Today, it's First We Feast's Chris Schonberger, asking very, very important questions. Like: "Which book would open my mind and lure me to the stove, and which would send me slumping back into my Pret A Manger-by-day, Maple-by-night holding pattern?" And: "Where you at, copy editor?!"
Read past judgments here, including Phyllis Grant's epic The Food Lab vs. Zahav showdown, Yotam Ottolenghi waxing poetic about The Hot Bread Kitchen Cookbook, and that time Brooks Headley let his books battle it out during staff meals at Superiority Burger.
Listen to our podcast to hear how it works behind the scenes of The Piglet—i.e. how the sausage is made.
The Piglet—inspired by The Morning News' Tournament of Books—is where the 16 most notable cookbooks of the year face off in a NCAA-style bracketed tournament. Watch the action and weigh in on the results!
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
See what other Food52 readers are saying.