Best Food Writing, 2011

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"A Lifelong original"--P. [4].
Includes recipe index.
Everything comes from the sea, from Departures / by Colman Andrews -- We shall not be moved, from High on the hog / by Jessica B. Harris -- From Kenya with love, from the Minneapolis Star-tribune / by Rick Nelson -- Peasants, from Tin house / by Geoff Nicholson -- I believe I can fry, from Texax monthly / by Katy Vine -- Fried-cheese epiphany at a street fair, from Salon.com / by Francis Lam -- Prep school, from The New York times magazine / by Pete Wells -- How to become an intuitive cook, from Food & wine / by Daniel Duane -- Purple reign, from Blood-and-thunder.com / by Alan Brouilette -- Saints, cakes, and redemption, from LeitesCulinaria.com / by Allison Parker -- Mock turtle soup, from Fannie's last supper / by Christopher Kimball -- Nathan Myhrvold's method makes science of cooking, from The San Francisco chronicle / by Sophie Brickman -- The case for handwriting, from Zesterdaily.com / by Deborah Madison -- The famous recipe, from Colorado review / by Floyd Skloot -- Broccolini: what's in a name?, from Gastronomica / by Thomas Livingston -- A Tomme at Twig Farm, from Immortal milk / by Eric LeMay -- Breadwinners, from Edible Manhattan / by Indrani Sen -- A fig by any other name, from Gastronomica / by Gary Paul Nabhan -- Going full boar in Hawaii, from Bon appétit / by Hugh Garvey -- Fruits of desire, from Saveur / by Mike Madison -- Shark's fin: understanding the political soup, from San Francisco weekly / by Jonathan Kauffman -- Life in a food desert, from The Kansas City star / by Jill Wendholt Silva -- A tale of two dairies, from Gastronomica / by Barry Estabrook -- The feed frenzy, from 7x7 magazine / by Sara Deseran -- A digerati's food diary, from Food & wine / by Nick Fauchald -- Everyone's a critic, from The Boston globe / by Ike DeLorenzo -- New Orleans family oyster company devises new business model to stay alive, from The Times-Picayune / by Brett Anderson -- Reflections on a tin of Vienna sausages, from www.good.is / by John Thorne -- 800 words on tater tots (no, seriously), from The Chicago tribune / by Kevin Pang -- Area burger joints take the junk out of fast food, from Edible Boston / by Steve Holt -- Fry girl's year of eating dangerously, from Phoenix new times / by Laura Hahnefeld -- Craving the food of depravity, from PoorMansFeast.com / by Elissa Altman -- In defence of shite food, from Fire & knives / by Bryce Elder -- The apostle of indulgence, from Playboy / by Julian Sancton -- Hooked on classics, from Saveur / by Jay Rayner -- Chinese takeout artist, from Chow.com / by Lessley Anderson -- The inadvertent education of a reluctant chef, from Blood, bones and butter / by Gabrielle Hamilton -- Expression, from The sorcerer's apprentices / by Lisa Abend -- Is the Willows Inn all that?, from The stranger / by Bethany Jean Clement -- Reconsider the oyster, from Fire & knives / by Tim Hayward -- Magical dinners, from The New Yorker / by Chang-Rae Lee -- The golden silver palate, from Alimentum / by Ann Hood -- When food doesn't heal, from LeitesCulinaria.com / by David Leite -- Befriending your palate, from Reading between the wines / by Terry Theise -- On toast, from FoodForTheThoughtless.com / by Michael Procopio.

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