Showing titles in Culinary

Julia Child's 20' x 14' kitchen was a serious workspace and recipe-testing lab that exuded a sense of mid-century homey comfort. Now, it has been on display at the National Museum of American History in Washington, DC, for most of the past twenty years. Between lively narrative and detailed commentary on Julia's favorite kitchen gadgets, Julia Child's Kitchen illuminates the stories behind the room's design, use, significance, and legacy, showing how deeply Julia Child continues to influence food today.

Anthony Bourdain was an American celebrity chef, author, travel documentarian, and television personality who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. He was considered one of the most influential chefs in the world.

Long based in Chicago, Iliana and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she had long expressed as a chef, but experienced most intensely growing up.

“A delicious and mouthwatering book about food and family, the complicated love for both, and how that shapes us into who we are . . . I absolutely loved it!” —Valerie Bertinelli From the bestselling author and host of the wildly popular Undisclosed podcast, a warm, intimate memoir about...

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”.

In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women’s Wear Daily, his main experience of...

Read by the author, Or Rosenboim. A gorgeous, evocative memoir of family, food and migration. As a child, Or Rosenboim’s knowledge of her family history was based on the food her grandmothers cooked for her – round kneidlach balls in hot chicken broth, cinnamon-scented noodle kugel, stuffed...

When the Saulnier sisters suffer one disappointment too many in their native France, they decide to pack up and try their luck in America. As journalists, they have the run of the country, following stories that take them to places where most Americans have never been - from the back roads of Appalachia to an underground village of homeless people in the New York City subway system. And along the way, they dine on: Nathan's Famous hot dogs at the annual hot dog-eating contest in Coney Island.

The maverick chef and co-founder of the wildly popular Kogi BBQ taco trucks, pays homage to the city he loves with this cookbook that captures the inventive, creative, and border crossing spirit of Los Angeles “Spaghetti Junction” is the bittersweet nickname native Angelenos use to describe...

For more than 30 years, Patience Gray, author of the celebrated cookbook Honey from a Weed, lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door.

“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful tour of France, England, and Italy, YouTube...

Inside Rich Chef Poor Chef, you'll discover THE EXACT METHODS Yusuf used to go from a small Istanbul kitchen to running 500+ room luxury hotels and create your own economy.

Tohle je svět chlapů s vařečkou v ruce. Z kuchyní, které jedou na plný plyn. Šéfkuchař Anthony Bourdain předvádí čirou radost z přípravy kvalitního pokrmu na profesionální úrovni a chce, abyste poznali, jak to vypadá a voní v rámusící a syčící kuchyni velkoměstské restaurace. Akčně vás zasvětí do žargonu a černého humoru, jaký lze zaslechnout v předních kuchařských liniích. Začíná svým prvním kulinářským zážitkem a přes školní léta se konečně dostává do opravdové kuchyně. S tím přichází i historky, z nichž tuhne úsměv na rtech, aby se posluchač za chvilku nezřízeně rozesmál.

In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. 

"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...

“I do not know of any one in the United States who writes better prose.” —W. H. Auden A practical, culinary, and philosophical guide on how to eke out joy and delight in difficult times. There is perhaps no other book that speaks so powerfully to hunger and its pangs and to the ingenuity...

NATIONAL BESTSELLER An Economist Best Book of 2024 A Shelf Awareness Best Book of 2024 Legendary editor Judith Jones, the woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due...

When he first visited Paris as a young student, artist Louis Jansen van Vuuren could never have imagined that one day he would end up owning a château in rural France. Almost French is the entertaining, often hilarious account of his induction over the past 21 years into all things French: snooty waiters, highbrow countesses, numerous faux pas with the French language and, of course, encounters with the infamous French bureaucracy.

Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn’t turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.

The spatter of sauce in a pan, a cook's subtle deviation from a recipe, the careful labour of cooking for loved ones: these are not often the subjects of critical enquiry. Cooking, we are told, has nothing to do with serious thought; the path to freedom and fulfilment, especially for women, leads directly out of the kitchen. In this invigorating, revelatory book, Rebecca May Johnson rewrites the kitchen as a space of infinite variety and infinite potential.