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Efter en urspårad kväll på Operakällaren förs Mons Kallentoft akut till sjukhus. Medan läkarna kämpar för att rädda hans liv ställer han sig frågan: Varför har jag levt mitt liv på det här viset? Restaurangerna, dryckerna och maten har fått Mons att spendera en förmögenhet och försaka nästan allt i ett maniskt sökande efter den ultimata smakkicken, från rykande stånd med gatumat i Bangkok till femstjärniga krogar i New York. I Food Junkie är gastronomi på liv och död, ett sätt att fly och söka en sanning om sig själv.

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. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

Culinary historian Anne Willan “has melded her passions for culinary history, writing, and teaching into her fascinating new book” (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women—from Hannah Woolley in the mid-1600s to Fannie...

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that...

From no-frills butter cake to galaxy buns, Ruby will provide careful and clear instructions that explain what each step should look, feel and smell like. And if you're worried about keeping up, don't! In the pauses between steps, those moments where your fingers are enmeshed in dough or batter, she'll talk you through the emotive quality of food and its place in our lives.

Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity...

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.

For fans of the Table Manners podcast, Jessie and Lennie’s cookbook is brought to life in this unique audiobook. This audiobook features seven recipes from the book, cooked live in Lennie’s kitchen, as well as an exclusive Q&A with Jessie and Lennie taking you behind the scenes of Table Manners family stories and anecdotes taking you through their favourite easy, complex, summer, Christmas and Jewish-ish recipes.

When Nigella Lawson’s first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing and that How to Eat was an instant classic of the genre. Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was a book about home cooking for busy lives.

AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of...

At just 21, Victoria James became America's youngest sommelier at a Michelin-starred restaurant. Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room.

"[Erin French's] memoir treats listeners to a smooth ride through an anything-but-smooth life. French's engrossing narration delivers polished consistency, and her gentle tone ushers listeners through her story. She speaks with passion and grace, creating a compelling narrative--with plenty of...

In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better...

NEW YORK TIMES BESTSELLER From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. ONE...

A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. “If you want to understand modern restaurant culture, you need to read this book.”—Ruth Reichl, author of Save Me the...

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda...

For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply...

BOSH! How to Live Vegan will cover all aspects of vegan living, everything from food to toiletries to travel. Should you be eating avocados? Is it still okay to wear an old leather belt? What do you tell your friends when they offer you a glass of non-vegan wine? Henry and Ian will answer these questions and more in this fully-comprehensive guide to a plant-based lifestyle. Whether you are a committed vegan, looking to improve your vegan lifestyle or starting out for the first time, this book has all the know-how and inspiration you need.

The Davidson’s present the premier ServSafe Manager Audio Study GuideFood safety isn't just a requirement—it's a responsibility. Whether you’re a restaurant manager, culinary professional, or hospitality leader, passing the ServSafe Manager Exam is essential for protecting public health and advancing your career. This comprehensive audiobook study guide is your flexible, science-backed companion to mastering ServSafe—wherever life takes you.

En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario. Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.