Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Origins of French Cooking
A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family — from the author of the bestselling Heat.
A raw and riveting memoir-in-pieces about food, family and opportunities both taken and missed also includes a selection of recipes. (biography & autobiography).
An award-winning Polish journalist, traveling across four continents, visits the kitchens of the 20th century's most infamous dictators, providing a knife's-edge view of what it was like to be behind the scenes at some of the turning points of the last century.
The award-winning New York Times food editor celebrates the art of Sunday suppers and the joys of gathering with friends and family, complementing simple, traditional recipes for small and larger groups with tips about rendering classics distinctive. Illustrations.
The country's youngest sommelier describes her experiences recommending and selling thousands of dollars of wine at a Michelin-starred restaurant where she still contended with groping patrons and abusive bosses in the fast-paced, but toxic restaurant world.
Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country.
The Emmy Award-winning Food Network chef shares 125 new recipes while relating the intimate stories behind them, recounting personal milestones and the culinary traditions that do not appear in her shows and articles.
A world-renowned Spanish chef and an award-winning food author present a collection of tricks and tips that focus on the vibrancy and diversity of vegetable-based dishes such as lentil stew, vegetable paella and the classic Spanish gazpacho. 150,000 first printing.
The founder of the online magazine Tablet presents a collection of culturally and historically significant foods of the Jewish people, with essays, stories and recipes from leading food-culture personalities meant to stimulate debate and discussion.
The Top Chef star traces his culinary coming-of-age in both the Bronx and Nigeria, discussing his eclectic training in acclaimed restaurants while sharing insights into the racial barriers that have challenged his career.
The acclaimed author of A Replacement Life shifts between heartbreak and humor in this gorgeously told, recipe-filled memoir. A family story, an immigrant story, a love story, and an epic meal, Savage Feast explores the challenges of navigating two cultures from an unusual angle.