Titres dans Culinaire

A Kitchen Confidential for the cocktail profession, Unvarnished is a fly-on-the-wall narrative peek at the joys, pains, and peculiarities of life “behind the stick.” When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish—owned, designed, and managed by...

In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn...

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here...

The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of...

With a new foreword by Deb Perelman of Smitten Kitchen, the triumphant sequel to Home Cooking by “a home cook, like you and me, whose charm and lack of pretension make her wonderfully human and a welcome companion as she chatters on about the small culinary accomplishments and discoveries...

A cookbook and culinary memoir about growing up as the daughter of revered chef/restaurateur Alice Waters: a story of food, family, and the need for beauty in all aspects of life. In this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and...

A rags-to-$9-billion-riches story. A crash course in Burger King history and fast food in America, The Burger King is McLamore's candid and conversational memoir. Written before his death in 1996, he talks of his life, the birth of the Whopper, and the rise of Burger King. McLamore's account of Burger King offers an instructive and inspiring tale to young entrepreneurs. Here's a story of entrepreneurship development from one of the top entrepreneurs of fast food chains.

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.

In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.

NATIONAL BESTSELLER An Economist Best Book of 2024 A Shelf Awareness Best Book of 2024 Legendary editor Judith Jones, the woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due...

“Arbitrary Stupid Goal is a completely riveting world—when I looked up from its pages regular life seemed boring and safe and modern like one big iPhone. This book captures not just a lost New York but a whole lost way of life.” —Miranda July In Arbitrary Stupid Goal, Tamara Shopsin...

The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review “Fast-paced adventure...

A collection of hilarious essays about how food became one man’s obsession and coping mechanism, and how it came to rule—and sometimes ruin—his relationships, from the Cobra Kai actor, stand-up comic, and host of Food Network’s Raid the Fridge “When most people say they have an...

NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times NPR Men’s Journal BookPage Booklist Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was...

Gold Logie-nominated TV personality and food icon Melissa Leong bites down on her demons in this searing memoir, exploring themes of abuse in the hospitality industry, racism, mental health and, for a light palate cleanser, the thrill of mouth-wateringly memorable food. Most of all, she inspires the courage to create a life you really, really want.

Julia Child's monumental Mastering the Art of French Cooking and iconic television show The French Chef required a team of innovators to bring out her unique presence and personality. Warming Up Julia Child is a behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success. In today’s parlance, they were her posse, her entourage.

“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful tour of France, England, and Italy...

The fascinating, mouthwatering story (with recipes!) of the immigrant familythat created a New York gastronomic legend: “The most rambunctious andchaotic of all delicatessens, with one foot in the Old World and the other inthe vanguard of every fast-breaking food move in the city.” —Nora...

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.