TY  - BOOK
AU  - Hughes,Holly
TI  - Best food writing 2007
SN  - 1600940390
AV  - PN6071.F6 B47 2007
U1  - 641.013 22
PY  - 2007///]
CY  - New York
PB  - Marlowe & Co.
KW  - Food
KW  - Literary collections
KW  - Gastronomy
KW  - Cooking
KW  - Dinners and dining
KW  - Food habits
N1  - 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
ER  -