Loading
Celebrity Chefs on Life and Food
A behind-the-scenes glimpse into the lives and kitchens of world-famous chefs.
Published on October 14, 2022
Nobu: A Memoir
Nobu MatsuhisaFrench cuisine has long been the gold standard, but more and more foodies, food critics, and world travelers are recognizing Japan as an icon on the world’s culinary stage. Matsuhisa (“Chef Nobu”) played a huge role in this evolution thanks to his world-famous Japanese fusion restaurants. Learn about Japanese cuisine and culture, plus Matsuhisa’s personal journey to becoming one of the most notable restaurateurs in the world.
Taste: My Life Through Food
Stanley TucciConsider Tucci’s book an invitation to his dinner table. Pull up a chair as the “Big Night” and “Stanley Tucci: Searching for Italy” star shares the stories — and recipes — of the food that shaped his life. Learn how meals connect him to the people he loves, from his Italian family to his British wife to his Hollywood co-stars.
Kitchen Confidential
Anthony BourdainBourdain made exotic food more attainable and the subculture of being a chef more relatable. He was a wonderful storyteller, and inspired people to learn more about the world around them. This is the book that launched Bourdain’s TV career.
The Apprentice: My Life in the Kitchen
Jacques PépinDubbed “the best chef in America” by Julia Child, Jacques Pépin is a chef known for his ingenuity, creativity, and famous dishes like Maman's cheese soufflé. From surviving war-torn France as a young child to becoming Charles de Gaulle’s personal chef, Pépin has thus far lived an incredible life. He recounts memories of turning down a job offer as John F. Kennedy’s chef, and surviving a near-fatal car accident, and he includes his all-time favorite recipes perfected after nearly 50 years of life in the kitchen.
Cooking as Fast as I Can: A Chef's Story of Family, Food, and Forgiveness
Cat CoraAs a co-host on the Food Network’s Melting Pot and the first female Iron Chef, many think they have a good idea of who Cat Cora is. However, as her autobiography reveals, there’s so much more than meets the eye when it comes to the celebrated chef. For the first time, Cora writes about her experiences as a surviving childhood abuse and the trials and tribulations of life as a lesbian in the deep South. Remarkably candid and moving, her memoir provides great insight into the memories and experiences that have shaped her and her cuisine.
Julia Child: A Life
Laura ShapiroThe trailblazing chef brought gourmet cooking techniques into home kitchens everywhere, showing Americans that cooking should be easy and fun. This delightful biography traces the icon’s journey from what Shapiro calls “California party girl” to World War II spy to professionally trained French chef.
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Grant AchatzHaving a hard time getting a reservation at Alinea? Listening to chef and co-owner Grant Achatz’s memoir may be the next best thing. After winning several awards and being named one of the best new chefs in America by Food & Wine, Achatz was at the top of his game. Life took a surprising turn when he was diagnosed with stage IV tongue cancer, which deeply affected his sense of taste. He and his partner, Nick Kokonas, share his empowering journey of survival and how Achatz went on to beat the odds and achieve incredible culinary success.
Home Cooking
18 podcast episodes
Home Cooking
18 podcast episodesIf you’re one of the legions who fell for Nosrat’s charming Netflix series “Salt Fat Acid Heat,” check out her podcast, “Home Cooking.” Co-hosted with her friend Hirway (podcast host of the “Song Exploder”) during the pandemic, the exuberant chef brings her signature warmth to help you figure out what to cook — and how to go about making it.
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Marco Pierre WhiteThis definitive “bad boy” memoir by London’s “enfant terrible” of the culinary scene is for anyone who gets a guilty pleasure from watching Gordon Ramsey flip out on people.
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Michael RuhlmanIf you feel called to follow in the footsteps of these famous chefs, read this insider’s account of what culinary school is really like. A journalist ties on an apron and earns his chops at the Culinary Institute of America. Ruhlman reveals not how the sausage is made, but how the sausage makers are made.
Everyone Is Italian on Sunday
Rachael RayRay pays homage to her heritage with a volume full of traditional and modern takes on Italian dishes. Start with ratatouille frittata for brunch, try your hand at cod saltimbocca for lunch, and end the day with a grapefruit martini, Italian pork roast, and pignoli cookies.