Preferably gin".īefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. "I wanted the lettuce and eggs at room temperature.the butter-and-sugar sandwiches we ate after school for snack.the marrow bones my mother made us eat as kids that I grew to crave as an adult.There would be no "conceptual" or "intellectual" food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. 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.Named one of the best books of the year by The Miami Herald, Newsday, The Huffington Post, Financial Times, GQ, Slate, Men’s Journal, Washington Examiner, Publishers Weekly, Kirkus Reviews, National Post, The Toronto Star, BookPage, and Bookreporter. 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. “A year that stopped our food world in its tracks,” writes Gabrielle Hamilton in her introduction, reflecting on 2020. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. The year’s top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
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