Gastronomy
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Medium Raw
A Bloody Valentine to the World of Food and the People Who Cook
Paperback      ISBN: 0061718955
The instant New York Times bestseller and follow-up to Anthony Bourdain's blockbuster classic on the cooking life, Kitchen Confidential

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV's Travel Channel. Bourdain calls his book, "A Bloody Valentine to the World of Food and the People Who Cook," and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

Give a Girl a Knife: A Memoir
Give a Girl a Knife
A Memoir
Paperback      ISBN: 0307954919
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.
Inspired by her grandmother's tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York's top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions.
Amy Thielen's coming-of-age story pulses with energy, a cook's eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York's high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy--thick with nostalgia and hard to resist.
My Life in France
My Life in France
Paperback      ISBN: 0307474852

The enchanting, bestselling memoir by America's most beloved chef, My Life in France is being reissued to coincide with the movie based on Julia Child's life, starring Meryl Streep. Illustrations throughout.

Siren Feasts: A History of Food and Gastronomy in Greece
Siren Feasts
A History of Food and Gastronomy in Greece
Hardcover      ISBN: 0415116201

This is a social history of Greek food from the neolithic age, through classical Greece and Byzantine cuisine, to the development of the modern Greek menu. It seeks to demonstrate the social construction placed upon different types of food at different periods.

Cooked: A Natural History of Transformation
Cooked
A Natural History of Transformation
Paperback      ISBN: 0143125338
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.

Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.

In Cooked, Pollan discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Killing It: An Education
Killing It
An Education
Paperback      ISBN: 1101980095

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. Disillusioned by the decade she had spent as a lifestyle journalist, advising other people how to live their best lives, she had little idea how best to live her own life. She did know one thing: She no longer wanted to write about the genuine article, she wanted to be it.

So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else, forcing Camas to question everything she'd believed about life, death, and dinner.

So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey from knowing magazine editor to humble butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole-animal gastronomy thrive despite the rise of mass-scale agribusiness, back to a Portland in the throes of a food revolution, where Camas attempts--sometimes successfully, sometimes not--to translate much of this old-world craft and way of life into a new world setting. Along the way, Camas learns what it really means to pursue the real thing and dedicate your life to it.
Kitchen Creativity: Unlocking Culinary Genius-With Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
Kitchen Creativity
Unlocking Culinary Genius-With Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
Hardcover      ISBN: 0316267805
Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best.

Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes ) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique.

Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo.

Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention.

Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.

You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process.

The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Blood, Bones & Butter
The Inadvertent Education of a Reluctant Chef
Paperback      ISBN: 0812980883

NEW YORK TIMES BESTSELLER - A NEW YORK TIMES NOTABLE BOOK

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald - Newsday - The Huffington Post - Financial Times - GQ - Slate - Men's Journal - Washington Examiner - Publishers Weekly - Kirkus Reviews - National Post - The Toronto Star - BookPage - Bookreporter

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family--the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion.

Features a new essay by Gabrielle Hamilton at the back of the book

Look for special features inside. Join the Circle for author chats and more.
Yes, Chef
Yes, Chef
Hardcover      ISBN: 0385342608

JAMES BEARD AWARD NOMINEE - NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY "VOGUE" - "NEW YORK TIMES "BESTSELLER
"One of the great culinary stories of our time."--Dwight Garner, "The New York Times"
" "
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 mother, and his sister--all battling tuberculosis--walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in GOteborg, Sweden. It was there that Marcus's new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
"Yes, Chef "chronicles Marcus Samuelsson's remarkable journey from Helga's humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted "New York Times "three-star rating at the age of twenty-four. But Samuelsson's career of "chasing flavors," as he calls it, had only just begun--in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room--a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
With disarming honesty and intimacy, Samuelsson also opens up about his failures--the price of ambition, in human terms--and recounts his emotional journey, as a grown man, to meet the father he never knew. "Yes, Chef "is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors--one man's struggle to find a place for himself in the kitchen, and in the world.
Praise for "Yes, Chef"
" "
"Such an interesting life, told with touching modesty and remarkable candor."--Ruth Reichl
"Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style--in the kitchen and on the page. I liked this book so very, very much."--Gabrielle Hamilton
"Plenty of celebrity chefs have a compelling story to tell, but none of them can top this] one.""--The Wall Street Journal"
"Red Rooster's arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food."--President Bill Clinton

Fresh Off the Boat
Fresh Off the Boat
Paperback      ISBN: 0812983351
NOW AN ORIGINAL SERIES ON ABC - "Just may be the best new comedy of the year] . . . based on restaurateur Eddie Huang's memoir of the same name . . . a] classic fresh-out-of-water comedy."--People

"Bawdy and frequently hilarious . . . a surprisingly sophisticated memoir about race and assimilation in America . . . as much James Baldwin and Jay-Z as Amy Tan . . . rowdy and] vital . . . It's a book about fitting in by not fitting in at all."--Dwight Garner, The New York Times

NATIONAL BESTSELLER - NAMED ONE OF THE BEST BOOKS OF THE YEAR BY KIRKUS REVIEWS

Assimilating ain't easy. Eddie Huang was raised by a wild family of FOB ("fresh off the boat") immigrants--his father a cocksure restaurateur with a dark past back in Taiwan, his mother a fierce protector and constant threat. Young Eddie tried his hand at everything mainstream America threw his way, from white Jesus to macaroni and cheese, but finally found his home as leader of a rainbow coalition of lost boys up to no good: skate punks, dealers, hip-hop junkies, and sneaker freaks. This is the story of a Chinese-American kid in a could-be-anywhere cul-de-sac blazing his way through America's deviant subcultures, trying to find himself, ten thousand miles from his legacy and anchored only by his conflicted love for his family and his passion for food. Funny, moving, and stylistically inventive, Fresh Off the Boat is more than a radical reimagining of the immigrant memoir--it's the exhilarating story of every American outsider who finds his destiny in the margins.

Praise for Fresh Off the Boat

"Brash and funny . . . outrageous, courageous, moving, ironic and true."--New York Times Book Review

"Mercilessly funny and provocative, Fresh Off the Boat is also a serious piece of work. Eddie Huang is hunting nothing less than Big Game here. He does everything with style."--Anthony Bourdain

"Uproariously funny . . . emotionally honest."--Chicago Tribune

"Huang is a fearless raconteur. His] writing is at once hilarious and provocative; his incisive wit pulls through like a perfect plate of dan dan noodles."--Interview

"Although writing a memoir is an audacious act for a thirty-year-old, it is not nearly as audacious as some of the things Huang did and survived even earlier. . . . Whatever he ends up doing, you can be sure it won't look or sound like anything that's come before. A single, kinetic passage from Fresh Off the Boat . . . is all you need to get that straight."--Bookforum