By Holly Hughes
Anthony Bourdain, John T. side, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. those are only a number of the celebrated writers and foodies whose paintings has seemed in Best nutrients Writing over the last fifteen years. even if written by way of a longtime journalist or an up-and-coming blogger, the essays provided in every one variation signify the cream of that year's crop in nutrition writing. And 2015 delivers to uphold an analogous excessive criteria with a dynamic mixture of writers providing provocative journalism, exciting profiles, relocating memoir, and extra.
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Additional info for Best Food Writing 2015 (Best Food Writing)
Yes, Moss can be a bit insufferable (if cute). But given that we live in a city where good food is often conflated with existential enlightenment, I have to ask myself: What, exactly, is the problem? What’s so off-putting about a pint-size epicure? indd 32 8/13/15 10:49 AM Kids These Days • 33 Perhaps it’s an issue of privilege and perspective. I like to think that my obsession with good eating is the kind that stems from a relatively deprived upbringing backed by years of culinary bootstrapping.
Mocking up multiple versions of 20 seasonal lattes would be prohibitively expensive, so it was Dukes’s job to put forward four contenders from that original list—four drinks worthy of analysis, scrutiny, and tasting over and over again. Three of the drinks he presented to a team headed by Michelle Gass, then the vice president of beverages, were unimpeachably logical— they ranked at the top of the customer survey. There was a chocolate- caramel concoction, a latte with orange flavoring and spices, and another dubbed the cinnamon streusel latte that would later be released as the cinnamon dolce latte.
Whether it’s easy or not. ” It was a humbling glimpse into the lives of people who don’t like to cook, because the lack of time and the fact that as a food writer and recipe developer I’d already spent most of the day cooking turned me into someone who no longer looked forward to making dinner. Suddenly I understood in a visceral way the trajectory of humanity—the minute people get any money they tend to pay people to do three things: clean their house, watch their kids and cook their dinner. As my husband and I checked in to confirm who was picking up the kid and what dinner might be, I came to understand why so many housewives used to have a “pork chops on Tuesday” weekly rotation: at least the menu didn’t need to be reinvented every night.