""A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with...

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

Set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family, Crystal King's seminal debut features the man who inspired the world's oldest cookbook and the ambition that led to his destruction. On a blistering day in the twenty-sixth year of Augustus Caesar's reign, a young chef, Thrasius, is acquired for the exorbitant price of twenty thousand denarii. His purchaser is the infamous gourmet Marcus Gavius Apicius, wealthy beyond...

The Hamilton Cookbook takes you into Hamilton's home and to his table, with historical information, recipes, and tips on how you can prepare food and serve the food that our founding fathers enjoyed in their day. What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook , you'll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes...

Offers forty essays that recount the quest for the perfect fat substitute, the best formula for sourdough bread, and other culinary grails.

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but...

A joyful, comprehensive, energetically illustrated love letter to the culinary treasure that is Paris, from the bestselling author of Let's Eat France!

""In almost any culture, at any time, you can find food writing," writes guest editor Mark Bittman in his introduction. "Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing." The stories in this year's Best American Food Writing are brilliant, eye-opening windows into the heart of our...