Best Food Writing 2011
Best Food Writing 2011 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and websites, featuring both established food writers (such as Anthony Bourdain and Ruth Reichl), rising stars (such as J. Lopez Kenji-Alt and Novella Carpenter), and some literary surprises (Jonathan Safran Foer, who contributed to Best Food Writing 2010).
Title: Best Food Writing 2011
Author: Holly Hughes
The Handbook for Enhancing Professional Practice 2008 US$ 27.95 190 pages
The Holy Bible 1900 US$ 4.95 4313 pages
The Craft of Research, Third Edition 2009 US$ 17.00 337 pages
The New York Times Manual of Style and Usage, 5th Edition 2015 US$ 12.99