By Holly Hughes
For fourteen years, top meals Writing has served up the creme de l. a. creme of the year's nutrition writing. The 2014 version once more deals the tastiest prose of the 12 months, from more than a few voices: nutrition writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections dedicated to "A desk for Everyone" and "Back to Basics," you'll discover a subject and a taste for each appetite—the state-of-the-art, the considerate, the provocative, and the hilarious—a smorgasbord of treats for the foodie in all of us.
Contributors comprise: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. side, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas condo, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh
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Il tofu è il risultato di particolari lavorazioni della soia, frutto della tradizionale sapienza nutrizionale millenaria dei popoli orientali.
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Additional info for Best Food Writing 2014
Ingredients in vegan recipes are often optional and or substitutable. Unlike a soufflé, vegan food is very forgiving. So don’t be discouraged if you don’t have exactly the right ingredient for a recipe. If you don’t have a red onion, use scallions or a yellow onion or even dried onion flakes. If your recipe calls for French lentils and you have only regular lentils, that’s okay. If you use oregano when marjoram is called for, your food will not suffer for it. Unless you are making a grilled cheese sandwich, you can usually omit the vegan cheese from vegan recipes, especially when it is intended as a topping, such as in burritos or salads.
So don’t be discouraged if you don’t have exactly the right ingredient for a recipe. If you don’t have a red onion, use scallions or a yellow onion or even dried onion flakes. If your recipe calls for French lentils and you have only regular lentils, that’s okay. If you use oregano when marjoram is called for, your food will not suffer for it. Unless you are making a grilled cheese sandwich, you can usually omit the vegan cheese from vegan recipes, especially when it is intended as a topping, such as in burritos or salads.
And those are still driving forces behind the kind of advice I give about nutrition and the type of food choices I make for myself. But if we stop at those concerns—as important as they are— it’s a pretty limited and narrow way of looking at food choices. Food choices have such far-reaching impacts. As a nutrition professional, I feel obligated to share information that acknowledges the impacts, not just on health, but on the lives of animals and the environment, too. THE LIVES OF FARMED ANIMALS Current agricultural processes are committed to producing animal protein quickly and cheaply.