by Holly Hughes
Moskin, Julia. “Chicken Potpie for the Modern Cook.” From the New York Times, October 3, 2016. Copyright © 2016 The New York Times. All rights reserved. Used by permission and protected by the Copyright Laws of the United States. The printing, copying, redistribution, or retransmission of this Content without express written permission is prohibited.
Mowbray, Scott. “Ballad of a Small-Town Bakery.” Copyright © 2016 by Scott Mowbray. Originally published by 5280 Magazine (November 2016). Used by permission of the publisher.
O’Loughlin, Marina. “The Last European Christmas” / Bon Appetit; Copyright © Conde Nast.
Pandolfi, Keith. “The Benefits of Eating Without a Map.” Copyright © 2016 by Keith Pandolfi. Originally published by SeriousEats.com (May 12, 2016). Used by permission of the publisher.
Pang, Kevin. “My Father, the YouTube Star.” From the New York Times, June 27, 2017. Copyright © 2017 The New York Times. All rights reserved. Used by permission and protected by the Copyright Laws of the United States. The printing, copying, redistribution, or retransmission of this Content without express written permission is prohibited.
Purvis, Kathleen. “Can a S.C. Barbecue Family Rise Above Their Father’s History of Racism?” Copyright © 2016 by Kathleen Purvis. Originally Published by Charlotte Observer (December 8, 2016). Used by permission of the publisher.
Rodell, Besha. “The City That Knows How to Eat” Copyright © 2016 by Vox Media, Inc. Originally published on Eater.com, December 19, 2016. http://www.eater.com/2016/12/19/13986438/melbourne-restaurants-avocado-toast
Rosalsky, Greg. “In New York City, What’s the Difference Between a $240 Sushi Roll and a $6.95 Sushi Roll?” Copyright © 2016 by Greg Rosalsky. Originally published by Pacific Standard (June 14, 2016). Used by permission of the publisher.
Roth, Anna. “Burritos, Remixed: When a San Francisco Classic Gets a New Look.” Copyright © 2016 by Anna Roth. Originally published by San Francisco Chronicle (June 30, 2016). Used by permission of the San Francisco Chronicle/Polaris.
Shunk, Laura. “Who Has the Right to Capitalize on a Culture’s Cuisine?” Copyright © 2016 by Food52. Used by permission of the publisher.
Skloot, Floyd. “La Serenata.” Copyright © 2016 by Floyd Skloot. Originally published by Southwest Review, Fall 2016. Used by permission of the author.
Tomky, Naomi. “The Slow and Sad Death of Seattle’s Iconic Teriyaki Scene.” Copyright © 2016 by Naomi Tomky. Originally published by Thrillist (August 23, 2016). Used by permission of the publisher.
Tsai, Luke. “Cooking Other People’s Food: How Chefs Appropriate Bay Area ‘Ethnic’ Cuisine.” Copyright © 2016 by Luke Tsai. Originally published by East Bay Express (August 23, 2016.) Used by permission of the publisher.
Twitty, Michael. “Writing About Food at the Intersection of Gayness, Blackness & Faith.” Copyright © 2016 by Food52. Used by permission of the publisher.
Weil, Elizabeth. “Who Really Invented the Reuben?” Used with permission of Saveur. Copyright © 2017.
Weingarten, Debbie. “Becoming Janos.” Copyright © 2016 by Debbie Weingarten. Used by permission of the author.
Wray, John. “Strange Brews.” Copyright © 2016 by John Wray. Originally published by Food & Wine (June 1, 2016). Used by permission of the author.
Yonan, Joe. “A Mother’s Lesson in Cooking for a Crowd: Rely on the Tried, True and Remembered.” From the Washington Post, May 2, 2016. Copyright © 2016. The New York Times. All rights reserved. Used by permission and protected by the Copyright Laws of the United States. The printing, copying, redistribution, or retransmission of this Content without express written permission is prohibited.
About the Editor
Holly Hughes is a writer, the former executive editor of Fodor’s Travel Publications, and author of Frommer’s 500 Places for Food and Wine Lovers.
ALSO EDITED BY HOLLY HUGHES
Best Food Writing 2016
Best Food Writing 2015
Best Food Writing 2014
Best Food Writing 2013
Best Food Writing 2012
Best Food Writing 2011
Best Food Writing 2010
Best Food Writing 2009
Best Food Writing 2008
Best Food Writing 2007
Best Food Writing 2006
Best Food Writing 2005
Best Food Writing 2004
Best Food Writing 2003
Best Food Writing 2002
Best Food Writing 2001
Best Food Writing 2000
ALSO BY HOLLY HUGHES
Frommer’s 500 Places for Food and Wine Lovers
Frommer’s New York City with Kids
Frommer’s 500 Places to Take the Kids Before They Grow Up
PRAISE FOR THE
Best Food Writing
SERIES
“There’s a mess of vital, provocative, funny, and tender stuff… in these pages.”
—USA Today
“Some of these stories can make you burn with a need to taste what they’re writing about.”
—Los Angeles Times
“The essays are thought-provoking and moving… This is an absolutely terrific and engaging book… There is enough variety, like a box of chocolates, that one can poke around the book looking for the one with caramel and find it.”
—New York Journal of Books
“What is so great about this annual series is that editor Holly Hughes curates articles that likely never crossed your desk, even if you’re an avid reader of food content. Nearly every piece selected is worth your time.”
—The Huffington Post
“Stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent.”
—Entertainment Weekly
“This book is a menu of delicious food, colorful characters, and tales of strange and wonderful food adventures that make for memorable meals and stories.”
—Booklist
“This collection has something for connoisseurs, short story fans, and anyone hungry for a good read.”
—Library Journal
“Browse, read a bit, browse some more, and then head for the kitchen.”
—Hudson Valley News
“The finest in culinary prose is offered in this new anthology… these pages delight and inform readers with entertaining and provocative essays… This book ultimately opens readers’ eyes to honest, real food and the personal stories of the people behind it.”
—Taste for Life
“Longtime editor Hughes once again compiles a tasty collection of culinary essays for those who love to eat, cook, and read about food… A literary trek across the culinary landscape pairing bountiful delights with plenty of substantive tidbits.”
—Kirkus Reviews
“A top-notch collection, Hughes brings together a wonderful mix that is sure to please the foodie in all of us.”
—San Francisco Book Review
“An exceptional collection worth revisiting, this will be a surefire hit with epicureans and cooks.”
—Publishers Weekly, starred review
“If you’re looking to find new authors and voices about food, there’s an abundance to chew on here.”
—Tampa Tribune
“Fascinating to read now, this book will also be interesting to pick up a year from now, or ten years from now.”
—Popmatters.com
“This is a book worth devouring.”
—Sacramento Bee
“The cream of the crop of food writing compilations.”
—Milwaukee Journal Sentinel
“The book captures the gastronomic zeitgeist in a broad range of essays.”
—San Jose Mercury News
“There are a few recipes among the stories, but mostly it’s just delicious tales about eating out, cooking at home, and even the politics surrounding the food on our plates.”
—Spokesman-Review
“The next best thing to eating there is.”
&nb
sp; —New York Metro
“Spans the globe and palate.”
—Houston Chronicle
“The perfect gift for the literate food lover.”
—Pittsburgh Post-Gazette
Submissions for Best Food Writing 2017
Submissions and nominations for Best Food Writing 2018 should be forwarded no later than December 15, 2017, to Holly Hughes at Best Food Writing 2018, c/o Da Capo Press, 53 State Street, Ninth Floor, Boston MA 02109, or emailed to [email protected]. Articles or excerpts published between January 1, 2017 and November 30, 2017 are eligible. We regret that, due to volume, we cannot acknowledge receipt of all submissions.
Recipe Index
Swing Shift Steak (from “Salt of the Earth”), 99
Modern Chicken Potpie (from “Chicken Potpie for the Modern Cook”), 202
Ex-Texas Salad (from “A Mother’s Lesson in Cooking for a Crowd”), 206
Fire-Roasted Lamb (from “Wine Pairing with Jill Mott”), 292
Asparagus Soup for Dad (from “Why You Should Eat All the Asparagus Right Now”), 331
