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Tags: chef biography

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  Kitchen Confidential: Adventures in the Culinary Underbelly

  by Anthony Bourdain

  When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door.In Kitchen Confidential, he expanded that appetizer into a deliciously funny, delectable shocking banquet that lays out his 25 years of sex, drugs, and haute cuisine. From his first oyster in the Gironde to the kitchen of the Rainbow Room atop... (more)
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  The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

  by Anthony Bourdain

  In the multiweek New York Times bestseller The Nasty Bits , bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures.  Whether surviving a lethal hot pot in Chengdu, splurging on New York’s priciest sushi, or singing the praises of Ecuadorian line cooks and Hell’s Kitchen dives, Bourdain is as... (more)
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  The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner

  by Jill Conner Browne

  They’re wild, beloved, and all-around fabulous, but with the Sweet Potato Queens, there’re just never enough good times—or enough good eats. Well, now all fabulous women everywhere can have their own mountains of royal fun and food, because bestselling author and Boss Queen Jill Conner Browne is revealing her big-ass top secret recipes—and the events that inspired them—in The Sweet Potato Queens’ Big-Ass Cookbook... (more)
• Climbing the Mango Trees a MemoirMadhur Jaffrey

  

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  Climbing the Mango Trees a Memoir

  by Madhur Jaffrey

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  The Reach of a Chef: Professional Cooks in the Age of Celebrity

  by Michael Ruhlman

  The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as "the greatest living writer on the subject of chefs—and on the business of preparing food." In The Reach of a Chef , Ruhlman examines the profound shift... (more)
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  A Cook's Tour

  by Anthony Bourdain

  The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and... (more)
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  Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

  by Bill Buford

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  Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

  by Robert DiScalfani, Philippe Lajaunie, Jose de Meirelles, Anthony Bourdain

  In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth... (more)
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  Decoding Ferran Adria DVD: Hosted by Anthony Bourdain

  by Anthony Bourdain

  New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked... (more)
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  The French Laundry Cookbook

  by Michael Ruhlman, Deborah Jones, Susie Heller, Thomas Keller

  Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times —is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how... (more)
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  The Making of a Chef: Mastering Heat at the Culinary Institute of America

  by Michael Ruhlman

  Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category. In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart... (more)
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  Soul of a Chef

  by Michael Ruhlman

  In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will... (more)
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  The Complete Keller: The French Laundry Cookbook & Bouchon

  by Thomas Keller

  From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover. First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook , setting a new standard for American cookbooks. In 1998, Chef... (more)
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  Stuffed: Adventures of a Restaurant Family (Vintage)

  by Patricia Volk

  Patricia Volk’s delicious memoir lets us into her big, crazy, loving, cheerful, infuriating and wonderful family, where you’re never just hungry–your starving to death, and you’re never just full–you’re stuffed. Volk’s family fed New York City for one hundred years, from 1888 when her great-grandfather introduced pastrami to America until 1988, when her father closed his garment center restaurant. All along, food... (more)
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  Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America

  by Martha Rose Shulman

  Discover the secrets of The Culinary Institute of America?s popular week-long "Boot Camp" course -- five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef -- with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulman?s entertaining and compelling narrative with a wealth of invaluable culinary information, you'll take a... (more)
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  Animal, Vegetable, Miracle

  A Year of Food Life

  by Barbara Kingsolver

  Bestselling author Barbara Kingsolver returns with her first nonfiction narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat. "As the U.S. population made an unprecedented mad dash for the Sun Belt, one carload of us paddled against the tide, heading for the Promised Land where water falls from the sky and green stuff grows all around. We were about to begin the... (more)
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  Charcuterie: The Craft of Salting, Smoking, and Curing

  by Michael Ruhlman, Brian Polcyn

  The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and... (more)
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  Auguste Escoffier: Memories of My Life

  by Auguste Escoffier, A. Escoffier

  Captured here, for the first time in English, is the life, the philosophy, and the art of the legendary Auguste Escoffier—as he himself recorded it. Faithfully translated by his great granddaughter-in-law, Laurence Escoffier, the text eloquently communicates the warm sensibilities of Escoffier, a man who spoke of menus as poems. Escoffier's great love of food and culinary art glows from every page, creating a... (more)