Best food writing 2007 / edited by Holly Hughes.

Includes bibliographical references and index.

Food fights -- Waiting for asparagus / by Barbara Kingsolver -- Local heroes? / by Barry Estabrook -- Rare tuna / by Todd Kliman -- French revolution / by Violaine Charest-Sigouin -- Do recipes make you a better cook ? / by Daniel Patterson -- You may kiss the chef's napkin ring / by Frank Bruni -- Discovering new worlds / by Francis Lam -- Feast of burden / by Sara Deseran -- Organicize me / by Michael A. Stusser -- Home cooking -- Kitchen existential / by David Leite -- Cast iron skillet / by Andrea King Collier -- Death by lobster pad Thai / by Steve Almond -- Alabama's best covered-dish dinner / by John T. Edge -- The age of casseroles / by Irene Sax -- Someone's in the kitchen -- The great carrot caper / by Dan Barber -- Spoon-fed / by John Grossmann -- The Harveys circus / by Marco Pierre White and James Steen -- The best chef in the world / by Alan Richman -- Building the perfect pizza / by Laurie Winer -- Sharing in the feast with Johnny Apple / by Adam Noagourney -- Dining around -- My Miami / by Anthony Bourdain -- Then there were none / by Dara Moskowitz Grumdahl -- Precision cuisine : the art of feeding 800 a night in style / by Melissa Clark -- The greatest restaurant on earth / by Ivy Knight -- Are you lonesome tonight? / by Gail Shepherd -- Mood food / by Tim Gihring -- Wedded bliss / by Jason Sheehan -- Post-it love / by Brett Anderson -- Fast food -- Don't call it a hot dog / by Joe Yonan -- In search of the transcendent taqueria / by Bill Addison -- Porno burrito / by Jonathan Gold -- Las fabulosas taco trucks / by Robb Walsh -- The world's kitchen -- The soulful crêpes of Brittany / by Nancy Coons -- Shanghai high / by Adam Sachs -- Old school Madrid / by Anya Von Bremzen -- Visiting the old city / by Madhur Jaffrey -- Waiting for a cappuccino / by Carolyn Thériault -- The Japanese paradigm / by John Kessler -- The insidious rise of cosmo-cuisine / by Salma Abdelnour -- The meat of the matter -- Meat / by James Sturz -- What's a stake at the butcher shop / by Pete Wells -- The best burger / by Raymond Sokolov -- Steak, well done / by Colman Andrews -- Personal tastes -- A memorable fruit / by Shuna Fish Lydon -- A sugar binge / by Charles Ferruzza -- The centerpiece / by Rita Williams -- A grandchild of Italy cracks the spaghetti code / by Kim Severson -- Why I cook -- The frying of latke 49 / by Steven Shaw -- Around the world to our kitchen table / by Ame Gilbert -- Give me credit / by Hugh Fearnley-Whittingstall -- Cooking for a crowd / by Matthew Amster-Burton -- Simple cooking, then and now / by John Thorne.

Machine converted from AACR2 source record.