The Best American Food Writing 2020

The Best American Food Writing 2020

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The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

Best-selling author and winner of numerous awards, J. Kenji López-Alt, 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: 9780358346494

  • ISBN-10: 0358346495

  • Pages: 320

  • Price: $9.99

  • Publication Date: 10/06/2020

  • Carton Quantity: 1

J
Guest Editor

J. Kenji López-Alt

J. KENJI LÓPEZ-ALT is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia.
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Silvia Killingsworth
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: 9780358346494

  • ISBN-10: 0358346495

  • Pages: 320

  • Price: $9.99

  • Publication Date: 10/06/2020

  • Carton Quantity: 1

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