Culinary Memoir

“Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are.” This is the motto of Anka Muhlstein’s erudite and witty audiobook about the ways food and the art of the table feature in Honore de Balzac’s The Human Comedy.

Sweet and Low is the amazing, bittersweet, hilarious story of an American family and its patriarch, a short-order cook named Ben Eisenstadt who, in the years after World War II, invented the sugar packet and Sweet'N Low, converting his Brooklyn cafeteria into a factory and amassing the great fortune that would destroy his family.

As a lifelong eater, Blount always got along easily with food - he didn't have to think, he just ate. But food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell and, consequently, his taste buds. So while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style.

My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad romantic broke off her engagement, quit her dream job, and went across the ocean in search of happiness. Luisa Weiss was working in New York after college and living with her future fiancé when she decided to bake, roast, and stew her way through the huge collection of recipes she’d been clipping and hoarding for years. The blog she wrote to document her adventures, The Wednesday Chef, soon became a sensation. But she never stopped longing for her childhood home in Berlin.

In this wildly funny and charming memoir, Patricia Volk entertains with a unique perspective of New York in the mid- to late-twentieth century and of a bigger-than-life family that owned fourteen restaurants, including Morgen's in the garment district....

Albert Espinosa never wanted to write a book about cancer - so he didn’t. Instead, he shares his most touching, funny, tragic, and happy memories in the hopes that others, healthy and sick alike, can draw the same strength and vitality from them.

The heart of Generation Chef is the story of Jonah Miller, who at age 24 attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.

An outsider within her Jersey Shore family, Chef Rossi finds a home for her punk sensibilities inside the kitchen. When their high-school-age, punk, runaway daughter is found hosting a Jersey Shore hotel party, Rossi's parents feel they have no other choice: They ship her off to live with a Hasidic rabbi in Crown Heights, Brooklyn. Within the confines of this restrictive culture, Rossi's big-city dreams take root.

America is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. If butchers are our new rock stars, then Berlin Reed is their front man. Through the lens of Berlin's personal story, The Ethical Butcher educates listeners about how they can improve the meat industry by participating in it.

A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?

Full of hilarious observations about food, family, unemployment, romance, and the extremes of modern L.A., and featuring recipes as basic as Toasted Cheerios and as advanced as gâteau de crêpes, Bon Appétempt is sure to resonate with anyone who has tried and failed, and been all the better for it.

With the lyrical precision of Annie Dillard and the exquisite food writing of M.F.K. Fisher, Gabrielle Myers takes us on a Northern California idyll - an internship at the Tip Top Farm and Produce in Vacaville. Here, the beauty of the land - light streaming through fig branches, carnelian tomatoes exploding in front of rows of sweet peas - is tended by the mysterious frenetic Farmer and her companion, Baker. Together with their intern, Gabrielle, the trio tends a landscape full with sustenance and life.

"Il vino può essere quell'elastico che ci riporta indietro. Per me è stato un'occasione di rinascita personale ma può esserlo per chiunque voglia cambiare vita." Dopo gli inizi come giornalista nella sua Bergamo, Laura Donadoni si è dovuta trasferire in America dove ha ricominciato da zero diventando in poco tempo esperta di vino e sommelier di successo e fondando uno dei wine blog e canali Instagram più seguiti, The Italian Wine Girl.

I sacrifici sono fondamentali per spiccare il volo e Damiano Carrara questo lo sa molto bene. Infatti lui, giovanissimo, lascia gli affetti e un lavoro fisso per volare in Irlanda a fare un po' di gavetta nei locali e imparare l'inglese, e poi decide di osare di più e andare negli USA a fare il barman. In valigia ha pochi vestiti ma tanta grinta, umiltà e voglia di mettersi in gioco perché il futuro è tutto da costruire, un pezzo alla volta.

Dare to See includes 30 personal essays that illuminate how Brown has found God's presence in her own real-life experiences from early childhood to the present. From being a victim of a drive-by shooting, experiencing incredible career success, or searching for family fulfillment, Brown's stories will resonate with anyone whose life has been touched by doubt, hurt, defeat, understanding, love, abundance and hope. In Dare to See, Brown shows us how to discover God everywhere we go and in nearly everything we do.

Meet Sarah Jane, a woman with a reputation for culinary catastrophe, who tries to keep her family fed in challenging circumstances in rural France. Frugal living was not part of the plan when they arrived from Australia to undertake the renovation of a quaint cottage in the Charente. However, when life threw them a curveball, the challenge was set: How to survive in France with very little money and two Australian cattle dogs.

Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice.

In this remarkable culinary biography, Rae Katherine Eighmey presents Benjamin Franklin's experimentation with food throughout his life. At age 16, he began dabbling in vegetarianism. In his early 20s, citing the health benefits of water over alcohol, he convinced his printing press colleagues to abandon their traditional breakfast of beer and bread for "water gruel", a kind of porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen.

A revealing personal story and family memoir told through meals and recipes, Savage Feast begins with Boris’s childhood in Soviet Belarus, where good food was often worth more than money. He describes the unlikely dish that brought his parents together and how years of Holocaust hunger left his grandmother so obsessed with bread that she always kept five loaves on hand. She was the stove magician and Boris’ grandfather the master black marketer who supplied her, evading at least one firing squad on the way.

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.