Culinary Biography

Join Carole Bumpus as she continues the culinary journey of Book One in Searching for Family and Traditions at the French Table, with her incomparable guide, Josiane, as they head north from Paris to Nord-Pas-de-Calais, Normandy, and Brittany, then drop into the Loire Valley before ending in the Auvergne.

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.

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

What goes into the making of a chef, a restau­rant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.

Fans of Augusten Burroughs and Jo Ann Beard will enjoy this kaleidoscopic, universal memoir in which Elissa Altman explores the tradition, religion, family expectations, and the forbidden that were the fixed points in her Queens, New York, childhood. Spanning from 1940s wartime Brooklyn to 1970s Queens to present-day rural New England, Treyf captures the collision of youthful cravings and grown-up identities. It is a vivid tale of what it means to come to yourself both in spite and in honor to your past.

A county government in the state of Maryland doesn't want a chitlin market in their area, declaring chitlins a "negative racial stereotype". All Shauna Anderson wants is a restaurant where she can greet and serve her loyal following. While fighting off her enemies, Shauna becomes a close friend with her young, handsome restaurant contractor. They quickly discover multiple personality disorders in one another, brought on for both by childhood traumas. Together, the two of them fight vandals, crooked inspectors, doubting friends, and shady neighbors.

From the outside, Paul Cook had everything going for him. He was young, had a successful career in radio, a lovely wife, and a sweet family. Yet, one night he found himself in a near-catatonic overdose caused by ingesting an abundance of ketamine. This autobiography details Paul's struggle with anxiety and depression, causing a voracious appetite for drugs and alcohol exemplified by the search for an unobtainable peace that leads to his near fatal descent.

For Karen Blixen var gastronomi en kunst på lige fod med litteratur, musik og maleri. Derfor gik hun til gastronomien med dannelse, selvbevidsthed, passion, ufravigelige kvalitetskrav og høje forventninger. Med en ukuelig vilje lykkedes det Blixen at stable et køkken op på farmen i Afrika. Hendes madlavning gik fra et absolut nulpunkt hvad angik håndelag, udstyr og råvarer og endte med at blive kaldt det afrikanske kontinents svar på Ritz. Da hun blev forfatter lagde hun kogekunsten på hylden - i hvert fald den udførende del.

Embark on a journey in of Slice of Life, and relish in stories that will make you laugh, cry, and hunger for more. From the aroma of freshly baked fruitcakes that wafts through the air to the friendly smiles exchanged over a perfectly brewed cup of coffee, each remembrance in Slice of Life is a reminder that the best stories are often shared over delicious treats.

Hunger Like a Thirst by Besha Rodell is a forthcoming title from Celadon Books.

Vom Schulabbrecher aus der Provinz zum Sternekoch mit Bundesverdienstkreuz - die Geschichte von Max Strohe ist einzigartig. Und die Art, wie er davon erzählt, ist es auch. Max Strohe ist Schulabbrecher und Kochlehrling aus Sinzig am Rhein. Er hat die zweifelhafte Gabe, alles vor die Wand zu fahren. Zuallererst das eigene Leben. Er kocht mit offenem Herzen, aber lebt von der Hand in den Mund. Bis er mit fünfzehn seinem Vater begegnet, einem Lebemann und unter Antiquitätenhändlern eine Koryphäe. An seiner Seite lernt er eine Welt kennen, in der guter Geschmack ein Vermögen wert ist.

Maurice Morell war ein erfolgreicher PR-Manager. Dann verlor er seinen Job und musste noch mal bei Null anfangen. Er tat dies ausgerechnet auf Sylt. Die Insel, die er schon seit seiner Kindheit in 1970er-Jahren kennt. Seine Idee: Vegane Suppen aus ausschließlich saisonal-regionalen Produkten, die er aus einem historischen Suppenwagen heraus verkauft. Niemand glaubte an seinen Erfolg, doch Maurice Morell und seine Suppen sind mittlerweile Kult, auch über Sylt hinaus.

Khabaar is a food memoir and personal narrative that braids the global journeys of South Asian food through immigration, migration, and indenture. Focusing on chefs, home cooks, and food stall owners, the book questions: What does it mean to belong, and what does belonging in a new place look like in the foods carried over from the old country?

Appassionato e appassionante, un libro che vi rivoluzionerà la vita! Vivere senza sprechi - rispettando se stessi, gli altri, gli animali e il pianeta - si può. Divertendosi anche molto. Girare in bicicletta, invece che in automobile. Usare le candele in romantiche cenette vegane. Oppure arrivare a staccare del tutto il contatore... come ha fatto Paola Maugeri vivendo per un anno a impatto zero con la sua famiglia, un'esperienza unica nel suo genere.

In Breaking Bread, third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking. About the people who make and shape the bread we buy and the difficulties that social and cultural change, food fads and health directives have had, and are having, on the baking industry. After his family bakery sadly closed its doors after seventy-five years, Wright asks if the the closure of the bakery underlines the very idea that bread is a dying foodstuff. Is bread good or bad? And what does the future hold for bread?

After wandering through the valley of despair...facing trauma. I stumbled upon baking and it saved my life.

The Last Supper Club reveals the ups and downs of a waiter's workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider's view of waiting tables extols the significance of our food and the places where we gather to enjoy it-or serve it.

What happens when the life you’ve always dreamed of disappears in the blink of an eye? For Inez Ribustello, that day came twenty years ago on September 11th, 2001. Ribustello grew up in the small town of Tarboro, North Carolina but found her way to The Big Apple to attend culinary school in 1998. In New York City, her love for wine, food, often enjoying both at the same time, was born. She knew that working at Windows on the World - on the top floor of the Twin Towers - was where she was meant to be.

食文化の専門出版社「旭屋出版」のオーディオプロジェクト第1弾。日本料理に関わる用語や食材を中心に、１８５２語を収録。

Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.