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Book Group: Best Food Writing 2014, edited by Holly Hughes
October 6, 2016 @ 7:00 pm - 9:00 pmFree
The Slow Food Russian River Book Group will be discussing essays from the book Best Food Writing 2014 (Da Capo Life Long, a member of the Perseus Books Group, 2014), edited by Holly Hughes on Thursday, October 6.
This book can be had for $4 from an Amazon reseller (incl. shipping and handling). It may also be available in public libraries.
To RSVP email the Book Group at firstname.lastname@example.org. The Book Group is open to anyone who can read, loves cooking a dish, and likes a good conversation.
For this session, Book Group members need to select three essays, from those not yet chosen by other group members, for which you will be responsible: read them, be able to summarize them at the session, and have a leading question for the essay.
With RSVP you will receive a link to a google spreadsheet where you can register your choice. To RSVP email the Book Group at email@example.com.
The Book Group meets the first Thursday of the month, 7 – 9pm. It’s a convivial dinner. Please bring a dish for four and a beverage.
You don’t need to be a member of Slow Food, although – of course – we hope that with time you will become one. Location for this session in Rohnert Park with RSVP. Otherwise we meet in Sebastopol.
Best Food Writing 2014 on Goodreads
For fourteen years, Best Food Writing has served up the creme de la creme of the year’s food writing. The 2014 edition once again offers the tastiest prose of the year, from a range of voices: food writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections devoted to “A Table for Everyone” and “Back to Basics,” you’ll find a topic and a flavor for every appetite—the cutting-edge, the thoughtful, the provocative, and the hilarious—a smorgasbord of treats for the foodie in all of us.
(Goodreads, with 400+ readers reflections)
Jane Smiley’s review on New World Reviews.
Table of Contents of Best Food Writing 2014
THE WAY WE EAT NOW
A TABLE FOR EVERYONE
BACK TO BASICS
Forget the clock, remember your food, from Eat Your Vegetables: Bold Recipes for the Single Cook / Joe Yonan
The man machine, Fool #5 / Oliver Strand
Cooking as the cornerstone of a sustainable food system, Civil Eats 2013 / Kim O’Donnel
How to boil water, Eat the Love 2014 / Irvin Lin
The lions of Bangkok street food, Roads and Kingdoms, 2013/ Matt Goulding
How to cook a turkey, The Dinner Files, Nov 24, 2013 / Molly Watson
And baby makes free-for-all, bon appétit/ Adam Sachs (The Obsessivore)
The science of the best chocolate chip cookies, The Food Lab / J. Kenji López-Alt
How to cook chicken cutlets, and give yourself a reason to keep living, Deadspin / Albert Burneko
Smelted, Full Grown People / Sara Bir
STOCKING THE PANTRY
Yellow Dutch / Rich Nichols
SOMEONE’S IN THE KITCHEN
Learning how to taste, Chapter 6 from Edible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet / Daniella Martin
About the Editor of Best Food Writing 2014
“Are you the same Holly Hughes who –– ?”
“Well, there are many Holly Hugheses around . . . I am only some of them. Click the links to the left to learn about the various things I do.” The true Holly Hughes, food writer.
More by Holly Hughes
Besides the Best Food Writing series we discovered this essay by Holly Hughes, Luxury, in: Alone in the Kitchen with an Eggplant‚ Riverhead Books‚ 2008, edited by Jenni Ferrari-Adler.