These books serve up writing about food delicious enough to make your mouth water.
Best Food Writing 2008 (Da Capo), edited by Holly Hughes, includes pieces on restaurants, road food and the real story behind Kobe beef by such writers as Calvin Trillin, Michael Pollan, Molly O'Neill and many more.
Eat, Memory: Great Writers at the Table (Norton), edited by Amanda Hesser, collects essays about food from the New York Times by writers you might expect (R.W. Apple, Julia Child) and those you might not (Tom Perrotta, Kiran Desai).
Mouth Wide Open: A Cook and His Appetite (Farrar, Straus & Giroux) by John Thorne and Matt Lewis Thorne is the latest passionate book about "the laying of hands on real food" by the idiosyncratic publishers of the Simple Cooking newsletter.
Colette Bancroft, Times book editor