The Best American Food Writing 2018 (Best American Food Writing Series, Book 1)

Trade paperback, new, no creasing to the spine. Pages are clean and unread throughout. From my personal library. Published by Mariner Books, an imprint of Houghton Mifflin Harcourt, 2018. This is the inaugural volume in the Best American Food Writing series. Ruth Reichl, the volume's guest editor, served as Editor in Chief of Gourmet magazine from 1999 to 2009 and was previously restaurant critic for The New York Times and the Los Angeles Times; she is the bestselling author of several memoirs including Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires. Silvia Killingsworth, series editor, was previously managing editor of The New Yorker. Arranged alphabetically by author, the collection's essays range widely, from school lunch politics to the cultural and social dimensions of eating, encompassing both celebration and critique of American food culture. ISBN 978-1-3286-6224-8.