Coverart for item
The Resource Best food writing, 2007, edited by Holly Hughes

Best food writing, 2007, edited by Holly Hughes

Label
Best food writing, 2007
Title
Best food writing, 2007
Statement of responsibility
edited by Holly Hughes
Contributor
Subject
Genre
Language
eng
Member of
Summary
A collection of writings from periodicals, Web sites, and books that explores such topics as culinary history, food sourcing at a greenmarket, equipping a kitchen, and the economics of the restaurant business
http://library.link/vocab/ext/novelist/bookUI
250304
Cataloging source
BTCTA
Dewey number
641
Index
index present
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
Hughes, Holly
http://library.link/vocab/resourcePreferred
True
Series statement
Best food writing
http://library.link/vocab/subjectName
  • Gastronomy
  • Food
  • Cookery
  • Dinners and dining
  • Food habits
Target audience
adult
Label
Best food writing, 2007, edited by Holly Hughes
Instantiates
Publication
Note
Includes index
Contents
  • Violaine Charest-Sigouin
  • The
  • best burger
  • Raymond Sokolov
  • Steak, well done
  • Colman Andrews
  • Personal tastes
  • A
  • memorable fruit
  • Shuna Fish Lydon
  • A
  • Do recipes make you a better cook ?
  • sugar binge
  • Charles Ferruzza
  • The
  • centerpiece
  • Rita Williams
  • A
  • grandchild of Italy cracks the spaghetti code
  • Kim Stevenson
  • Why I cook
  • The
  • Daniel Patterson
  • frying of latke 49
  • Steven Shaw
  • Around the world to our kitchen table
  • Ame Gilbert
  • Give me credit
  • Hugh Feanley-Whittingstall
  • Cooking for a crowd
  • Matthew Amster-Burton
  • Simple cooking, then and now
  • John Thorne
  • You may kiss the chef's napkin ring
  • Frank Bruni
  • Discovering new worlds
  • Francis Lam
  • Feast of burden
  • Sara Deseran
  • Organicize me
  • Food fights
  • Michael A. Stusser
  • Home cooking
  • Kitchen existential
  • David Leite
  • Cast iron skillet
  • Andrea King Collier
  • Death by lobster pad Thai
  • Steve Almond
  • Alabama's best covered-dish dinner
  • John T. Edge
  • Waiting for asparagus
  • The
  • age of casseroles
  • Irene Sax
  • Someone's in the kitchen
  • The
  • great carrot caper
  • Dan Barber
  • Spoon-fed
  • John Grossmann
  • The
  • Barbara Kingsolver
  • Harvey's circus
  • Marco Pierre White and James Steen
  • The
  • best chef in the world
  • Alan Richman
  • Building the perfect pizza
  • Laurie Winer
  • Sharing in the feast with Johnny Apple
  • Adam Noagourney
  • Dining around
  • Local heroes?
  • My Miami
  • Anthony Bourdain
  • Then there were none
  • Dara Moskowitz Grumdahl
  • Precision cuisine : the art of feeding 800 a night in style
  • Melissa Clark
  • The
  • greatest restaurant on earth
  • Ivy Knight
  • Are you lonesome tonight?
  • Barry Estabrook
  • Gail Shepherd
  • Mood food
  • Tim Gihring
  • Wedded bliss
  • Jason Sheehan
  • Post-it love
  • Brett Anderson
  • Fast food
  • Don't call it a hot dog
  • Joe Yonan
  • Rare tuna
  • In search of the transcendent taqueria
  • Bill Addison
  • Porno burrito
  • Jonathan Gold
  • Las
  • fabulosas taco trucks
  • Robb Walsh
  • The
  • world's kitchen
  • The
  • Todd Kliman
  • soulful crepes of Brittany
  • Shanghai high
  • Adam Sachs
  • Old school Madrid
  • Anya Von Bremzen
  • Visiting the old city
  • Madhur Jaffrey
  • Waiting for a cappuccino
  • Carolyn Theriault
  • The Japanese paradigm
  • French revolution
  • John Kessler
  • The
  • insidious rise of cosmo-cuisine
  • Salma Abdelnour
  • The
  • meat of the matter
  • Meat
  • James Sturz
  • What's a stake at the butcher shop
  • Pete Wells
Control code
ocn154699365
Dimensions
21 cm.
Extent
xii, 350 p.
Isbn
9781600940392
Isbn Type
(pbk.)
System control number
(OCoLC)154699365
Label
Best food writing, 2007, edited by Holly Hughes
Publication
Note
Includes index
Contents
  • Violaine Charest-Sigouin
  • The
  • best burger
  • Raymond Sokolov
  • Steak, well done
  • Colman Andrews
  • Personal tastes
  • A
  • memorable fruit
  • Shuna Fish Lydon
  • A
  • Do recipes make you a better cook ?
  • sugar binge
  • Charles Ferruzza
  • The
  • centerpiece
  • Rita Williams
  • A
  • grandchild of Italy cracks the spaghetti code
  • Kim Stevenson
  • Why I cook
  • The
  • Daniel Patterson
  • frying of latke 49
  • Steven Shaw
  • Around the world to our kitchen table
  • Ame Gilbert
  • Give me credit
  • Hugh Feanley-Whittingstall
  • Cooking for a crowd
  • Matthew Amster-Burton
  • Simple cooking, then and now
  • John Thorne
  • You may kiss the chef's napkin ring
  • Frank Bruni
  • Discovering new worlds
  • Francis Lam
  • Feast of burden
  • Sara Deseran
  • Organicize me
  • Food fights
  • Michael A. Stusser
  • Home cooking
  • Kitchen existential
  • David Leite
  • Cast iron skillet
  • Andrea King Collier
  • Death by lobster pad Thai
  • Steve Almond
  • Alabama's best covered-dish dinner
  • John T. Edge
  • Waiting for asparagus
  • The
  • age of casseroles
  • Irene Sax
  • Someone's in the kitchen
  • The
  • great carrot caper
  • Dan Barber
  • Spoon-fed
  • John Grossmann
  • The
  • Barbara Kingsolver
  • Harvey's circus
  • Marco Pierre White and James Steen
  • The
  • best chef in the world
  • Alan Richman
  • Building the perfect pizza
  • Laurie Winer
  • Sharing in the feast with Johnny Apple
  • Adam Noagourney
  • Dining around
  • Local heroes?
  • My Miami
  • Anthony Bourdain
  • Then there were none
  • Dara Moskowitz Grumdahl
  • Precision cuisine : the art of feeding 800 a night in style
  • Melissa Clark
  • The
  • greatest restaurant on earth
  • Ivy Knight
  • Are you lonesome tonight?
  • Barry Estabrook
  • Gail Shepherd
  • Mood food
  • Tim Gihring
  • Wedded bliss
  • Jason Sheehan
  • Post-it love
  • Brett Anderson
  • Fast food
  • Don't call it a hot dog
  • Joe Yonan
  • Rare tuna
  • In search of the transcendent taqueria
  • Bill Addison
  • Porno burrito
  • Jonathan Gold
  • Las
  • fabulosas taco trucks
  • Robb Walsh
  • The
  • world's kitchen
  • The
  • Todd Kliman
  • soulful crepes of Brittany
  • Shanghai high
  • Adam Sachs
  • Old school Madrid
  • Anya Von Bremzen
  • Visiting the old city
  • Madhur Jaffrey
  • Waiting for a cappuccino
  • Carolyn Theriault
  • The Japanese paradigm
  • French revolution
  • John Kessler
  • The
  • insidious rise of cosmo-cuisine
  • Salma Abdelnour
  • The
  • meat of the matter
  • Meat
  • James Sturz
  • What's a stake at the butcher shop
  • Pete Wells
Control code
ocn154699365
Dimensions
21 cm.
Extent
xii, 350 p.
Isbn
9781600940392
Isbn Type
(pbk.)
System control number
(OCoLC)154699365

Library Locations

    • Central LibraryBorrow it
      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.271302100000 -97.746016800000
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