The Best American Food Writing 2020

$17 · Offered by Kitchen Arts & Letters

Sifting through the vast number of written works on food and drink published every year in the US is a huge task, but J. Kenji Lopez-Alt, author of The Food Lab and Every Night is Pizza Night , has done it very ably in this collection of 25 pieces taken from newspapers, magazines, blogs, and books. Among the authors and pieces you’ll encounter: Cynthia R. Greenlee: A Real Hot Mess: How Grits Got Weaponized Against Cheating Men José R. Ralat: The Demand for “Authenticity” Is Threatening Kansas City’s Homegrown Tacos Korsha Wilson: A Critic for All Seasons Pete Wells: Peter Luger’s Used to Sizzle. Now It Sputters Amelia Nirenberg: Hard Times for a Hot Commodity, the Prized New Mexico Chile A very welcome distraction! Paperback.

• Binding: Hardcover

Found via Rare Books Intel, a search across rare-book dealers, auction houses and marketplaces worldwide.