This past Tuesday, the 2013 edition of Best Food Writing went on sale at finer booksellers everywhere. Beneath its eggy cover, you'll find essays from GQ, the Atlantic, the New York Times, and dozens of other magazines and websites. The authors include Michael Pollan, Francis Lam, and Gabrielle Hamilton. Topics discussed include whether seasonal eating is overrated, a discussion of tyranny as the latest fashion in food trends, a barbecue cookoff, the true cost of pork chops, and the mysteries of dim sum.
It's not a collection of food writing without recipes, and this year's Best Food Writing includes recipes for clam chowder, gingerbread cookies, and poached eggs with Canadian bacon on toast, among others. (I don't know exactly what a "Monkey Lovin' Mocha Mouthful" is, but I'd like to eat one now, please.)
But maybe the most important reason to buy a copy of this book is for the familiar name right up at the front, on page 12:
Congratulations to The Stranger's own Bethany Jean Clement, who has also previously appeared in Best Food Writing editions in 2012, 2009, and 2008. With a record like that, I think it's safe to say that The Stranger is home to one of the best food writers in the world.