Mariner Books
The Best American Food Writing 2019
Key Metrics
- Samin Nosrat
- Mariner Books
- Paperback
- 9781328662255
- 8.2 X 5.4 X 0.8 inches
- 0.55 pounds
- Cooking > Essays & Narratives
- English
Secure TransactionBook Description
New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.
Good food writing evokes the senses, writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us. Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds.
Author Bio
Hi. I'm Samin Nosrat. I cook. I write. I teach.
As an undergraduate studying English at UC Berkeley, I took a detour into the kitchen at Chez Panisse restaurant that's happily determined the course of my life and career. Since 2000, I've pursued my twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness.
I learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer extant) Eccolo in Berkeley. I studied poetry with Bob Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. Alice Waters and farmer Bob Cannard have taught me more about land stewardship than anyone else.
My first book is the New York Times Bestselling, James Beard Award-winning Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is illustrated by the inimitable Wendy MacNaughton. A documentary series based on the book is now streaming on Netflix. I am also one of five food columnists for the New York Times Magazine.
But mostly, I live to cook and eat with my friends, surf, sleep under the stars, & read and write and listen to good music.
Source: ciaosamin.com
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