 recipes and descriptions of various regional styles of preparation. |
| best american food writing 2023: The Great American Burger Book (Expanded and Updated Edition) George Motz, 2023-05-09 The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers. Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey. This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger. |
| best american food writing 2023: Will Write for Food Dianne Jacob, 2005 Food lovers who want to express themselves through article writing, restaurant reviewing, and cookbook writing will find the tools to get started in the incredibly popular world of food writing. |
| best american food writing 2023: Between Meals A. J. Liebling, 2016-09-20 New Yorker staff writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir, Between Meals: An Appetite for Paris. “There would come a time when, if I had compared my life to a cake, the sojourns in Paris would have presented the chocolate filling. The intervening layers were plain sponge.” In his nostalgic review of his Rabelaisian initiation into life’s finer pleasures, Liebling celebrates the richness and variety of French food, fondly recalling great meals and memorable wines. He writes with awe and a touch of envy of his friend and mentor Yves Mirande, “one of the last great gastronomes of France,” who would dispatch a lunch of “raw Bayonne ham and fresh figs, a hot sausage in crust, spindles of filleted pike in a rich rose sauce Nantua, a leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese, with a good bottle of Bordeaux and one of Champagne”—all before beginning to contemplate dinner. In A.J. Liebling, a great writer and a great eater became one, for he offers readers a rare and bountiful feast in this delectable book. With an introduction by James Salter, PEN/Faulkner Award-winning author of A Sport and a Pastime |
| best american food writing 2023: The Fortune Cookie Chronicles Jennifer 8 Lee, 2008-02-01 If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country. |
| best american food writing 2023: Ask a Manager Alison Green, 2018-05-01 From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together |
| best american food writing 2023: The Best American Travel Writing 2013 Jason Wilson, 2013-10-08 Number-one New York Times best-selling author of Eat, Pray, Love and Committed: A Love Story, Elizabeth Gilbert transports readers to far-flung locales with this collection of the year’s lushest and most inspiring travel writing. |
| best american food writing 2023: The Wok: Recipes and Techniques J. Kenji López-Alt, 2022-03-08 #1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner. |
| best american food writing 2023: The Omnivore's Dilemma Michael Pollan, 2007-08-28 Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits. —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating. |
| best american food writing 2023: Choice Cuts Mark Kurlansky, 2013-03-31 The winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day. Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs, this wonderful collection, like the very best meal, is varied, delicious and uniquely satisfying. |
| best american food writing 2023: The Best American Magazine Writing 2023 Sid Holt, 2023-11-21 The Best American Magazine Writing 2023 offers a selection of outstanding journalism on timely topics, including inequalities and injustices pressuring families, especially mothers. Rozina Ali tells the story of a U.S. marine who unlawfully adopted an Afghan girl and her family’s efforts to bring her home (New York Times Magazine). A Mother Jones exposé confronts the imprisonment of women for failing to protect their children from their abusive partners. “The Landlord and the Tenant” juxtaposes the lives of a poor single mother convicted for her children’s deaths in a fire and the man who owned the fatal property (ProPublica with Milwaukee Journal Sentinel). Caitlin Dickerson investigates the history of the U.S. government’s family-separation policy (The Atlantic). Jia Tolentino’s New Yorker commentary considers abortion in a post-Roe world. The anthology features pieces on a wide range of subjects, such as Nate Jones on the “Nepo Baby” and Allison P. Davis’s essay about a decade on Tinder (New York). Natalie So recounts how her mother’s small computer chip company became the target of a Silicon Valley crime ring (The Believer). Clint Smith asks what Holocaust memorials in Germany can teach the United States about our reckoning with slavery (The Atlantic). Esquire’s Chris Heath examines the FBI’s involvement in a plot to kidnap the governor of Michigan. Courtney Desiree Morris takes a queer psychedelic ramble through New Orleans (Stranger’s Guide). Namwali Serpell reflects on representations of sex workers (New York Review of Books). An ESPN Digital investigation uncovers Penn State’s other serial sexual predator before Jerry Sandusky. Profiles of the acclaimed actress Viola Davis (New York Times Magazine) and the self-taught artist Matthew Wong (New Yorker), as well as Michelle de Kretser’s short story “Winter Term” (Paris Review), round out the volume. |
| best american food writing 2023: A Bone to Pick Mark Bittman, 2015-05-05 Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times’ only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how the food we eat is produced, distributed, and cooked, and shines a bright light on the profound impact that diet—both good and bad—can have on our health and that of the planet. In A Bone to Pick, Mark’s most memorable and thought-provoking columns are compiled into a single volume for the first time. As abundant and safe as the American food supply appears to be, the state of our health reveals the presence of staggering deficiencies in both the system that produces food and the forces that regulate it. Bittman leaves no issue unexamined; agricultural practices, government legislation, fad diets, and corporate greed all come under scrutiny and show that the issues governing what ends up in our market basket and on our tables are both complex and often deliberately confusing. Unabashedly opinionated and invariably thought provoking, Bittman’s columns have helped readers decipher arcane policy, unpack scientific studies, and deflate affronts to common sense when it comes to determining what “eating well” truly means. As urgent as the situation is, Mark contends that we can be optimistic about the future of our food and its impact on our health, as slow-food movements, better school-lunch programs, and even “healthy fast food” become part of the norm. At once inspiring, enraging, and enlightening, A Bone to Pick is an essential resource for every reader eager to understand not only the complexities inherent in the American food system, but also the many opportunities that exist to improve it. |
| best american food writing 2023: The Barefoot Contessa Cookbook Ina Garten, 2013-04-02 Ina Garten celebrates the 25th anniversary of her first cookbook with a special anniversary edition. The Barefoot Contessa Cookbook is the book that kicked off America’s obsession and love for Ina Garten. When it was originally published, Ina was known for the delicious food she prepared at her gourmet shop in the Hamptons, called The Barefoot Contessa. After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. The Barefoot Contessa Cookbook was born. Packed with fabulous, easy recipes that won her a loyal following, this instant classic includes time-honored favorites like Ina’s Perfect Roast Chicken, a creamy French Potato Salad, and irresistibly fluffy Coconut Cupcakes. Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Featuring a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have cookbook for Ina fans, whether they’ve been collecting her cookbooks and watching her shows for decades or they’re discovering The Barefoot Contessa Cookbook for the first time. |
| best american food writing 2023: The Doloriad Missouri Williams, 2022-03-01 [The Doloriad] just might be what your rotten little heart deserves. —J. Robert Lennon, The New York Times Book Review Named a Most Anticipated Book of 2022 by i-D, Cosmopolitan, Thrillist, Lit Reactor, and Lit Hub, and one of Nylon's March 2022 Books to Add to Your Reading List Macabre, provocative, depraved, and unforgettable, The Doloriad marks the debut of Missouri Williams, a terrifyingly original new voice In the wake of a mysterious environmental cataclysm that has wiped out the rest of humankind, the Matriarch, her brother, and the family descended from their incest cling to existence on the edges of a deserted city. The Matriarch, ruling with fear and force, dreams of starting humanity over again, though her children are not so certain. Together the family scavenges supplies and attempts to cultivate the poisoned earth. For entertainment, they watch old VHS tapes of a TV show in which a problem-solving medieval saint faces down a sequence of logical and ethical dilemmas. But one day the Matriarch dreams of another group of survivors and sends away one of her daughters, the legless Dolores, as a marriage offering. When Dolores returns the next day, her reappearance triggers the breakdown of the Matriarch’s fragile order, and the control she wields over their sprawling family begins to weaken. Told in extraordinary, intricate prose that moves with a life of its own, and at times striking with the power of physical force, Missouri Williams’s debut novel is a blazingly original document of depravity and salvation. Gothic and strange, moving and disquieting, and often hilarious, The Doloriad stares down, with narrowed eyes, humanity’s unbreakable commitment to life. |
| best american food writing 2023: The Best American Short Stories 2021 Jesmyn Ward, Heidi Pitlor, 2021-10-12 A collection of the year's best stories selected by celebrated two-time National Book Award winner Jesmyn Ward In her introduction to The Best American Short Stories 2021, guest editor JesmynWard says that the best fiction offers the reader a sense of repair.The stories in this year's collection accomplish just that, immersing the reader in powerfully imagined worlds and allowing them to bring some of that power into their own lives. From a stirring portrait of Rodney King's final days to a surreal video game set in the Middle East, with real consequences, to an indigenous boy's gripping escape from his captors, this collection renders profoundly empathetic depictions of the variety of human experience. These stories are poignant reminders of the possibilities of fiction: as you sink into world after world, become character after character, as Ward writes, youforget yourself, and then, upon surfacing, know yourself and others anew. The Best American Short Stories 2021 includes GABRIEL BUMP - BRANDON HOBSON - DAVID MEANS- JANE PEK - TRACEY ROSE PEYTON - GEORGE SAUNDERS - BRYAN WASHINGTON - KEVIN WILSON - C PAM ZHANG and others |
| best american food writing 2023: How to Eat Mark Bittman, David L. Katz, 2020 Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article |
| best american food writing 2023: Caste Isabel Wilkerson, 2023-02-14 #1 NEW YORK TIMES BESTSELLER • OPRAH’S BOOK CLUB PICK • “An instant American classic and almost certainly the keynote nonfiction book of the American century thus far.”—Dwight Garner, The New York Times The Pulitzer Prize–winning, bestselling author of The Warmth of Other Suns examines the unspoken caste system that has shaped America and shows how our lives today are still defined by a hierarchy of human divisions—now with a new Afterword by the author. #1 NONFICTION BOOK OF THE YEAR: Time ONE OF THE BEST BOOKS OF THE YEAR: The Washington Post, The New York Times, Los Angeles Times, The Boston Globe, O: The Oprah Magazine, NPR, Bloomberg, The Christian Science Monitor, New York Post, The New York Public Library, Fortune, Smithsonian Magazine, Marie Claire, Slate, Library Journal, Kirkus Reviews Winner of the Carl Sandberg Literary Award • Winner of the Los Angeles Times Book Prize • National Book Award Longlist • National Book Critics Circle Award Finalist • Dayton Literary Peace Prize Finalist • PEN/John Kenneth Galbraith Award for Nonfiction Finalist • PEN/Jean Stein Book Award Longlist • Kirkus Prize Finalist “As we go about our daily lives, caste is the wordless usher in a darkened theater, flashlight cast down in the aisles, guiding us to our assigned seats for a performance. The hierarchy of caste is not about feelings or morality. It is about power—which groups have it and which do not.” In this brilliant book, Isabel Wilkerson gives us a masterful portrait of an unseen phenomenon in America as she explores, through an immersive, deeply researched, and beautifully written narrative and stories about real people, how America today and throughout its history has been shaped by a hidden caste system, a rigid hierarchy of human rankings. Beyond race, class, or other factors, there is a powerful caste system that influences people’s lives and behavior and the nation’s fate. Linking the caste systems of America, India, and Nazi Germany, Wilkerson explores eight pillars that underlie caste systems across civilizations, including divine will, bloodlines, stigma, and more. Using riveting stories about people—including Martin Luther King, Jr., baseball’s Satchel Paige, a single father and his toddler son, Wilkerson herself, and many others—she shows the ways that the insidious undertow of caste is experienced every day. She documents how the Nazis studied the racial systems in America to plan their outcasting of the Jews; she discusses why the cruel logic of caste requires that there be a bottom rung for those in the middle to measure themselves against; she writes about the surprising health costs of caste, in depression and life expectancy, and the effects of this hierarchy on our culture and politics. Finally, she points forward to ways America can move beyond the artificial and destructive separations of human divisions, toward hope in our common humanity. Original and revealing, Caste: The Origins of Our Discontents is an eye-opening story of people and history, and a reexamination of what lies under the surface of ordinary lives and of American life today. |
| best american food writing 2023: Somewhere Off the Coast of Maine Ann Hood, 1998-07-15 This novel begins in 1969, and as Peter, Paul and Mary croon on the radio and poster paints are splashing the latest anti-war slogans. Suzanne, a poet, lives in a Maine beach house awaiting the birth of a love child she will name Sparrow. Claudia, who weds a farmer during college, plans to raise three strong sons. And Elizabeth and Howard marry, organize protest marches, and try to raise their two children with their own earthy, hippie values. By 1985, things have changed. Suzanne, now with a M.B.A., has taken to calling Sparrow Susan. After personal tragedy, Claudia spirals backward into her sixties world—and into madness. And Elizabeth, fatally ill, watches despairingly as her children yearn for a split-level house and a gleaming station wagon. In this beloved, critically acclaimed first novel, Hood's clear, brave, and penetrating voice captures the spirit of three friends struggling to resolve their lives in a complicated time warp called lost youth. |
| best american food writing 2023: The Cooking Gene Michael W. Twitty, 2018-07-31 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who owns it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts |
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The Best American Food Writing 2021 Gabrielle Hamilton,Silvia Killingsworth,2021-10-12 The year s top food writing from writers who celebrate the many innovative comforting …
Best American Food Writing 2023 (Download Only)
The "Best American Food Writing 2023" anthology isn't merely a compilation of essays; it's a carefully curated narrative that unfolds a complex and compelling story …
no later than December 31, 2023 up to five essays. - Marigold Eng…
Best American Food Writing Submissions for the 2024 volume: Writers or editors are welcome to submit published work from . any North American periodical in 202. Please …
The Best American Food Writing (book)
The Best American Food Writing 2019 Samin Nosrat,Silvia Killingsworth,2019 A NATIONAL BESTSELLER New York Times best selling author and James Beard Award winner …
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