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Biography & Autobiography - Culinary
From the aquatic world's Michael Pollan a former fisherman's
memoir, manifesto, and vision for the future of food.
seaweed
Easy to grow, sustainable, and great for the environment, ocean vegetables are plentiful (there are more than ten thousand edible varieties), nutritious, and delicious (as recipes from James Beard Award-winning chef Brooks Headley included here will show).
Easy to grow, sustainable, and great for the environment, ocean vegetables are plentiful (there are more than ten thousand edible varieties), nutritious, and delicious (as recipes from James Beard Award-winning chef Brooks Headley included here will show).
A groundbreaking memoir about the intersection of race, fame,
and food, from the Top Chef star and Forbes and
Zagat 30 Under 30 honoree
By the time he was twenty-seven, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked about restaurants in America.
By the time he was twenty-seven, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked about restaurants in America.
Trailblazing food writer and beloved restaurant critic Ruth
Reichl took the risk (and the job) of a lifetime when she entered
the glamorous, high-stakes world of magazine publishing. Now, for
the first time, she chronicles her groundbreaking tenure as editor
in chief of Gourmet, during which she spearheaded a
revolution in the way we think about food.
Camas Davis was at an unhappy crossroads. A longtime magazine
editor, she had left New York City to pursue a simpler life in her
home state of Oregon, with the man she wanted to marry, and taken
an appealing job at a Portland magazine. But neither job nor man
delivered on her dreams, and in the span of a year, Camas was
unemployed, on her own, with nothing to fall back on.
In a tale replete with scandal and opulence, Luke Barr, author
of the New York Times bestselling Provence, 1970,
transports readers to turn-of-the-century London and Paris to
discover how celebrated hotelier César Ritz and famed chef
Auguste Escoffier joined forces at the Savoy Hotel to spawn the
modern luxury hotel and restaurant, where women and American Jews
mingled with British high society, signaling a new social order and
the rise of the middle class.
From the best-selling cookbook author, beloved and award-winning
television personality, and hugely successful restaurateur--a
heartwarming, emotional, revelatory memoir told with all her
hallmark warmth and gusto.
Lidia's story begins with her upbringing in Pula, a formerly Italian city turned Yugoslavian under Tito's communist regime.
Lidia's story begins with her upbringing in Pula, a formerly Italian city turned Yugoslavian under Tito's communist regime.
The true adventures of David Fairchild, a
late-nineteenth-century food explorer who traveled the globe and
introduced diverse crops like avocados, mangoes, seedless
grapes—and thousands more—to the American
plate.
In the nineteenth century, American meals were about subsistence, not enjoyment.
In the nineteenth century, American meals were about subsistence, not enjoyment.
A noted entrepreneur, food writer, and recipe developer serves up
an evocative adventure story abouther quest to find healing,
meaning, and a place at the table.
Hunger comes to us in many forms, writes Lia Huber—we long to be satisfied not just physically, but emotionally and spiritually as well.
Hunger comes to us in many forms, writes Lia Huber—we long to be satisfied not just physically, but emotionally and spiritually as well.
The New York Times bestselling and critically acclaimed
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.
A beautifully written food memoir chronicling one woman’s
journey from her rural Midwestern hometown to the intoxicating
world of New York City fine dining—and back again—in
search of her culinary roots
Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.
Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.
A funny, moving memoir about a son’s discovery that his
mother has a genius for understanding the intimate connections
between cooking, people and love
Peter Gethers wants to give his aging mother a very personal and perhaps final gift.
Peter Gethers wants to give his aging mother a very personal and perhaps final gift.
INSTANT NEW YORK TIMES BESTSELLER, A NEW YORK
TIMES CRITICS' PICK, AND A PERFECT HOLIDAY GIFT
“Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.
“Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.
