The best American food writing 2020

Contributors: Container of (work): Bilger, Burkhard. Open wide. ; Container of (work): Druckman, Charlotte. We all scream. ; Container of (work): Fassler, Joe. Man who's going to save your neighborhood grocery store. ; Container of (work): Goldfield, Hannah. Kitchen shift. ; Container of (work): Greenlee, Cynthia R. Real hot mess. ; Container of (work): Haspel, Tamar. Here's what the government's dietary guidelines should really say. ; Container of (work): Hayes, Laura (Writer). Fare access. ; Container of (work): Kay, Sara. Yelp reviewers' authenticity fetish is white supremacy in action. ; Container of (work): Kelleher, Katy. Wet 'n wild. ; Container of (work): Kinsman, Kat, 1972- Where'd you go, Rocco DiSpirito? ; Container of (work): Martin, Brett, 1972- Provocations of Chef Tunde Wey. ; Container of (work): McCarron, Meghan. Whatever happened to Portland? ; Container of (work): Murphy, Tim (Writer). New coke didn't fail. It was murdered. ; Container of (work): Nierenberg, Amelia. Hard times for a hot commodity, the prized New Mexico chile. ; Container of (work): Nosowitz, Dan. What the heck is crab rangoon anyway? ; Container of (work): Onwuachi, Kwame. Kitchen at Per Se was a clean place but hard and heartless too. ; Container of (work): Ralat, José R. Demand for "authenticity" is threatening Kansas City's homegrown tacos. ; Container of (work): Severson, Kim. It's not always easy to be Jamie Oliver. ; Container of (work): Spaeth, Sho. Easy, peasy, Japanese-y. ; Container of (work): Stein, Joshua David. When Jacques Pépin made all the world an omelet. ; Container of (work): Tiffany, Kaitlyn. Lean cuisine doesn't want to be part of diet culture anymore. Does it have a choice? ; Container of (work): Van Buren, Alex. I just want to eat her up. ; Container of (work): Wells, Pete. Peter Luger used to sizzle. Now it sputters. ; Container of (work): Williams, Paige, 1966- Spice trade. ; Container of (work): Wilson, Korsha. A critic for all seasons. ; Killingsworth, Silvia, editor. ; López-Alt, J. Kenji, editor, writer of introduction. ; Stein, Joshua David, author.
2020, Book , xviii, 246 pages ;
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Summary/Review: The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our more...
Summary/Review: The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
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