Culinary Biography

When you become a Chef for the first time, you may be put in a position where you know how to cook, but not how to lead and manage. This audiobook will teach you everything you need to know to become a Chef Leader in the kitchen.

Issu d'une famille pauvre, avec un père violent, Anthony se retrouve très jeune à la rue. Pour autant, il refuse de tomber dans la victimisation et reste persuadé que n'importe qui peut réussir en respectant des valeurs essentielles : travail, passion, ambition, détermination, résilience. En quelques années seulement, il devient multimillionnaire, investisseur dans plus de 40 start-up et fondateur de Feed., une marque de nutrition pour tous les moments de la journée, valorisée à des dizaines de millions d'euros.

The extraordinary story of the Hadhad family and the founding of the chocolatier, Peace by Chocolate. Peace by Chocolate is the inspiring story of one family’s journey from the devastation of the Syrian Civil War and their welcome in a small town in Atlantic Canada.

By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.

Aujourd'hui, chaque entreprise peut faire le choix de l'hospitalité. Ce recueil de leçons sur le service et le leadership, apprises au cours d'une carrière dans l'hôtellerie, célèbre le seul principe qui ne sera jamais démodé : le désir humain d'être pris en charge. Dans cet aperçu des coulisses du monde de la restauration, L'hospitalité déraisonnable nous montre comment trouver de la magie dans ce que nous faisons - pour nous-mêmes, pour les personnes avec lesquelles nous travaillons et pour celles que nous écoutons.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

Strong Roots is the story of a century in Ukraine told through four generations of one extraordinary family. It takes us from years of Russification, to Olia’s grandmother’s deportation to snowy wastelands under Stalin, to her aunt Zhenia’s school protest, to her own parents’ flight from Ukraine when their village was occupied in 2022.

In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.

Part memoir, part manifesto, in Eat Like a Fish Bren Smith - a former commercial fisherman turned restorative ocean farmer - shares a bold new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture and advocates getting ocean vegetables onto American plates (there are thousands of edible varieties in the sea!).

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat.

For the love of coffee....I spent 31 days roughing it in the trenches, by going to a different Dunkin location each day (sometimes more than one!), and ordering a different item each time, all while trying to chat with strangers, and find out more about myself as a reclusive, full-time author.

O lugar da Paola Carosella sempre foi a cozinha – até que a fama, a pressão do julgamento constante e a polarização política no país que ela escolheu para viver tiraram até isso dela. Na tentativa de achar um caminho de volta, a renomada chef de cozinha e apresentadora achou as respostas que ela procurava nos livros de uma ensaísta norte-americana: M.F.K. Fisher.

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.

A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s...

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.

Eddie Huang was finally happy. Sort of. He'd written a best-selling book and was the star of a TV show that took him to far-flung places around the globe. His New York City restaurant was humming, his OKCupid hand was strong, and he'd even hung fresh Ralph Lauren curtains to create the illusion of a bedroom in the tiny apartment he shared with his younger brother, Evan, who ran their restaurant business. Then he fell in love - and everything fell apart.

Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza.

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.

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.

In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.