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Eat a Peach

Eat a Peach

Eat a Peach

Author: ,

Publisher: Clarkson Potter

Isbn 10: 1524759228

Category: Biography & Autobiography

Number of Pages: 304

Number of Views: 1977

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NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. “David puts words to so many of the things we all feel, sharing generously of his own journey so we can all benefit in the process.”—Chrissy Teigen NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun 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.


How to eat a peach

How to eat a peach

How to eat a peach

Author: Diana Henry

Publisher: Octopus Books

Isbn 10: 1784725145

Category: Cooking

Number of Pages: 256

Number of Views: 1595

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When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favorite part of cooking. Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites. The menus are introduced with personal essays in Diana's now well-known voice- about places or journeys or particular times and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone. The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine. That says something very important about eating - simplicity and generosity and sometimes not cooking are what it's about.


Free Food for Millionaires

Free Food for Millionaires

Free Food for Millionaires

Author: Min Jin Lee

Publisher: Grand Central Publishing

Isbn 10: 9780446504386

Category: Fiction

Number of Pages: 576

Number of Views: 1440

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FROM THE AUTHOR OF THE NATIONAL BOOK AWARD FINALIST PACHINKO New York Times Book Review Editor's ChoiceNPR Fresh Air Top Ten Books of the YearUSA Today Top Ten Books of the YearThe Times (London) Top Ten Books of the Year In her critically acclaimed debut, National Book Award finalist Min Jin Lee introduces the indelible Casey Han: a strong-willed, Queens-bred daughter of Korean immigrants who is addicted to a glamorous Manhattan lifestyle she cannot afford. Fresh out of Princeton with an economics degree, no job, and a popular white boyfriend, Casey is determined to carve a space for herself in the glittering world she craves-but at what cost? Lee's bestselling, sharp-eyed, sweeping epic of love, greed, and hunger-set in a landscape where millionaires scramble for the free lunches the poor are too proud to accept-is an addictively readable, startlingly sympathetic portrait of intergenerational strife and immigrant struggle, exposing the intricate layers of a community clinging to its old ways in a city packed with haves and have-nots.


Yes, Chef

Yes, Chef

Yes, Chef

Author: Marcus Samuelsson,Veronica Chambers

Publisher: Random House

Isbn 10: 0440338816

Category: Biography & Autobiography

Number of Pages: 336

Number of Views: 1698

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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton


Life, on the Line

Life, on the Line

Life, on the Line

Author: Grant Achatz,Nick Kokonas

Publisher: Penguin

Isbn 10: 1101560738

Category: Biography & Autobiography

Number of Pages: 432

Number of Views: 1021

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"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year. Watch a Video


How to Eat a Small Country

How to Eat a Small Country

How to Eat a Small Country

Author: Amy Finley

Publisher: Crown

Isbn 10: 0307952436

Category: Cooking

Number of Pages: 288

Number of Views: 318

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"How to Eat a Small Country shares a few key traits with Elizabeth Gilbert’s Eat, Pray, Love in particular an infectiously likeable narrator and mouthwatering descriptions of European food. But Finley’s memoir is less precious, more honest, and ultimately more rewarding." -- Boston Globe A professionally trained cook turned stay-at-home mom, Amy Finley decided on a whim to send in an audition tape for season three of The Next Food Network Star, and the impossible happened: she won. So why did she walk away from it all? A triumphant and endearing tale of family, food, and France, Amy’s story is an inspiring read for women everywhere. While Amy was hoping to bring American families together with her simple Gourmet Next Door recipes, she ended up separating from her French husband, Greg, who didn’t want to be married to a celebrity. Amy felt betrayed. She was living a dream—or was she? She was becoming famous, cooking for people out there in TV land, in thirty minutes, on a kitchen set . . . instead of cooking and eating with her own family at home. In a desperate effort to work things out, Amy makes the controversial decision to leave her budding television career behind and move her family to France, where she and Greg lived after they first met and fell in love. How to Eat a Small Country is Amy’s personal story of her rewarding struggle to reunite through the simple, everyday act of cooking and eating together. Meals play a central role in Amy’s new life, from meeting the bunny destined to become their classic Burgundian dinner of lapin à la moutarde to dealing with the aftermath of a bouillabaisse binge. And as she, Greg, and their two young children wend their way through rural France, they gradually reweave the fabric of their family. At times humorous and heart-wrenching, and always captivating and delicious, How to Eat a Small Country chronicles the food-filled journey that one couple takes to stay together.


Notes from a Young Black Chef

Notes from a Young Black Chef

Notes from a Young Black Chef

Author: Kwame Onwuachi,Joshua David Stein

Publisher: Vintage

Isbn 10: 152473263X

Category: Biography & Autobiography

Number of Pages: 288

Number of Views: 1911

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“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.


Lucky Peach Presents 101 Easy Asian Recipes

Lucky Peach Presents 101 Easy Asian Recipes

Lucky Peach Presents 101 Easy Asian Recipes

Author: Peter Meehan,the editors of Lucky Peach

Publisher: Clarkson Potter

Isbn 10: 0804187908

Category: Cooking

Number of Pages: 272

Number of Views: 1433

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“Delicious, straightforward recipes ... fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.” —Associated Press Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight. You'll never have a reason to order take-out again.


The Man Who Ate Too Much: The Life of James Beard

The Man Who Ate Too Much: The Life of James Beard

The Man Who Ate Too Much: The Life of James Beard

Author: John Birdsall

Publisher: W. W. Norton & Company

Isbn 10: 0393635724

Category: Biography & Autobiography

Number of Pages: 464

Number of Views: 1022

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The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.


Momofuku Milk Bar

Momofuku Milk Bar

Momofuku Milk Bar

Author: Christina Tosi

Publisher: Clarkson Potter

Isbn 10: 0307953300

Category: Cooking

Number of Pages: 256

Number of Views: 1976

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The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery. Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began. Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.


The Hairy Bikers Blood, Sweat and Tyres

The Hairy Bikers Blood, Sweat and Tyres

The Hairy Bikers Blood, Sweat and Tyres

Author: Hairy Bikers

Publisher: Weidenfeld & Nicolson

Isbn 10: 1474600514

Category: Biography & Autobiography

Number of Pages: 320

Number of Views: 479

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Si King and Dave Myers, AKA the Hairy Bikers have travelled an interesting road. Born in the north of England, both Si and Dave had their childhood challenges. For Si, being bullied as the fat kid in class was part of his daily school routine. For Dave, his life changed when he became a childhood carer for his mother. But through the challenges of their early years came a love of really good food. And it was food that brought Si and Dave together. Their eyes met over a curry and a pint on the set of a Catherine Cookson drama, and they knew they would be firm and fast friends for life. From deserts to desserts, potholes to pot roasts, the nation's favourite cooking duo reveals what's made their friendship such a special and lasting one. They've eaten their way around the world a good few times, but have never lost sight of what matters: great friends, great family and great food. In this heartwarming memoir of friendship and hilarious misadventure, Si and Dave take you on the ride of their lives!


Everything Is Under Control

Everything Is Under Control

Everything Is Under Control

Author: Phyllis Grant

Publisher: Farrar, Straus and Giroux

Isbn 10: 0374720754

Category: Biography & Autobiography

Number of Pages: 256

Number of Views: 816

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One of Esquire's Best Cookbooks of 2020 and one of The Washington Post's Best Food Books of 2020 "In epigrammatic, nearly poetic diction, Grant . . . reminds us of how transformative the junctures where food and life collide can be." --The New York Times Book Review “What a beautiful, rich, and poetic memoir this is . . . Like the best chefs, Phyllis Grant knows how to make a masterpiece from a few simple ingredients: truth, taste, poignancy, and love.”—Elizabeth Gilbert, author of City of Girls and Eat, Pray, Love Phyllis Grant’s Everything Is Under Control is a memoir about appetite as it comes, goes, and refocuses its object of desire. Grant’s story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Julliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with her future husband and leaving the city after 9/11 for California, where her children are born. All the while, a sense of longing pulses in each stage as she moves through the headspace of a young woman longing to be sustained by a city into that of a mother now sustaining a family herself. Written with the transparency of a diarist, Everything Is Under Control is an unputdownable series of vignettes followed by tried-and-true recipes from Grant’s table—a heartrending yet unsentimental portrait of the highs and lows of young adulthood, motherhood, and a life in the kitchen.


Dirt

Dirt

Dirt

Author: Bill Buford

Publisher: Appetite by Random House

Isbn 10: 0147530717

Category: Cooking

Number of Pages: 432

Number of Views: 1868

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NATIONAL BESTSELLER The hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine. In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at l'Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.


Black, White, and The Grey

Black, White, and The Grey

Black, White, and The Grey

Author: Mashama Bailey,John O. Morisano

Publisher: Lorena Jones Books

Isbn 10: 1984856219

Category: Biography & Autobiography

Number of Pages: 304

Number of Views: 1362

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A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.


Transcendent Kingdom

Transcendent Kingdom

Transcendent Kingdom

Author: Yaa Gyasi

Publisher: Bond Street Books

Isbn 10: 0385695187

Category: Fiction

Number of Pages: 256

Number of Views: 1859

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NEW YORK TIMES BESTSELLER Yaa Gyasi's stunning follow-up to her acclaimed national bestseller Homegoing is a powerful, raw, intimate, deeply layered novel about a Ghanaian family in Alabama. Gifty is a fifth year candidate in neuroscience at Stanford University's School of Medicine studying reward-seeking behaviour in mice and the neural circuits of depression and addiction. Her brother, Nana, was a gifted high school athlete who died of a heroin overdose after a knee injury left him hooked on OxyContin. Her suicidal mother is living in her bed. Gifty is determined to discover the scientific basis for the suffering she sees all around her. But even as she turns to hard science to unlock the mystery of her family's loss, she finds herself hungering for her childhood faith, and grappling with the evangelical church in which she was raised, whose promise of salvation remains as tantalizing as it is elusive. Transcendent Kingdom is a deeply moving portrait of a family of Ghanaian immigrants ravaged by depression and addiction and grief--a novel about faith, science, religion, love. Exquisitely written and emotionally searing, this is an exceptionally powerful follow-up to Gyasi's phenomenal debut.


Lucky Peach Presents Power Vegetables!

Lucky Peach Presents Power Vegetables!

Lucky Peach Presents Power Vegetables!

Author: Peter Meehan,the editors of Lucky Peach

Publisher: Clarkson Potter

Isbn 10: 0804187746

Category: Cooking

Number of Pages: 272

Number of Views: 832

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Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.


Minor Feelings

Minor Feelings

Minor Feelings

Author: Cathy Park Hong

Publisher: One World

Isbn 10: 1984820370

Category: Biography & Autobiography

Number of Pages: 224

Number of Views: 1977

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A ruthlessly honest, emotionally charged, and utterly original exploration of Asian American consciousness and the struggle to be human “Brilliant . . . To read this book is to become more human.”—Claudia Rankine, author of Citizen FINALIST FOR THE NATIONAL BOOK CRITICS CIRCLE AWARD FOR AUTOBIOGRAPHY • NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Jennifer Szalai, The New York Times • The Washington Post • NPR • Time • New Statesman • BuzzFeed • Esquire • The New York Public Library • Book Riot Poet and essayist Cathy Park Hong fearlessly and provocatively blends memoir, cultural criticism, and history to expose fresh truths about racialized consciousness in America. Part memoir and part cultural criticism, this collection is vulnerable, humorous, and provocative—and its relentless and riveting pursuit of vital questions around family and friendship, art and politics, identity and individuality, will change the way you think about our world. Binding these essays together is Hong’s theory of “minor feelings.” As the daughter of Korean immigrants, Cathy Park Hong grew up steeped in shame, suspicion, and melancholy. She would later understand that these “minor feelings” occur when American optimism contradicts your own reality—when you believe the lies you’re told about your own racial identity. Minor feelings are not small, they’re dissonant—and in their tension Hong finds the key to the questions that haunt her. With sly humor and a poet’s searching mind, Hong uses her own story as a portal into a deeper examination of racial consciousness in America today. This intimate and devastating book traces her relationship to the English language, to shame and depression, to poetry and female friendship. A radically honest work of art, Minor Feelings forms a portrait of one Asian American psyche—and of a writer’s search to both uncover and speak the truth. Praise for Minor Feelings “Hong begins her new book of essays with a bang. . . .The essays wander a variegated terrain of memoir, criticism and polemic, oscillating between smooth proclamations of certainty and twitches of self-doubt. . . . Minor Feelings is studded with moments [of] candor and dark humor shot through with glittering self-awareness.”—The New York Times “Hong uses her own experiences as a jumping off point to examine race and emotion in the United States.”—Newsweek (40 Must-Read Fiction and Nonfiction Books to Savor This Spring) “Powerful . . . [Hong] brings together memoiristic personal essay and reflection, historical accounts and modern reporting, and other works of art and writing, in order to amplify a multitude of voices and capture Asian America as a collection of contradictions. She does so with sharp wit and radical transparency.”—Salon


Blood, Bones & Butter

Blood, Bones & Butter

Blood, Bones & Butter

Author: Gabrielle Hamilton

Publisher: Random House

Isbn 10: 1588369315

Category: Biography & Autobiography

Number of Pages: 320

Number of Views: 779

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NEW YORK TIMES BESTSELLER Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.


The Devil in the Kitchen

The Devil in the Kitchen

The Devil in the Kitchen

Author: Marco Pierre White

Publisher: Orion

Isbn 10: 1409139581

Category: Biography & Autobiography

Number of Pages: 336

Number of Views: 1993

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The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre White When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own. At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock 'n' roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary, as younger chefs such as Gordon Ramsay and Heston Blumenthal would find out when they worked for him. He eventually opened several more restaurants, won every honour going and then realised that it still wasn't enough. Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain.


L.A. Son

L.A. Son

L.A. Son

Author: Roy Choi,Tien Nguyen,Natasha Phan

Publisher: Harper Collins

Isbn 10: 0062202642

Category: Cooking

Number of Pages: 352

Number of Views: 1830

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Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.