Títulos en Chefs

Brought to you by Penguin. At the moment her mother died, Olivia Potts was baking a cake. She was trying to impress the man who would later become her husband. Meanwhile, 275 miles away, her mother was dying. In the grief-stricken months that followed, Olivia came home from her job as a criminal...

Bloomsbury presents Medium Raw written and read by Anthony Bourdain. 'As ferociously rude as anything Bourdain has done before' Guardian 'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph 'Bourdain has insight, access and good taste, and he's a naturally...

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.  

Mokhtar Alkhanshali, hijo de inmigrantes yemeníes, ha crecido en el barrio más conflictivo de San Francisco y a sus veinticuatro años es incapaz de pagarse la universidad. Mientras trabaja de portero en un bloque de pisos de lujo, descubre que el café, al igual que él, tiene su origen en Yemen, por lo que decide investigar la historia y la producción de esta antiquísima bebida viajando al país de sus antepasados.

Brought to you by Penguin. A beautiful and fearless exploration of food and feelings – with bite – for fans of Crying in H Mart and Midnight Chicken. Eat bitter is a Chinese proverb meaning ‘endure hardship to taste sweetness.’ For Lydia Pang, it embodies the struggles of her Hakka...

One of the Must-Read Books To Have On Your Radar in 2026—Service95 From a dazzling new writer, a stirring memoir rooted in Hakka culture about the lesson to accept both bitterness and sweetness in lifeEat bitter is a Chinese proverb meaning ‘endure hardship to taste sweetness.' For Lydia...

Carlo Cracco è entrato in cucina quand'era ragazzo, e da allora non ne è più uscito. Stregato da quel mondo fatto di grembiuli, disciplina e pentole fumanti, ha fatto della cucina la propria vita. Oggi che il ragazzo è diventato uno chef apprezzato in Italia e nel mondo, è proprio la sua voce a raccontarci ingredienti, viaggi ed esperienze uniche.

Carlo Cracco è entrato in cucina quand'era ragazzo, e da allora non ne è più uscito. Stregato da quel mondo fatto di grembiuli, disciplina e pentole fumanti, ha fatto della cucina la propria vita. Oggi che il ragazzo è diventato uno chef apprezzato in Italia e nel mondo, è proprio la sua voce a raccontarci ingredienti, viaggi ed esperienze uniche.

Carlo Cracco è entrato in cucina quand'era ragazzo, e da allora non ne è più uscito. Stregato da quel mondo fatto di grembiuli, disciplina e pentole fumanti, ha fatto della cucina la propria vita. Oggi che il ragazzo è diventato uno chef apprezzato in Italia e nel mondo, è proprio la sua voce a raccontarci ingredienti, viaggi ed esperienze uniche.

Der Autor, selbst ein Millennial, hat einige der erfolgreichsten Vertreter seiner Generation aus verschiedensten Bereichen getroffen und interviewt. Jonathan Sierck hat all diese Durchstarter getroffen und ihre Geschichte, Mentoren und Vorbilder, Schlüsselmomente, Überzeugungen und Tipps zusammengetragen. Herausgekommen ist ein kurzweiliges Buch mit vielen O-Tönen, das nicht nur eine spannende Generation beschreibt, sondern eine konkrete Anleitung ist, wie Erfolg und Karriere heutzutage gehen.

With mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation. This program is read by the author. "What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female...

Fireproof charts Chef Curtis Duffy's rise in spite of trauma, to being mentored by and recognized among the world's top chefs. Amid childhood chaos in rural Ohio, a young Duffy first found refuge in Home Ec class, then at one of Columbus's best restaurants, where he honed his skills. His passion ignited, Duffy was dead set on leaving Ohio and breaking the Duffy family curse. But the tragic deaths of his parents jeopardized his promising trajectories.

A raw and raucous memoir from chef and writer Zahra Tangorra about the great meals and great loves of her life, reflecting on family, friendship, grief, and the solace that can be found through food Extra sauce is how I like my pizza and also how I fall in love. Extra sauce is for sopping...

Hablar de la mesa es hablar de nuestros orígenes, de nuestras raíces, de nuestro ADN. Esa mesa donde comemos, donde compartimos, donde hemos crecido y hemos aprendido a ser personas y de la que guardamos recuerdos imborrables que nos acompañarán el resto de nuestra vida. El autor nos propone un recorrido por su historia, analizando diversos aspectos: evolución, tipologías, formas, materiales, protocolos… creando un ideal de mesa que nos corresponda y que, sobre todo, nos permita integrar una serie de hábitos saludables para gozar de nuestra mejor versión.

Brought to you by Penguin. THE INSTANT SUNDAY TIMES BESTSELLER - DISCOVER THE MOUTHWATERING FOLLOW-UP TO HIS BESTSELLING MEMOIR, TASTE ‘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...

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 70s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers inside the...

Inside Rich Chef Poor Chef, you'll discover THE EXACT METHODS Yusuf used to go from a small Istanbul kitchen to running 500+ room luxury hotels and create your own economy.

Molly Irani, the visionary cofounder of the James Beard Award–winning restaurant Chai Pani, shares her passion for hospitality and story of building a thriving business that puts people first. Growing up with parents who owned a restaurant, Molly understood the power of service but also had a...

Andrew Jefford is, in the words of winemaker Randall Grahm, ‘the most thoughtful person we have writing about wine’. Discover why in this selection from Jefford’s work, celebrating the limitless beauty of wine difference. This book anatomizes the pleasure that awaits every drinker while simultaneously furnishing a philosophy of wine – one founded on astonishment, and drawing on personal discovery rather than hierarchy and mastery. There is no other wine writing like this.

I've been a Private Chef for Michael Jackson's Family and Kobe Bryant, a caterer for the legendary Mark O'Connor and infamous Joe Walsh. Countless other celebrities, billionaires and captains of industry fill these pages too. You'll recognize them by their initials. Their lawyers prefer it that way.. I’ve had more burns, long nights, and impossible clients than I can count in my thirty years as a chef. A few thought that a “private chef” meant personal therapist, they weren’t wrong. This isn’t a cookbook; it’s a confession.