Títulos en Chefs

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

As a lifelong eater, Blount always got along easily with food - he didn't have to think, he just ate. But food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell and, consequently, his taste buds. So while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style.

Bobby Hutchinson, a best-selling Harlequin writer, decides to open a B & B in Vancouver, BC, when sales of romance novels falter. Despite never having stayed in a B & B and knowing absolutely nothing about running one, she jumps right in. Strange people from nearby and halfway around the world arrive at her home with their stories and struggles, not to mention their baggage, psychological and otherwise.

Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.

Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie....

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.

As citizens continue to evolve and diversify within the United States, the ingredients that make up each flavorful household are waiting to be discovered and devoured. In Colorful Palate, author Raj Tawney shares his coming-of-age memoir as a young man born into an Indian, Puerto Rican, and Italian American family, his struggles with understanding his own identity, and the mouthwatering flavors of the melting pot from within his own childhood kitchen.

In the style of Crying in H Mart and Minor Feelings, filmmaker Jill Damatac blends memoir, food writing, and colonial history as she cooks her way through recipes from her native-born Philippines and shares stories of her undocumented family in America. Jill Damatac left the United States in...

After wandering through the valley of despair...facing trauma. I stumbled upon baking and it saved my life.

Il suo nome era Salvatore Chiappa, tortaio, ma soprattutto livornese. Tutti lo conoscevano come "Gagarin". Da cosa venisse il soprannome con cui la gente di Livorno e, conseguentemente e per traslato, del mondo intero, lo identificava è cosa interessante ma del tutto ignota.

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

‘An amazing book.’ Dan Lepard ‘The rich and fascinating story of bread.’ Lily Vanilli ‘A brilliant, timely and important book full of compassion.’ Olia Hercules ‘A fascinating exploration of our universal love of bread. David traces the past, present and future of bread through his...

From grief quests to altar-making, to dinner parties to Dungeons & Dragons, Renegade Grief is an “offering to the struggle and art of being human” (Krista Tippett, New York Times bestselling author) and a profound, vulnerable exploration of care practices and rituals that empower grievers in...

An Instant New York Times Bestseller! A candid, funny, and occasionally devastating memoir of a woman making her way through the food world, navigating addiction, a cultural reckoning, and an unexpected tragedy In this moving, hilarious, and insightful bestselling memoir, Laurie Woolever traces...

What happens when a career you love doesn’t love you back? 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...

An “absolutely transformative” (People) culinary memoir about the relationship between food and family—sustenance and survival—from a chef, award-winning journalist, and daughter of a Holocaust survivor. “Beautifully written, heartbreaking and hopeful.”—Ruth Reichl, New York Times...

Join Carole Bumpus as she continues the culinary journey of Book One in Searching for Family and Traditions at the French Table, with her incomparable guide, Josiane, as they head north from Paris to Nord-Pas-de-Calais, Normandy, and Brittany, then drop into the Loire Valley before ending in the Auvergne.

Стэнли Туччи вырос в италоамериканской семье, которая уделяла огромное внимание еде и каждый вечер собиралась за кухонным столом. В этой книге он не только делится самыми разными рецептами, но и рассказывает связанные с ними удивительные истории. Вкус — это размышления о жизни и еде, перемежаемые рассказами актера о детстве в США и нынешней жизни в Британии; о работе над фильмами "Большая ночь", "Джули и Джулия" и документальным сериалом "В поисках Италии"; о любви, семье и заботе о детях.

A decade ago, Debbie Travis gave up her hectic life as the producer and star of several hit TV shows to move to a 13th-century crumbling farmhouse and vast olive orchard in Tuscany, which she and her husband then turned into the boutique hotel and wellness retreat. That was a big change in direction—and Debbie’s shared the best of what she learned on that journey in two bestselling books full of humane, heartfelt, and sensible advice on pursuing your true passion (Design Your Next Chapter) and making room for happiness, health, and connection (Joy: Life Lessons from a Tuscan Villa).

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Listeners are in for a treat as the talented Will Damron (who has read over 700 audiobooks) delivers an immersive account of...