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Highlights
- The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
- About the Author: J. KENJI LÓPEZ-ALT, guest editor, is the chief culinary adviser of Serious Eats, chef/partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab.
- 272 Pages
- Cooking + Food + Wine, Essays & Narratives
- Series Name: Best American
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About the Book
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our countryBook Synopsis
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
About the Author
J. KENJI LÓPEZ-ALT, guest editor, is the chief culinary adviser of Serious Eats, chef/partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab.
SILVIA KILLINGSWORTH, series editor, is a digital editor at Bloomberg Businessweek.Shipping details
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