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The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey...
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 information in...
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss—and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating,
...From his first oyster in Gironda to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants...
Spanning Pasadena to Paris, acclaimed author Bob Spitz reveals the history behind the woman who taught America how to cook. A genuine rebel who took the pretensions...
The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Château Lafite-Rothschild rather than Gatorade....
Food is our common ground, a universal experience. –James Beard The saga of the Chili Queens of San Antonio, NASCAR kitchens tucked away in the crew pits at race tracks, the story of an unexpected kitchen—the George Foreman Grill—these stories and more from Hidden Kitchens, the popular and highly acclaimed radio series on NPR's morning edition, is now being released on a 3 CD set based on the new book Hidden Kitchens: Stories,
...52) Trap Kitchen
When two former members of Los Angeles' most nefarious rival gangs decided to unite under one oven, they had no idea that they would be creating an empire. Trap Kitchen is more than just a cookbook. It's a glimpse into the meals that have now become famous in the LA streets thanks to the series of pop-up restaurants that continue to bloom throughout the area. Celebrities and residents alike flock to the locations for soulful meals, but it's
...This new collection by the acclaimed novelist—and, according to Salon, “the best wine writer in America”—is generous and far-reaching, deeply knowledgeable and often hilarious.
For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall Street Journal, have been praised by restaurateurs (“Filled with small
"As the Lees deftly interview chefs, workers, and clients, their Southern charm enhances their narration...Even non-foodies will savor lesser known morsels of information and marvel at how the wealthy celebrate." — AudioFile Magazine
This program is read by the authors.
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant
Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global...
Be My Guest is an utterly unique, deeply personal meditation on what it means to tend to others and to ourselves—and how the two things work hand in hand. Priya Basil explores how food—and...
Reese Witherspoon's grandmother Dorothea always said that a combination of beauty and strength made southern women "whiskey in a teacup." We may be delicate and ornamental on the outside, she said, but inside we're strong and...
Be a part of the diet revolution and change your relationship with calories forever
America's favorite diet and fitness expert, Jorge Cruise, will change the way you think about calories. For years, conventional wisdom has continued to state the wrong and outdated research that says simply counting calories is the key to weight loss, and if you cannot follow that plan, you must lack willpower. Now Jorge Cruise's passion for dietary science
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