{"product_id":"the-best-american-food-writing-2019-paperback","title":"The Best American Food Writing 2019 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSilvia Killingsworth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA NATIONAL BESTSELLER \u003cp\u003e\u003c\/p\u003e\n\u003cem\u003eNew York Times\u003c\/em\u003e best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Good food writing evokes the senses,\" writes Samin Nosrat, best-selling author of \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e and star of the Netflix adaptation of the book. \"It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.\" Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in \u003cem\u003eThe Best American Food Writing 2019\u003c\/em\u003e will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSAMIN NOSRAT, guest editor, is a food columnist for the \u003ci\u003eNew York Times Magazine\u003c\/i\u003e and the best-selling author of \u003ci\u003eSalt, Fat, Acid\u003c\/i\u003e, \u003ci\u003eHeat\u003c\/i\u003e, now a Netflix original series. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e SILVIA KILLINGSWORTH, series editor, is a digital editor at \u003ci\u003eBloomberg Businessweek\u003c\/i\u003e.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984035414317,"sku":"9781328662255","price":20.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/NC85NHNyZEhva2t3NXZIZWYyM1E4dz09.webp?v=1776081523","url":"https:\/\/ishookbooks.com\/products\/the-best-american-food-writing-2019-paperback","provider":"iShook Books","version":"1.0","type":"link"}