The Best American Food Writing 2019

The Best American Food Writing 2019

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New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year’s finest writing about food and drink. 

 

Best-selling author and winner of numerous awards, Samin Nosrat, selects the year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

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  • Format: eBook

  • ISBN-13/EAN: 9781328663092

  • ISBN-10: 1328663094

  • Pages: 320

  • Price: $9.99

  • Publication Date: 10/01/2019

  • Carton Quantity: 1

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Guest Editor

Samin Nosrat

SAMIN NOSRAT is a writer, teacher, and chef. Called "a go-to resource for matching the correct techniques with the best ingredients" by the New York Times, and "the next Julia Child" by NPR's All Things Considered, she's been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her first book, Salt, Fat, Acid, Heat, is a New York Times bestseller, James Beard Award winner, and the recipient of multiple ICAP Cookbook Awards, and has been turned into a Netflix original series. She is one of five food columnists for the New York Times Magazine. She lives, cooks, surfs, and gardens in Berkeley, California.
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Series edited by

Silvia Killingsworth

SILVIA KILLINGSWORTH is the digital editor of Bloomberg Businessweek, and a former editor of The Awl and The Hairpin. Prior to that she was the managing editor of The New Yorker, and wrote regularly for their magazine and website. She lives in Westchester County, New York.
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Available Resources

Related Categories

  • Format: eBook

  • ISBN-13/EAN: 9781328663092

  • ISBN-10: 1328663094

  • Pages: 320

  • Price: $9.99

  • Publication Date: 10/01/2019

  • Carton Quantity: 1

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