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2008’s best food writing will make you hungry

By Carolyn Kellogg
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If you can read a recipe by Chez Panisse’s Alice Waters without a twinge of hunger, you have a stronger stomach than me. Like a trip to the grocery store, the recipe section of ‘Best Food Writing 2008’ should not be undertaken on an empty stomach. The 400-page anthology, now on shelves, includes plenty of other writing: on cloned cows, food in post-Katrina New Orleans, local restaurateurs, sublime burgers and other food trends. Read more here.

-- Carolyn Kellogg

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Carolyn Kellogg

Carolyn Kellogg is a prize-winning writer who served as Books editor of the Los Angeles Times for three years. She joined the L.A. Times in 2010 as staff writer in Books and left in 2018. In 2019, she was a judge of the National Book Award in Nonfiction. Prior to coming to The Times, Kellogg was editor of LAist.com and the web editor of the public radio show Marketplace. She has an MFA in creative writing from the University of Pittsburgh and a BA in English from the University of Southern California.

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