Showing titles in Culinary

For aspiring chefs, seasoned cooks, or anyone with an appetite for personal growth and leadership insights, Chef's PSA: Bad Sous, Good Chef is a must-listen. It's more than just a story—it's a journey towards becoming your best self, served up in a delectable narrative that will leave you hungry for more.

In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better.

Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.

Here is the delicious life of one of the most beloved figures in 20th-century American culture. With a swooping voice, an incredible sense of humor, and a passion for good food, Julia Child ushered in the nation's culinary renaissance.

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession and whether she, too, could become a “cork dork”.

Don Arnoldo de la Rocha es originario de la sierra de Chihuahua. Aprendió a trabajar la tierra desde los seis años, usó zapatos a partir de los ocho y entró a la escuela a los once.

In The Wine Lover's Daughter, Anne Fadiman examines - with all her characteristic wit and feeling - her relationship with her father, Clifton Fadiman, a renowned literary critic, editor, and radio host whose greatest love was wine. An appreciation of wine - along with a plummy upper-crust accent, expensive suits, and an encyclopedic knowledge of Western literature - was an essential element of Clifton Fadiman's escape from lower-middle-class Brooklyn to swanky Manhattan. But wine was not just a class-vaulting accessory; it was an object of ardent desire.

In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious.

Call Me Chef, Dammit! is the inspiring story of Andre Rush, who became an overnight sensation in 2018, after a photograph of his now-famous 24-inch biceps went viral. However, his journey to that moment could never be captured in a fleeting moment.

This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.

A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi's unlikely path from an immigrant childhood to a complicated life in front of the camera - a tantalizing blend of Ruth Reichl's Tender at the Bone and Nora Ephron's Heartburn.

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."

From the bestselling author and host of the wildly popular Undisclosed podcast, a warm, intimate memoir about food, body image, and growing up in a loving but sometimes oppressively concerned Pakistani immigrant family.

Madhur (meaning sweet as honey) Jaffrey grew up in a large family compound by the Yamuna River in Delhi where her grandfather often presided over dinners with forty or more members of his extended family savoring together the wonderfully flavorful dishes that were forever imprinted on Madhur's palate.

Fatima Ali won the hearts of viewers as the Fan Favorite of Bravo’s Top Chef in season fifteen. Twenty-nine years old, she was a dynamic, boundary-breaking chef and a bright new voice for change in the food world. After the taping wrapped and before the show aired, Fati was diagnosed with a rare form of bone cancer. Not one to ever slow down or admit defeat, the star chef vowed to spend her final year traveling the world, eating delicious food, and making memories with her loved ones. But when her condition abruptly worsened, her plans were sidelined.

Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book is a product of these combined gluttonies.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.

A is for Aronia, berry member of the apple family, clothes-stainer, super-fruit with reputed healing power. D is for Durian, endowed with a dramatic rind and a shifting odor - peaches, old garlic. M is for Medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. In this work of unique invention, these and other difficult fruits serve as the central ingredients of 26 lyrical essays that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical.

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.

Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza.