Títulos en Chefs

Fans of Augusten Burroughs and Jo Ann Beard will enjoy this kaleidoscopic, universal memoir in which Elissa Altman explores the tradition, religion, family expectations, and the forbidden that were the fixed points in her Queens, New York, childhood. Spanning from 1940s wartime Brooklyn to 1970s Queens to present-day rural New England, Treyf captures the collision of youthful cravings and grown-up identities. It is a vivid tale of what it means to come to yourself both in spite and in honor to your past.

Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn’t turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.

No Lucks Given, by Chef Brother Luck, is a powerful reflection on the most vital parts of the human experience: identity, community, and work. Packed with pain, passion, honor, and hope, No Lucks Given is an encouragement to everyone who has ever doubted themselves or God, whether they grew up...

Don Arnoldo de la Rocha es originario de la sierra de Chihuahua. Aprendió a trabajar la tierra desde los seis años, usó zapatos a partir de los ocho y entró a la escuela a los once.

Appassionato e appassionante, un libro che vi rivoluzionerà la vita! Vivere senza sprechi - rispettando se stessi, gli altri, gli animali e il pianeta - si può. Divertendosi anche molto. Girare in bicicletta, invece che in automobile. Usare le candele in romantiche cenette vegane. Oppure arrivare a staccare del tutto il contatore... come ha fatto Paola Maugeri vivendo per un anno a impatto zero con la sua famiglia, un'esperienza unica nel suo genere.

 Khabaar is a food memoir and personal narrative that braids the global journeys of South Asian food through immigration, migration, and indenture. Focusing on chefs, home cooks, and food stall owners, the book questions: What does it mean to belong, and what does belonging in a new place look like in the foods carried over from the old country?  

Hannah Howard is a Columbia University freshman when she lands a hostess job at Picholine, a Michelin-starred restaurant in Manhattan. Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.

世界24カ国で5000人に本格手打ち讃岐うどんを振る舞った「世界を旅するうどん屋」とはどういう生き方なのか？を綴った自伝。

Food writer Hannah Howard is at a pivotal moment in her life when she begins searching out her fellow food people - women who’ve carved a place for themselves in a punishing, male-dominated industry. Women whose journeys have inspired and informed Hannah’s own foodie quests. On trips that take her from Milan to Bordeaux to Oslo and then always back again to her home in New York City, Hannah spends time with these influential women, learning about the intimate paths that led them each toward fulfilling careers.

Tea Malmegård interviews ten chefs she greatly admires from various parts of Scandinavia. By visiting the chefs in their natural habitat – the kitchen of their famous restaurants – Tea is able to break down the barrier that normally exists between guests and the secret world of chefs.

"Al termine della prima settimana, seicento assaggi avevano già azzerato ogni mia volontà di capirci ancora qualcosa. In quattro, cinque giorni mi spazzolavo la storia del Barolo o dell'Amarone, pretendendo anche di giudicarla. Era come stilare la classifica dei migliori film della stagione, fermandosi ai titoli di testa. Il mio spettacolo non andava mai oltre l'unghia del bicchiere. E seduti di fronte a me, non vedevo più colleghi e collaboratori, ma polli da batteria, costretti a beccare senza sosta." Con tono schietto e pungente, Tiziano Gaia ci conduce nel mondo dei vini.

‘All men should strive to learn before they die what they are running from, and to, and why’ Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he...

‘If you find the subject of food to be both vexing and transfixing, you’ll love What She Ate’ Elle Dorothy Wordsworth believed that feeding her poet brother, William, gooseberry tarts was her part to play in a literary movement. Cockney chef Rosa Lewis became a favourite of King Edward VII...

NEW YORK TIMES BESTSELLER A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald Newsday The Huffington Post Financial Times GQ Slate Men’s Journal Washington Examiner Publishers Weekly Kirkus Reviews National...

Meet Sarah Jane, a woman with a reputation for culinary catastrophe, who tries to keep her family fed in challenging circumstances in rural France. Frugal living was not part of the plan when they arrived from Australia to undertake the renovation of a quaint cottage in the Charente. However, when life threw them a curveball, the challenge was set: How to survive in France with very little money and two Australian cattle dogs.

Anthony Bourdain was an American celebrity chef, author, travel documentarian, and television personality who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. He was considered one of the most influential chefs in the world.

Why do we call mixed alcohol drinks "cocktails"? How do they get their exotic names — names like the Singapore Sling, Screw Driver, the Alamagoozlum, the Angel’s Kiss, the Hanky Panky, the Harvey Wallbanger, Sex on the Beach, the Monkey Gland, the Brass Monkey, the Margarita, the Japalac, the Lion’s Tail, and many, many more?

From awkward schoolgirl to Caterer to the Stars, Mary Giuliani weaves together a collection of hilarious memories, from professional growing pains to her long journey to motherhood, never losing her sense of humor and her love for everyone's favorite party food, pigs in a blanket. Mary's utterly...

Victory in the Kitchen is a culinary biography: a life lived through food, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York. While Georgina Landemare saw herself as ordinary, her accomplishments, and the life she lived, were anything but. She started her career as a nursemaid and ended it cooking for one of the best-known figures in British history, Winston Churchill, a man to whom food was central as a diplomatic tool in a time when the world was embroiled in a worldwide war.

A deeply stirring memoir of fathers, sons, and the oldest bar in New York City. Since it opened in 1854, McSorley's Old Ale House has been a New York institution. This is the landmark watering hole where Abraham Lincoln campaigned and Boss Tweed kicked back with the Tammany Hall machine. Where a...