Best Food Writing 2012: We Made the Cut!

We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?). The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, as well as several stories from our sister Edibles around the country.

We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?).   The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, this one on Austria’s cuisine and drinks by St.

John Frizell, owner and bartender extraordinaire of Red Hook’s Fort Defiance, and this one by Rachel Wharton, one of our most prolific and spot-on writers, about Savoy, the decades old Greenmarket-focused restaurant in SOHO that shuttered last year.  The book also features several stories from our sister Edibles around the country.  Find out more here.

Newsletter

Categories

Tags

Stories, events, recipes and more from our editorial staff.