We are delighted to host a panel of writers to discuss the 2020 edition of Best American Food Writing, moderated by Silvia Killingsworth. Panelists include J. Kenji Lopez-Alt, Hannah Goldfield, Joshua David Stein and Kwame Onwauchi.
How this works: This event will be broadcast live on Zoom. Registering will provide you with a unique access link in an email. At the event time, click that link to watch the talk. During the event, feel free to ask questions using the Q/A or chat feature.
This author talk is FREE, but you can support it by purchasing a copy of the book here. Thank you!
J. Kenji Lopez-Alt, guest editor, is author of The Food Lab: Better Home Cooking Through Science, a New York Times bestseller and winner of the James Beard Award for general cooking and of Book of the Year by the International Association of Culinary Professionals. He is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall, and author of the James Beard Award–nominated column The Food Lab and Every Night Is Pizza Night. He lives in San Mateo with his wife Adriana and daughter Alicia.
Silvia Killingsworth is an editor at Bloomberg News. She previously worked at The Cut, The Awl, and The New Yorker. She lives in Westchester County, NY.
Hannah Goldfield is the food critic for The New Yorker, where she writes the weekly Tables for Two restaurant column as well as food-related essays and reported stories.
Joshua David Stein is an author and a journalist. He is the co-author of Notes from A Young Black Chef, Il Buco: Recipes & Stories, The Nom Wah Cookbook and Food & Beer and the author of To Me He Was Just Dad, the forthcoming cookbook Mouths to Feed and many children's books, most recently The Invisible Alphabet.
Kwame Onwuachi is a James Beard Award-winning Chef, and author of “Notes from a Young Black Chef,” published by Alfred A. Knopf.
About the book
The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
J. Kenji López-Alt, best-selling author and winner of numerous awards, selects the year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.