25 records matched your query       

04539aam a2200361Ia 4500
001 65020D2472D811EDA0B05B7C49ECA4DB
003 SILO
005 20221203010154
008 110205s2011    pau           001 0 eng d
020    $a 073821518X (pbk.)
020    $a 9780738215181 (pbk.)
035    $a (OCoLC)701015351
040    $a BTCTA $b eng $c BTCTA $d YDXCP $d DPL $d ORX $d FXR $d NHA $d CDX $d BDX $d OCLCF $d OCLCO $d SILO
050  4 $a PN6071.F6 $b B47 2011
082 04 $a 641.3 $2 23
245 00 $a Best food writing 2011 / $c edited by Holly Hughes.
250    $a First Da Capo Press edition.
260    $a Philadelphia : $b Da Capo/Lifelong, $c 2011.
300    $a xii, 305 p. ; $c 21 cm.
505 00 $t On toast, from FoodForTheThoughtless.com / $r by Michael Procopio. $t We shall not be moved, from High on the hog / $r by Jessica B. Harris -- $t From Kenya with love, from the Minneapolis Star-tribune / $r by Rick Nelson -- $t Peasants, from Tin house / $r by Geoff Nicholson -- $t I believe I can fry, from Texax monthly / $r by Katy Vine -- $t Fried-cheese epiphany at a street fair, from Salon.com / $r by Francis Lam -- $t Prep school, from The New York times magazine / $r by Pete Wells -- $t How to become an intuitive cook, from Food & wine / $r by Daniel Duane -- $t Purple reign, from Blood-and-thunder.com / $r by Alan Brouilette -- $t Saints, cakes, and redemption, from LeitesCulinaria.com / $r by Allison Parker -- $t Mock turtle soup, from Fannie's last supper / $r by Christopher Kimball -- $t Nathan Myhrvold's method makes science of cooking, from The San Francisco chronicle / $r by Sophie Brickman -- $t The case for handwriting, from Zesterdaily.com / $r by Deborah Madison -- $t The famous recipe, from Colorado review / $r by Floyd Skloot -- $t Broccolini: what's in a name?, from Gastronomica / $r by Thomas Livingston -- $t A Tomme at Twig Farm, from Immortal milk / $r by Eric LeMay -- $t Breadwinners, from Edible Manhattan / $r by Indrani Sen -- $t A fig by any other name, from Gastronomica / $r by Gary Paul Nabhan -- $t Going full boar in Hawaii, from Bon appétit / $r by Hugh Garvey -- $t Fruits of desire, from Saveur / $r by Mike Madison -- $t Shark's fin: understanding the political soup, from San Francisco weekly / $r by Jonathan Kauffman -- $t Life in a food desert, from The Kansas City star / $r by Jill Wendholt Silva -- $t A tale of two dairies, from Gastronomica / $r by Barry Estabrook -- $t The feed frenzy, from 7x7 magazine / $r by Sara Deseran -- $t A digerati's food diary, from Food & wine / $r by Nick Fauchald -- $t Everyone's a critic, from The Boston globe / $r by Ike DeLorenzo -- $t New Orleans family oyster company devises new business model to stay alive, from The Times-Picayune / $r by Brett Anderson -- $t Reflections on a tin of Vienna sausages, from www.good.is / $r by John Thorne -- $t 800 words on tater tots (no, seriously), from The Chicago tribune / $r by Kevin Pang -- $t Area burger joints take the junk out of fast food, from Edible Boston / $r by Steve Holt -- $t Fry girl's year of eating dangerously, from Phoenix new times / $r by Laura Hahnefeld -- $t Craving the food of depravity, from PoorMansFeast.com / $r by Elissa Altman -- $t In defence of shite food, from Fire & knives / $r by Bryce Elder -- $t The apostle of indulgence, from Playboy / $r by Julian Sancton -- $t Hooked on classics, from Saveur / $r by Jay Rayner -- $t Chinese takeout artist, from Chow.com / $r by Lessley Anderson -- $t The inadvertent education of a reluctant chef, from Blood, bones and butter / $r by Gabrielle Hamilton -- $t Expression, from The sorcerer's apprentices / $r by Lisa Abend -- $t Is the Willows Inn all that?, from The stranger / $r by Bethany Jean Clement -- $t Reconsider the oyster, from Fire & knives / $r by Tim Hayward -- $t Magical dinners, from The New Yorker / $r by Chang-Rae Lee -- $t The golden silver palate, from Alimentum / $r by Ann Hood -- $t When food doesn't heal, from LeitesCulinaria.com / $r by David Leite -- $t Befriending your palate, from Reading between the wines / $r by Terry Theise -- $t On toast, from FoodForTheThoughtless.com / $r by Michael Procopio.
500    $a "A Lifelong original"--P. [4]
500    $a Includes recipe index.
650  0 $a Food writing.
650  0 $a Food $v Literary collections.
650  0 $a Cooking $v Literary collections.
650  0 $a Gastronomy $v Literary collections.
650  0 $a Dinners and dining $v Literary collections.
650  0 $a Food habits $v Literary collections.
700 1  $a Hughes, Holly.
941    $a 2
952    $l PQAX094 $d 20231214052805.0
952    $l PLAX964 $d 20230718090424.0
956    $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=65020D2472D811EDA0B05B7C49ECA4DB