Best American Food Writing 2020

Best American Food Writing 2020
J Kenji Lopez-Alt, Silvia Killingsworth
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NZ$ 36.99
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NZ$ 29.59
Paperback
h210 x 140mm - 272pg
1 Dec 2020 US
International import eta 7-19 days
9780358344582
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The year' s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. J. Kenji Lopez-Alt, best-selling author and winner of numerous awards, selects the year' s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings. AUTHORS: J. Kenji Lopez-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and the author of the James Beard Award-nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. Silvia Killingsworth is the digital editor of Bloomberg Businessweek and a former editor of The Awl and The Hairpin. Prior to that she was the managing editor of The New Yorker, and wrote regularly for their magazine and website. She lives in Westchester County, New York.
J. KENJI LOPEZ-ALT, guest editor, is the chief culinary adviser of Serious Eats, chef/partner at Wursthall, and the author of the James Beard Award-nominated columnThe Food Lab. SILVIA KILLINGSWORTH, series editor, is a digital editor at Bloomberg Businessweek.
Status: No local stock, title imported to order
ISBN-13: 9780358344582
Published: 1 Dec 2020
Published In: United States
Imprint: Houghton Mifflin Harcourt Publishing Company
Publisher: Houghton Mifflin Harcourt Publishing Company
Format: Paperback
Height: 210mm
Width: 140mm
Pages: 272

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