My Life Through Food
“If I did not already love Stanley Tucci before this, I would most certainly love him now. In true Stanley Tucci fashion, this memoir/cookbook/food writing tome is witty, acerbic, candid, and very, delicious. This book is a gift for foodies and non-foodies alike, but I dare you not to become a foodie after reading. I especially enjoyed the audiobook as it was read by the author himself. I felt like he was right next to me reading and it was a joyous experience! ”Rebecca, Rediscovered Books
In the Weeds
Around the World and Behind the Scenes with Anthony Bourdain
Anthony Bourdain's long time director and producer takes readers behind the scenes to reveal the insanity of filming television in some of the most volatile places in the world and what it was like to work with a legend.
In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion... Read more »
Seven Immigrant Women Who Revolutionized Food in America
Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched... Read more »
A World History of Women and Alcohol
“Girly Drinks is a fun, feminist, and information account chronicling the immense impact women have had on society through making and consuming alcohol. From beer and ale, to whisky, to sake, to sorghum, this is an inclusive and culturally aware history. Full to the brim with riveting stories, you’ll savor every line. Grab a beverage and tuck in!”Riona, Books & Books @ The Studios of Key West
Chewing the Fat
Tasting notes from a greedy life
'This is Rayner at his rambunctious best: upfront, full-fat, and always deliciously written.' Nigella Lawson
'A sophisticated palate and a fiery, comic tongue. Jay Rayner's food writing is brilliant.' Stanley Tucci
Why are gravy stains on your shirt at the dinner table to be admired?
Does bacon improve everything?
And is gin really the devil's...
The Alice B. Toklas Cook Book
“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.”
—Eula Biss, New York Times bestselling author of Having and Being Had
A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein’s romantic partner, with a new introduction by beloved...Read more »
The Secret History of Food
Strange but True Stories About the Origins of Everything We Eat
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . ....Read more »
You Had Me at Pet-Nat
A Natural Wine-Soaked Memoir
From the publisher of Pipette Magazine, discover a natural wine-soaked memoir about finding your passion—and falling in love.
It was Rachel Signer's dream to be that girl: the one smoking hand-rolled cigarettes out the windows of her 19th-century Parisian studio apartment, wearing second-hand Isabel Marant jeans and sipping a glass of Beaujolais... Read more »
The Kitchen Whisperers
Cooking with the Wisdom of Our Friends
A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur.
The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks...Read more »
We Are What We Eat
A Slow Food Manifesto
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the... Read more »
My Place At The Table
A Recipe for a Delicious Life in Paris
By Alexander Lobrano
Length: 8 hours 6 minutes
In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s most influential food critics
Until Alec Lobrano landed a job in the glamorous Paris office of Women’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An... Read more »
An Onion in My Pocket
My Life with Vegetables
“Deborah Madison is the author of four award-winning vegetarian cookbooks and was the original chef at the famed Greens Restaurant in San Francisco. In this memoir, she shares stories from her childhood in California to her twenty years lived in a Buddhist monastery and beyond and her life experiences that paralleled the reshaping of the culinary world towards more fresh, diverse, vegetable-forward foods.”Jennifer K., Blue Willow Bookshop
Be My Guest
Reflections on Food, Community, and the Meaning of Generosity
A thought-provoking meditation on food, family, identity, immigration, and, most of all, hospitality--at the table and beyond--that's part food memoir, part appeal for more authentic decency in our daily worlds, and in the world at large.
Be My Guest is an utterly unique, deeply personal meditation on what it means to tend to others and to... Read more »
Fermentation as Metaphor
Follow Up to the Bestselling "The Art of Fermentation"
Bestselling author Sandor Katz--an "unlikely rock star of the American food scene" (New York Times) with over 500,000 books sold--gets personal about the deeper meaning of fermentation.
In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James...Read more »
Notes from a Young Black Chef
“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove
By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had launched his own catering company with twenty... Read more »
Burn the Place
A singular, powerfully expressive debut memoir that traces one chef’s struggle to find her place and what happens once she does
Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan’s journey from foraging on the family farm to opening her Michelin-starred restaurant, Elizabeth. Her story is alive with startling imagery,...Read more »
The Cooking Gene
A Journey Through African-american Culinary History in the Old South
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touchpoints in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged... Read more »
A Food Lover's Perilous Quest for Pizza and Redemption
"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table
Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart
James Beard Award-winning founder of Serious Eats Ed Levine finally... Read more »
Eat a Peach
If you enjoyed Kitchen Confidential, then you’ll love Eat a Peach.
“I'm a sucker for egomaniacal chef memoirs, and this one is no exception. Packed with mistakes, moments of genius and lots of culinary vocabulary, Chang's narration is direct, his style efficient as knife skills on the line. Amazing to think that Momofuku changed the way we eat more than 15 years ago. If you liked "Kitchen Confidential," download this audiobook. ”Nicole, Bookworm of Edwards
The Flavor of Wood
In Search of the Wild Taste of Trees, from Smoke and Sap to Root and Bark
Discover how the wild tastes of wood are already in your food, guided by a global flavor forager
Most people don’t expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you...Read more »