Here, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina's gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail. In her unmistakable voice (no one tells a story like Ina), she brings her past and her process to life in a high-spirited and no-holds-barred memoir that chronicles decades of personal challenges, adventures (and misadventures) and unexpected career twists, all delivered with her signature combination of playfulness and purpose.

From a difficult childhood to meeting the love of her life, Jeffrey, and marrying him while still in college, from a boring bureaucratic job in Washington, D.C., to answering an ad for a specialty food store in the Hamptons, from the owner of one Barefoot Contessa shop to author of bestselling cookbooks and celebrated television host, Ina has blazed her own trail and, in the meantime, taught millions of people how to cook and entertain. Now, she invites them to come closer to experience her story in vivid detail and to share the important life lessons she learned along the way: do what you love because if you love it you'll be really good at it, swing for the fences, and always Be Ready When the Luck Happens.

Sharing food is one of the purest human acts.

Food has always been an integral part of Stanley Tucci's life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime.

Now, in What I Ate in One Year Tucci records twelve months of eating--in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.

Ranging from the mouth-wateringly memorable to the comfortingly domestic and to the infuriatingly inedible, the meals memorialised in this diary are a prism for him to reflect on the ways his life, and his family, are constantly evolving. Through food he marks--and mourns--the passing of time, the loss of loved ones, and steels himself for what is to come.

Whether it's duck a l'orange eaten with fellow actors and cooked by singing Carmelite nuns, steaks barbequed at a gathering with friends, or meatballs made by his mother and son and shared at the table with three generations of his family, these meals give shape and add emotional richness to his days.

What I Ate in One Year is a funny, poignant, heartfelt, and deeply satisfying serving of memories and meals and an irresistible celebration of the profound role that food plays in all our lives.

Here, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina's gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail. In her unmistakable voice (no one tells a story like Ina), she brings her past and her process to life in a high-spirited and no-holds-barred memoir that chronicles decades of personal challenges, adventures (and misadventures) and unexpected career twists, all delivered with her signature combination of playfulness and purpose.

From a difficult childhood to meeting the love of her life, Jeffrey, and marrying him while still in college, from a boring bureaucratic job in Washington, D.C., to answering an ad for a specialty food store in the Hamptons, from the owner of one Barefoot Contessa shop to author of bestselling cookbooks and celebrated television host, Ina has blazed her own trail and, in the meantime, taught millions of people how to cook and entertain. Now, she invites them to come closer to experience her story in vivid detail and to share the important life lessons she learned along the way: do what you love because if you love it you'll be really good at it, swing for the fences, and always Be Ready When the Luck Happens.

An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition

Almost two decades ago, the New Yorker published a now infamous article, Don't Eat before You Read This, by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.

Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​

Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last.

Written with Stanley's signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl--and anyone who knows the power of a home-cooked meal.

...raw, humble, and darkly funny.-Chef Jacques Pepin

Honest. Eye-opening. Harrowing. Brilliant. -Neal Katyal, former acting solicitor general of the United States

...a framework for living that applies equally to the pro kitchen, the boardroom, and the family table. -Gail Simmons, food expert, TV host and author of Bringing It Home

Culinary Leverage: A Journey Through the Heat is about exposing the dysfunction of an industry through the eyes of a highly decorated chef who, through hard-won experience, resilience and grief, soul searching and moments of reckoning, finds a healthier way forward, not just for himself but for the restaurant business as a whole. Travel with Chef Keane as his passion for hard work and cooking is ignited as a young kid growing up in Dearborn, Michigan. Cheer for him as he follows his dream to the gritty but seductive streets and kitchens of New York City and realizes his vocation. Empathize with him as he encounters and confronts bullies and egos hell-bent on destroying the dream. And root for him as he charges forth with a revolutionary new approach and strives to create an unparalleled magical journey at Cyrus for his guests and team, one based on style and substance with a conscience and connection.

As Hannah Selinger will tell you, to be a good restaurant employee is to be invisible. At the height of her career as a server and then sommelier at some of New York's most famed dining institutions, Selinger was the hand that folded your napkin while you were in the bathroom, the employee silently slipping into the night through a side door after serving meals worth more than her rent.

During her tenure, Selinger rubbed shoulders with David Chang, Bobby Flay, Johnny Iuzzini, and countless other food celebrities of the early 2000's. Her position allowed her access to a life she never expected; the lavish parties, the tasting courses, the wildly expensive wines - the rare world we see romanticized in countless movies and television shows. But the thing about being invisible is that people forget you're there, and most act differently when they think no one is looking.

In Cellar Rat, Selinger chronicles her rise and fall in the restaurant business, beginning with the gritty hometown pub where she fell in love with the industry and ending with her final post serving celebrities at the Hamptons classic Nick & Toni's. In between, readers will join Selinger on her emotional journey as she learns the joys of fine fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer serves you.

Steve Hoffman is a perfectly comfortable middle-aged Minnesotan man who has always been desperately, pretentiously in love with France, more specifically with the idea of France. To follow that love, he and his family move, nearly at random, to the small, rural, scratchy-hot village of Autignac in the south of the country, and he immediately thinks he's made a terrible mistake. Life here is not holding your cigarette chest-high while walking to the café and pulling off the trick of pretending to be Parisian, it's getting into fights with your wife because you won't break character and introduce your very American family to the locals, who can smell you and your perfect city-French from a mile away.

But through cooking what the local grocer tells him to cook, he feels more of this place. A neighbor leads him into the world of winemaking, where he learns not as a pedantic oenophile, but bodily, as a grape picker and winemaker's apprentice. Along the way, he lets go of the abstract ideas he'd held about France, discovering instead the beauty of a culture that is one with its landscape, and of becoming one with that culture.

From the author of Red Sands, a New Yorker Best Cookbook of the Year, a cozy, thoughtful memoir recalling food and travel in Eastern Europe and Central Asia from a basement Edinburgh kitchen, featuring a delicious recipe at the end of each chapter.

With its union of practicality and magic, Caroline Eden understands a kitchen as a portal, offering opportunities to cook, imagine and create ways back into other times, other lives and other territories.

A welcoming refuge with its tempting pantry, shelves of books, and inquisitive dog, Caroline Eden's basement Edinburgh kitchen offers her comfort away from the road. Join her as she cooks recipes from her travels, reflects on past adventures, and contemplates the kitchen's unique ability to tell human stories. This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste, and preparation of food at its heart.

From late night baking as a route back to Ukraine to capturing the beauty of Uzbek porcelain, and from the troublesome nature of food and art in Poland to the magic of cloudberries, Cold Kitchen celebrates the importance of curiosity and of feeling at home in the world.

THE INSTANT #1 SUNDAY TIMES BESTSELLER

From award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy.

'Nigel Slater's prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness, yearning and humour' ELIZABETH DAY

For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman's hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei.

These are the small moments, events and happenings that gave pleasure before they disappeared. Miso soup for breakfast, packing a suitcase for a trip and watching a butterfly settle on a carpet, hiding in plain sight. He gives short stories of feasts such as a mango eaten in monsoon rain or a dish of restorative macaroni cheese and homes in on the scent of freshly picked sweet peas and the sound of water breathing at night in Japan.

This funny and sharply observed collection of the good bits of life, often things that pass many of us by, is utter joy from beginning to end.

'I loved this. It is a secular book of hours - thoughts and pleasures beautifully cadenced and generously placed' Edmund de Waal

'Nigel Slater has a magical capacity to find beauty in the smallest moments. A nourishing, sustaining book' Olivia Laing

'His evocative, uplifting observations are a balm for life: a prose-poem for eaters and a spiritual companion for thoughtful cooks. A true and enduring joy' Nigella Lawson

'You can't always feel buoyant and grateful but noticing - and getting pleasure from - the seemingly insignificant is a good way to live. As he says, feel the small moments of joy' Diana Henry

...raw, humble, and darkly funny.-Chef Jacques Pepin

Honest. Eye-opening. Harrowing. Brilliant. -Neal Katyal, former acting solicitor general of the United States

...a framework for living that applies equally to the pro kitchen, the boardroom, and the family table. -Gail Simmons, food expert, TV host and author of Bringing It Home

Culinary Leverage: A Journey Through the Heat is about exposing the dysfunction of an industry through the eyes of a highly decorated chef who, through hard-won experience, resilience and grief, soul searching and moments of reckoning, finds a healthier way forward, not just for himself but for the restaurant business as a whole. Travel with Chef Keane as his passion for hard work and cooking is ignited as a young kid growing up in Dearborn, Michigan. Cheer for him as he follows his dream to the gritty but seductive streets and kitchens of New York City and realizes his vocation. Empathize with him as he encounters and confronts bullies and egos hell-bent on destroying the dream. And root for him as he charges forth with a revolutionary new approach and strives to create an unparalleled magical journey at Cyrus for his guests and team, one based on style and substance with a conscience and connection.

Charles Baker traveled the world in search of exotic food and drink in addition to interesting people with whom he could share them. Both drink travelogue and cookbook, The Gentleman's Companion is the summation of Baker's culinary and drinking experiences abroad. Baker accents his tales of high adventure with recipes for foods and cocktails that were considered unusual specimens in the 1920s and 30s.

Baker, a captivating storyteller, wrote about food and drink for a number of well-known magazines. In this travelogue he relates how notorious figures, including Hemmingway and Faulkner, numbered among his drinking companions.

At once a culinary guidebook and haughty memoir, The Gentleman's Companion, initially published in 1939, provides a one-of-a-kind glimpse into the bombastic and glamorous world of travel in the mid-twentieth century. This edition combines both volumes of the original work: The Exotic Cookery Book and The Exotic Drinking Book.

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world.

In Chop Fry Watch Learn, King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of Fu's life enables us to see Chinese food as both an inheritance of tradition and a truly modern creation, influenced by the historical phenomena of the postwar era. These include a dramatic increase in the number of women working outside the home, a new proliferation of mass media, the arrival of innovative kitchen tools, and the shifting diplomatic fortunes of China and Taiwan. King reveals how and why, for audiences in Taiwan and around the world, Fu became the ultimate culinary touchstone: the figure against whom all other cooking authorities were measured.

And Fu's legacy continues. Her cookbooks have become beloved emblems of cultural memory, passed from parent to child, wherever diasporic Chinese have landed. Informed by the voices of fans across generations, King illuminates the story of Chinese food from the inside: at home, around the family dinner table. The result is a revelatory work, a rich banquet of past and present tastes that will resonate deeply for all of us looking for our histories in the kitchen.

Garner gathers a literary chorus to capture the joys of reading and eating in this comic, personal classic.

Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book you're holding is a product of these combined gluttonies.

Dwight Garner, the beloved New York Times critic and the author of Garner's Quotations, serves up the intertwined pleasures of books and food. The product of a lifetime of obsessively reading, eating, and every combination therein, The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading is a charming, emotional memoir, one that only Garner could write. In it, he records the voices of great writers and the stories from his life that fill his mind as he moves through the sections of the day and of this book: breakfast, lunch, shopping, the occasional nap, drinking, and dinner.

Through his lifelong infatuation with these twin joys, we meet the man behind the pages and the plates, and a portrait of Garner, eager and insatiable, emerges. He writes with tenderness and humor about his mayonnaise-laden childhood in West Virginia and Naples, Florida (and about his father's famous peanut butter and pickle sandwich), his mind-opening marriage to a chef from a foodie family (Cree grew up taking leftover frog legs to school in her lunch box), and the words and dishes closest to his heart. This is a book to be savored, though it may just whet your appetite for more.

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 for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony's devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale.

Over the course of more than a decade traveling together, Tony became a boss, a friend, a hero and, sometimes, a tormentor.In the Weeds takes readers behind the scenes to reveal not just the insanity that went into filming in some of the most far-flung and volatile parts of the world, but what Tony was like unedited and off-camera. From the outside, the job looked like an all-expenses-paid adventure to places like Borneo, Vietnam, Iran, the Democratic Republic of Congo, and Libya. What happened off-camera was far more interesting than what made it to air. The more things went wrong, the better it was for the show. Fortunately, everything fell apart constantly.

Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick.

It's also what has propelled his restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and arguably the most vital in Australian history.

In this absorbing and wide-ranging memoir meets manifesto, Shewry applies his sometimes searing, sometimes comic eye to creative freedom in the kitchen, food journalism, sexism in hospitality, the fraud of the farm-to-table sustainability ethos, the cult of the chef and the legendary Family Bolognese.

Raised on a farm in a close-knit rural New Zealand family, he shares how a childhood surrounded by nature and a reverence for First People's cultures has influenced his work, the values he lives by, and the meticulous, inventive multi-course menu that is synonymous with Attica. Uses for Obsession also tells the intimate, desperate story of how his Melbourne restaurant survived 262 days with an empty dining room. How, during a time of epic hospitality transformation, it morphed into a takeaway food business, a merch shop and a summer camp. He was told it couldn't be done and that doubt both tortured and drove him.

At its heart, this is a positive story, an antidote to the macho chef culture that thrives on old ideas about leadership and success. Shewry prosecutes the compelling case for a new way forward. A bold blueprint for the restaurant - and workplace - of the future. One built on kindness, community, truth and a commitment to never give up.

From National Book Award-nominee Iliana Regan, a new memoir of her life and heritage as a forager, spanning her ancestry in Eastern Europe, her childhood in rural Indiana, and her new life set in the remote forests of Michigan's Upper Peninsula. Fieldwork explores how Regan's complex gender identity informs her acclaimed work as a chef and her profound experience of the natural world.

Not long after Iliana Regan's celebrated debut, Burn the Place, became the first food-related title in four decades to become a National Book Award nominee in 2019, her career as a Michelin star-winning chef took a sharp turn north. Long based in Chicago, she and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan's remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan's move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she'd long expressed as a chef, but experienced most intensely growing up.

On her family's farm in rural Indiana, Regan was the beloved youngest in a family with three much older sisters. From a very early age, her relationship with her mother and father was shaped by her childhood identification as a boy. Her father treated her like the son he never had, and together they foraged for mushrooms, berries, herbs, and other wild food in the surrounding countryside--especially her grandfather's nearby farm, where they also fished in its pond and young Iliana explored the accumulated family treasures stored in its dusty barn. Her father would share stories of his own grandmother, Busia, who'd helped run a family inn while growing up in eastern Europe, from which she imported her own wild legends of her native forests, before settling in Gary, Indiana, and opening Jennie's Café, a restaurant that fed generations of local steelworkers. He also shared with Iliana a steady supply of sharp knives and--as she got older--guns.

Iliana's mother had family stories as well--not only of her own years marrying young, raising headstrong girls, and cooking at Jennie's, but also of her father, Wayne, who spent much of his boyhood hunting with the men of his family in the frozen reaches of rural Canada. The stories from this side of Regan's family are darker, riven with alcoholism and domestic strife too often expressed in the harm, physical and otherwise, perpetrated by men--harm men do to women and families, and harm men do to the entire landscapes they occupy.

As Regan explores the ancient landscape of Michigan's boreal forest, her stories of the land, its creatures, and its dazzling profusion of plant and vegetable life are interspersed with her and Anna's efforts to make a home and a business of an inn that's suddenly, as of their first full season there in 2020, empty of guests due to the COVID-19 pandemic. She discovers where the wild blueberry bushes bear tiny fruit, where to gather wood sorrel, and where and when the land's different mushroom species appear--even as surrounding parcels of land are suddenly and violently decimated by logging crews that obliterate plant life and drive away the area's birds. Along the way she struggles not only with the threat of COVID, but also with her personal and familial legacies of addiction, violence, fear, and obsession--all while she tries to conceive a child that she and her immune-compromised wife hope to raise in their new home.

With Burn the Place, Regan announced herself as a writer whose extravagant, unconventional talents matched her abilities as a lauded chef. In Fieldwork, she digs even deeper to express the meaning and beauty we seek in the landscapes, and stories, that reveal the forces which inform, shape, and nurture our lives.

There is no greater authority on Jewish cooking than Joan Nathan. --Michael Solomonov, James Beard award-winning chef and author of Zahav

Before hummus was available in every grocery store--before shakshuka was a dish on every brunch menu--Joan Nathan taught home cooks how and why they should make these now-beloved staples themselves. Here, in her most personal book yet, the beloved authority on global Jewish cuisine uses recipes to look back at her own family's history-- their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, New York, Israel, and Washington, DC. Nathan shares her story--of marriage, motherhood, and a career as a food writer; of a life well-lived and centered around meals--and she punctuates it with all the foods she has come to love.

With over 100 recipes from roast chicken to rugelach, from matzoh ball soup to challah and brisket, here are updated versions of her favorites. But here too are new favorites: Salmon with Preserved Lemon and Za'atar; Fragrant Spiced Chicken with Rice, Eggplant, Peppers, and Zucchini; Mahammar (a Syrian pepper, pomegranate and walnut dip); Moroccan Chicken with Almonds, Cinnamon and Couscous; Joan's version of the perfect Black and White Cookies.

This is a treasury of recipes and stories--and an invitation to a seat at Nathan's table.

From one of Sweden's most loved authors, an essayistic memoir about women and food, translated by Saskia Vogel.

Bread and Milk traces a life through food, from a bag of tangerines devoured in one sitting to the luxury of a grandmother's rice pudding, from pancakes meant to make up for a mother's absence to perfectly sliced tomatoes winning, at last, a distant father's approval; it explores how food can fill an emptiness but also consume you. After all, what we eat is inexorably intertwined with how we love.

In this radiant memoir, one of Sweden's most acclaimed writers considers the complex relationships between the women in her family as they struggle with financial and emotional vulnerability, and how those relationships replicate themselves in fraught and obsessive relationships with food. Bread and Milk is at once wholly original and a natural extension of the brazenly intelligent and personal writing that has come to define Karolina Ramqvist's authorship.

'If Annie Ernaux and Marcel Proust had a love child it would be Bread and Milk by Karolina Ramqvist.' - Laurel Kane, White Whale Bookstore

'Karolina Ramqvist's writing is straight-talking scripture, a spiritual text in memoir form. Food isn't just love or its opposite; food marks time for the mortal body. Food is how people remember the people who no longer exist to make and eat food. Ramqvist's mind is transgressively pragmatic, and a constant source of enlightenment. Instead of saying, 'Look at what you didn't know, her book says, Look at what you thought you didn't know, but always did.' - Heidi Julavits, author of Directions to Myself

'Swedish novelist Ramqvist's highly relatable memoir details the problems that can arise when a child associates food with love...The term food memoir doesn't quite encompass her profound autobiographical journey...her story, with its lush and evocative prose, will speak to many readers.' - Booklist

In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving 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 it at the time--and certainly Chang would have bet against himself--but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, What if the underground could become the mainstream?

Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life.

Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang's switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.