The Best American Food Writing 2021

Product Description
The year’s top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton.
“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 her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most.
THE BEST AMERICAN FOOD WRITING 2021 INCLUDES • BILL BUFORD • RUBY TANDOH • PRIYA KRISHNA • LIZA MONROY • NAVNEET ALANG • KELSEY MILLER HELEN ROSNER • LIGAYA MISHAN and others
About the Author
GABRIELLE HAMILTON is an American chef and author. She is the chef and owner of Prune, a restaurant in New York City, and the author of
Blood, Bones, and Butter, a memoir.
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.