Holly Hughes’ annual collection, Best Food Writing, is always one of our favorite reads, and this year we’re proud that an essay from Cassoulet was included in the collection! Aleksandra Crapanzano’s gorgeous and moving essay, Lobster Lessons, will now find an even wider audience, and we couldn’t be happier.
By caroline in Uncategorized Tags: Bethany Saltman, cassoulet book, contributors, deborah copaken kogan, edward levine, gregory dicum, jeff gordinier, karen valby, keith blanchard, Max Brooks, neal pollack, paul kogan
Lisa and I were smart (and lucky) (and smart) enough to marry guys who know their way around the kitchen (I’ve linked our names to a couple posts, but click on the Dad’s cooking tag to see just how much we write about them). And it’s not just these two. For Father’s Day, here’s a look at some of the contributors to Cassoulet who prove that dads know their way around the kitchen, garden, and grocery store, too. Nine of the anthology’s essays reflect on the ways our fathers – for good or ill — shape our food choices.
Food reporting is not Thomas Peele’s usual beat. Peele is an award-winning investigative journalist for the Bay Area News Group and author of Killing the Messenger: A Story of Radical Faith, Racism’s Backlash, and the Assassination of a Journalist,which Publisher’s Weekly calls an “eye-opening narrative about radical religion and its consequences. Peele renders characters and scenes with rich detail and his chronicle of events surrounding Bailey’s death unfolds with the seamlessness of a fictional thriller, would that were the case.” More
Editing an anthology is a very chicken-and-egg process. You need essays in order to get a publishing contract, but you need a publishing contract in order to get essays. So, basically, you need good friends and family to write with no guarantee of publication. More
Jeff Gordinier writes for the NY Times Dining and Wine section. Since joining the staff in 2010, he has written too many articles to count, on subjects ranging from the poetry of cheese mongers, to cooking with just-killed chicken, to mindful eating, to a hilarious debate over homemade vs. Heinz ketchup. More