An edition of Best food writing 2015
(2015)
Best food writing 2015
First Da Capo Press edition.
by Holly Hughes
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Subjects
Gastronomy, Literary collections, Dinners and dining, Food, Food habits, CookingShowing 2 featured editions. View all 2 editions?
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Book Details
Table of Contents
The perfect beast -- Rowan Jacobsen
Growing a $30 million egg -- Emily Kaiser Thelin
OMFG! It's the PSL! -- Allecia Vermillion
Maverick wine guru Tim Hanni rethinks the pour -- Chris Macias
Kids these days -- Sara Deseran
How to get people to cook more? Get eaters to complain less -- Tamar Haspel
Cooking's not for everyone -- Molly Watson
Dinner lab hope to build the world's first data-driven restaurant. But is that a good thing? -- Besha Rodell
At your service? -- Oliver Strand
Coding and decoding dinner -- Todd Kliman
Waste not, want not (and pass the fish skin) -- Pete Wells
The last supper -- Tom Junod
No chef in America cooks dinner quite like Philip Foss -- Ryan Sutton
The meat prophet of Peru -- Nicholas Gill
In search of the perfect taco -- Jeff Gordinier
Table lessons -- Allison Alsup
Kitchen diplomacy -- Nic Brown
The truth about cast iron pans -- J. Kenji López-Alt
Roasting a chicken, one sense at a time -- Russ Parsons
The secret ingredient in the perfect burger is ... -- Daniel Duane
Ragú finto -- Cal Peternell
Serial killer -- Kim Foster
It's not about the bread -- Megan Kimble
The lunch counter -- John T. Edge
Hot country -- Jane and Michael Stern
Oyster heaven -- Bethany Jean Clement
The story of chicken -- Karen J. Coates
Gumbo paradise -- Keith Pandolfi
In search of ragu -- Matt Goulding
How to make carnitas that will fix everything that's wrong in your sad, horrible life -- Nicolás Medina Mora
The imperfect family kitchen -- Debbie Koenig
Friday night meatballs -- Sarah Grey
A mother's cookbook shares more than recipes -- Kim Severson
Of links and legacy -- Steve Hoffman
Monkey eve -- Carolyn Phillips
Loving spoonful -- Zainab Shah
I'm just trying to keep everyone alive -- Phyllis Grant
Leaning in toward the last supper -- Sarah Henry
Infrequent potatoes -- Elissa Altman
Finding home at Taco Bell -- John DeVore
The one ingredient that has sustained me during bouts of leukemia -- Jim Shahin
Yeast are never depressed -- David Leite
Mexico in three regrets -- John Birdsall
Beach town -- Anthony Bourdain.
The way we eat now
The restaurant biz
Someone's in the kitchen
At the stove
Traditions
The family table
Life, on a plate.
Edition Notes
Includes index.
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History
- Created July 19, 2019
- 2 revisions
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| January 28, 2022 | Edited by ImportBot | import existing book |
| July 19, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |