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Comedian Jim Gaffigan reveals his most intimate food memories, opinions, and fantasies that will keep you laughing all the way to the refrigerator. “What are my qualifications to write this book? None really. So why should you read it? Here’s why: I’m a little fat. If a thin guy were to...

A lush memoir from James Beard Award-winning food and travel writer Tarajia Morrell explores growing up in one of New York’s most renowned wine families, her wild road to self-discovery, and her search for love and success in all the right—and wrong—places.

From award-winning chef, author, television personality, and activist Melissa King comes an intimate, captivating memoir about family, food, and finding her voice as a queer Chinese American chef Growing up, Melissa King lived for the moment she would come home from school, grab her prized meat...

Den dag, da Francis Cardenau faldt bevidstløs om på restaurant Umami, ændrede hans liv sig. I 45 år havde han stået bag et komfur og gjort det, han er bedst til: at lave mad på allerhøjeste niveau. Først på nogle af verdens førende restauranter i Paris, siden i Danmark, hvor han med sin kompromisløse kogekunst var den første til at hente to michelinstjerner til landet.

NEW YORK TIMES BESTSELLER “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her...

From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.

Barbara Kingsolver opens her home to us, as she and her family attempt a year of eating only local food, much of it from their own garden. Inspired by the flavours and culinary arts of a local food culture, they explore many a farmers market and diversified organic farms at home and across the country. With characteristic warmth, Kingsolver shows us how to put food back at the centre of the political and family agenda.

NEW YORK TIMES BESTSELLER Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin. NAMED...

From podcast host Sutanya Dacres comes Dinner for One, an unforgettable memoir of how she rebuilt her life after her American-in-Paris fairy tale shattered, starting with cooking dinner for herself in her Montmartre kitchen When Sutanya Dacres married her French boyfriend and moved to Paris at...

In this brilliant new book, one of the world’s leading restaurateurs shares wit and wisdom from a distinguished 40-year career and offers deep insight into some of life’s most intriguing issues. 'Wildly, warmly and wonderfully readable and revealing' Stephen Fry 'A true masterpiece that...

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard...

A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen. Take a well-fed nine-year-old with a big family and a fancy education. Fold in 2...

Victory in the Kitchen is a culinary biography: a life lived through food, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York. While Georgina Landemare saw herself as ordinary, her accomplishments, and the life she lived, were anything but. She started her career as a nursemaid and ended it cooking for one of the best-known figures in British history, Winston Churchill, a man to whom food was central as a diplomatic tool in a time when the world was embroiled in a worldwide war.

No Lucks Given, by Chef Brother Luck, is a powerful reflection on the most vital parts of the human experience: identity, community, and work. Packed with pain, passion, honor, and hope, No Lucks Given is an encouragement to everyone who has ever doubted themselves or God, whether they grew up on the streets or not—life is hard, but there is hope.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

Molly Irani, the visionary cofounder of the James Beard Award–winning restaurant Chai Pani, shares her passion for hospitality and story of building a thriving business that puts people first. Growing up with parents who owned a restaurant, Molly understood the power of service but also had a...

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

The definitive, career-spanning collection of writing from Anthony Bourdain, assembled for the first time Anthony Bourdain represented many things to many people—and he had many sides. But no part of his identity was more important to him, and more longlasting, than that of a writer. The...

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 70s who revolutionized modern cooking.In The Secret History of French Cooking, Luke Barr takes readers inside the...

From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. 'In the words of my father, my birth caused no end of trouble...' From the moment she came into the world - two weeks early, throwing her parents' lives into disarray - Mary has gracefully but firmly done things...