Download Best Food Writing 2014 by Holly Hughes PDF

By Holly Hughes

For fourteen years, top nutrition Writing has served up the creme de los angeles creme of the year's foodstuff writing. The 2014 version once more deals the tastiest prose of the 12 months, from various voices: nutrients writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections dedicated to "A desk for Everyone" and "Back to Basics," you'll discover a subject and a taste for each appetite—the state of the art, the considerate, the provocative, and the hilarious—a smorgasbord of treats for the foodie in all of us.

Contributors contain: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. part, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas condominium, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh

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Preheat the oven to 425°F. Grease a 9-inch square baking pan. 2. Mix together the flour, baking powder, cornmeal, sugar, and salt. 3. Add the eggs and milk and mix. Stir in the melted butter and mix until all the dry ingredients are incorporated. 4. Pour the batter into the prepared pan. Bake for 20 minutes, or until a wooden toothpick inserted into the center comes out clean. ARTISANAL GLUTEN-FREE [28] COOKING garlic naan [ MAKES 12 PIECES ] We admit, we’ve never been to India. But that doesn’t stop us from loving Indian food.

5. yeast bread, it would normally be allowed Pull the oven rack with the pizza stone on it par- to rise for at least 1 hour, and as such can tially out of the oven (to allow easier access to the back of the pizza stone), and place as many be time-consuming to make. However, rounds on the stone as will fit with 1 inch of space thanks to the nuances of gluten-free bak- between each. Brush the tops with butter. Push ing and this recipe, we find you can go the rack back in the oven and bake the naan for 5 straight to the oven without waiting.

4. Mix together the flour, baking powder, and salt in a large bowl. 2. instructions, but do not open the waffle iron (no Add the egg yolks, milk, and vanilla and mix. ) until the waffle is fully cooked. 5. the melted butter and mix just until combined. 3. Cook a waffle according to your waffle maker’s Remove the waffle and repeat to make 5 waffles. Whip the egg whites in a separate bowl until stiff peaks form. ) Tenderly fold the egg whites into the batter. I F YOU ’ RE SETTING aside the waffles in order to serve them all at once, keep in mind that stacking will result in soggy waffles.

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