Best food writing 2007 / edited by Holly Hughes.
Material type: TextPublisher: New York : Marlowe & Co., [2007]Copyright date: ©2007Description: xii, 350 pages ; 21 cmContent type:- text
- unmediated
- volume
- 1600940390
- 9781600940392
- Best food writing two thousand and seven
- Best food writing two thousand seven
- 641.013 22
- PN6071.F6 B47 2007
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.013 BES (Browse shelf(Opens below)) | 1 | Available | A401757B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.013 APP Far flung and well fed : the food writing of R.W. Apple Jr. | 641.013 BAR Everything but the squeal : eating the whole hog in northern Spain / | 641.013 BES Best food writing 2005 / | 641.013 BES Best food writing 2007 / | 641.013 BOB Art, culture, and cuisine : ancient and medieval gastronomy / | 641.013 BOU A cook's tour : in search of the perfect meal / | 641.013 BRI The physiology of taste, or, Meditations on transcendental gastronomy / |
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.
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