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Summary
Julia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking.
In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private...
In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private...
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for
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It is rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It is even rarer when that someone is a middl0--aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that is exactly what Julia Child did. The warble voiced doyenne of television cookery became an iconic cult figure and joyous rule breaker as she touched...
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When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death. Now, for the first time, people have been granted a look into Bourdain's life through the stories and recollections of...
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Chef and television personality Aarón Sánchez recounts his formative years and how he fell in love with the culinary world. From a summer spent in New Orleans with Paul Prudhomme during his adolescent years, to a short-lived stint in culinary school, to ups and downs in New York City's ever-changing restaurant scene, and ultimately to the dizzying world of food television, Sánchez draws strength from hard-won lessons and embraces the challenge...
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"A wonderfully engaging memoir from the woman who founded Restaurant Nora, America's first certified organic restaurant--the natural foods pioneer who, earlier than anyone else, made it her mission to bring organic foods to the American table. The current proliferation of organic food and farm-to-table cuisine owes its existence to this mostly unheralded, groundbreaking woman who changed the way we eat as few others have. Growing up on a farm in the...
11) Yes, chef
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"It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Marcus Samuelsson was only three years old when he, his...
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Series
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"It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook--and eat--a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric,...
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A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France
During les trente glorieuses-a thirty-year boom period in France between the end of World War II and the 1974 oil crisis-Paris was not only the world's most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands' Way explores the lives and writings of six...
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"With her first book, Regan announced herself as a writer whose extravagant, unconventional talents matched her abilities as a lauded chef. In her follow-up, she digs even deeper to express the meaning and beauty we seek in the landscapes, and stories, that reveal the forces which inform, shape, and nurture our lives"--
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Appears on list
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In 2004, Momofuku Noodle Bar opened in a tiny space in Manhattan's East Village. Chang, the chef-owner, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. He was about to become one of the most influential chefs of his generation, driven by the question, "What if the underground could become the mainstream?" Here he recounts the improbable...
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"It has been four and a half decades since Alice Waters opened the doors of Chez Panisse, the 'little French restaurant' in Berkeley, California, that has been at the leading edge of the American culinary revolution ever since. Fueled in equal parts by naïveté and a relentless pursuit of beauty and pure flavor, Alice transformed our relationship with food, fine dining, and what it means to eat well. In [this book], Alice reflects on the desultory...