Culinary Biography

Hunger comes to us in many forms, writes Lia Huber - we long to be satisfied not just physically but emotionally and spiritually as well. Nourished invites listeners on Huber's world-roaming search to find the necessary ingredients to nurture all three.

A gritty, charming, and flavorful love letter to Los Angeles, L.A. Son is the story of Choi’s love of food and his evolution as a chef. Choi returns to his childhood afternoons at his parents’ Korean restaurant, his nights in L.A.’s gambling halls, and his pizza-fueled studying at the Culinary Institute of America before making his way into some of the best restaurants in America.

When they first meet, John, a dashing European, a Latvian refugee, a physics PhD, is hoping to settle down. Michaele, a fast-talking American college student, is hungry for an independent life as a writer and historian. When they meet again some years later, Michaele is ready. Or so she thinks. And opposites attract, right?

At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.

A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside. From small cafes in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.

Call Me Chef, Dammit! is the inspiring story of Andre Rush, who became an overnight sensation in 2018, after a photograph of his now-famous 24-inch biceps went viral. However, his journey to that moment could never be captured in a fleeting moment.

According to The Waiter, 80 percent of customers are nice people just looking for something to eat. The remaining 20 percent, however, are socially maladjusted psychopaths.

Waiter Rant offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places.

The unabridged, downloadable audiobook edition of Mary Berry's autobiography, Recipe for Life, read by the actress Patricia Hodge. 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 her own way.

In 2003, Kathleen Flinn, a 36-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother's advice that she get another job immediately or "never get hired anywhere ever again", Flinn instead cleared out her savings and moved to Paris to pursue a dream: a diploma from the famed Le Cordon Bleu cooking school.

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.

Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad, celebration and solace. Desserts mark big milestones and small wins and create indelible memories of comfort and joy. And Christina Tosi, the founder and CEO of Milk Bar, believes it can save the world.

In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.

"I'll never forget that night. It was like a romance novel, an old Broadway musical, and a John Wayne western rolled into one. Out for a quick drink with friends, I wasn't looking to meet anyone, let alone a tall, rugged cowboy who lived on a cattle ranch miles away from my cultured, corporate hometown. But before I knew it, I'd been struck with a lightning bolt... and I was completely powerless to stop it."

Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn’t keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn’t pass up. On their journey, Jan and Sam live and cook with locals, seeing first-hand how globalization is changing food, families, and cultures.

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.

When Louis and Lilly Zabar rented a counter in a dairy store on 80th Street and Broadway in 1934 to sell smoked fish, they could not have imagined that their store would eventually occupy half a city block and become a beloved mecca for quality food of all kinds. A passion for perfection, a keen business sense, cutthroat competitive instincts, and devotion to their customers led four generations of Zabars to create the Upper West Side shrine to the cheese, fish, meat, produce, baked goods, and prepared products that heralded the 20th-century revolution in food production.

Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to times past, to disgust, to comfort, to love: no matter one's feelings about a particular dish, they are hardly ever neutral.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.

Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia’s family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country.

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.