Eat Joy: Stories & Comfort Food from 31 Celebrated Writers

Eat Joy: Stories & Comfort Food from 31 Celebrated Writers

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Save Me the Plums: My Gourmet Memoir

Save Me the Plums: My Gourmet Memoir

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job and the risk of a lifetime when she entered the glamorous, high stakes world of magazine publishing Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she

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Delicious!

Delicious!

In her bestselling memoirs Ruth Reichl has long illuminated the theme of how food defines us, and never so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts Billie Breslin has traveled far

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Kitchens of the Great Midwest

Kitchens of the Great Midwest

When Lars Thorvald s wife, Cynthia, falls in love with wine and a dashing sommelier he s left to raise their baby, Eva, on his own He s determined to pass on his love of food to his daughter starting with pur ed pork shoulder As Eva grows, she finds her solace and salvation in the flavors of

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Notes from a Young Black Chef

Notes from a Young Black Chef

A groundbreaking memoir about the intersection of race, fame, and food, from the Top Chef star and Forbes and Zagat 30 Under 30 honoree By the time he was twenty seven, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked about restaurants

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L'Appart: The Delights and Disasters of Making My Paris Home

L'Appart: The Delights and Disasters of Making My Paris Home

Bestselling author and world renowned chef David Lebovitz continues to mine the rich subject of his evolving ex Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one s life Includes

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The Cooking Gene: A Journey Through African American Culinary History in the Old South

The Cooking Gene: A Journey Through African American Culinary History in the Old South

2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book AwardWinner inWriting Nominee for the 2018 Hurston Wright Legacy Award in Nonfiction 75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in

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Burn the Place: A Memoir

Burn the Place: A Memoir

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 memoir that chronicles Iliana Regan s journey from foraging on the family farm to running her Michelin starred restaurant, Elizabeth Her

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My Kitchen Year: 136 Recipes That Saved My Life

My Kitchen Year: 136 Recipes That Saved My Life

NEW YORK TIMES BESTSELLERIn the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company No one was stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future As

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Sous Chef: 24 Hours on the Line

Sous Chef: 24 Hours on the Line

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

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Dinner with Edward: A Story of an Unexpected Friendship

Dinner with Edward: A Story of an Unexpected Friendship

When Isabel meets Edward, both are at a crossroads he wants to follow his late wife to the grave, and she is ready to give up on love Thinking she is merely helping Edward s daughter who lives far away and has asked her to check in on her nonagenarian dad in New York Isabel has no idea that the

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Midnight Chicken: & Other Recipes Worth Living For

Midnight Chicken: & Other Recipes Worth Living For

Recipes that reveal the life changing happiness of cooking There are lots of ways to start a story, but this one begins with a chicken Midnight Chicken Other Recipes Worth Living For is a cookbook Or, at least, you ll flick through these pages and find recipes so inviting that you ll head

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Eat Joy: Stories & Comfort Food from 31 Celebrated Writers

Eat Joy: Stories & Comfort Food from 31 Celebrated Writers

This collection of intimate essays by some of America s most well regarded writers explores how food can help us cope in dark times whether it be the loss of a parent, the loneliness of moving to a new country, the heartache of an unexpected breakup, or the fear of coming out Luscious, full color

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Grocery: The Buying and Selling of Food in America

Grocery: The Buying and Selling of Food in America

Cookbook author and food writer Ruhlman explores the evolution of the American grocery store and how it has affected what we eat The author uses two of his Midwestern hometown grocery chains, Heinen s and Fazio s, and his memories of his father s love of food and grocery shopping as the foundation

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The Way We Eat Now

The Way We Eat Now

At no point in history have edible items been so easy to obtain Humans have always gone out and gathered food, but never before has it been so simple for us to gather anything we want, whenever and wherever we want it, from sachets of squid ink to strawberries in winter Why does it no longer

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Picnic in Provence: A Memoir with Recipes

Picnic in Provence: A Memoir with Recipes

The bestselling author of Lunch in Paris takes us on another delicious journey, this time to the heart of Provence Ten years ago, New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris Now, with a baby on the way and the world s flakiest

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Kitchen Confidential: Adventures in the Culinary Underbelly

Kitchen Confidential: Adventures in the Culinary Underbelly

A deliciously funny, delectably shocking banquet of wild but true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his than a quarter century of drugs, sex, and haute cuisine now with all new, never before published material New York Chef Tony Bourdain gives away

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Garlic and Sapphires: The Secret Life of a Critic in Disguise

Garlic and Sapphires: The Secret Life of a Critic in Disguise

Ruth Reichl, world renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high profile establishments in the biggest restaurant town

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