Culinary Memoir

Julia Child's 20' x 14' kitchen was a serious workspace and recipe-testing lab that exuded a sense of mid-century homey comfort. Now, it has been on display at the National Museum of American History in Washington, DC, for most of the past twenty years. Between lively narrative and detailed commentary on Julia's favorite kitchen gadgets, Julia Child's Kitchen illuminates the stories behind the room's design, use, significance, and legacy, showing how deeply Julia Child continues to influence food today.

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.

During a 30-year boom period in France between the end of World War II and the 1974 oil crisis, Paris was not only the world's most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands' Way explores the lives and writings of six Americans who chronicled the food and wine of this era, paying particular attention to their individual struggles as writers, to their life circumstances, and to their particular genius at sharing awareness of French food with mainstream American audiences.

My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad romantic broke off her engagement, quit her dream job, and went across the ocean in search of happiness. Luisa Weiss was working in New York after college and living with her future fiancé when she decided to bake, roast, and stew her way through the huge collection of recipes she’d been clipping and hoarding for years. The blog she wrote to document her adventures, The Wednesday Chef, soon became a sensation. But she never stopped longing for her childhood home in Berlin.

In this witty and candid autobiographical mock epic, Fussell survives a motherless household during the Great Depression, gets married to the well-known writer and war historian Paul Fussell after World War II, goes through a divorce, and finally escapes to New York City in her mid-50s, batterie de cuisine intact.

Nobu needs no introduction. One of the world's most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week. But now, we are finally introduced to the private Nobu, and what makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent.

>Starting with the Thanksgiving turkey that never quite finishes cooking, then moving to the polenta that unceremoniously goes runny and the guests who arrive a day early - there is no topic Tess Rafferty fails to encounter, or hilariously recount. Recipes for Disaster is as though Bridget Jones wrote a culinary narrative - the most pristine of intentions slowly disappear, as does the wine, along with any hope of a seamless and well-orchestrated dinner party.

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...

From rustic beginnings on a New Hampshire subsistence farm to the high-pressure world of epicurean entrepreneurship, Dr. Janel Louise Ohletz’s journey is a testament to resilience, reinvention, and the pursuit of authenticity.

From wartime nutrition science to modern food activism, Six Women Who Shaped What Americans Eat examines the pivotal roles six women played in rewriting the rules of American cuisine. Michelle Mart offers a rich and accessible narrative that connects dietary trends, food marketing, and public health movements to the voices of the women who helped drive them.

A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots Before Amy Thielen frantically plated rings of truffled potatoes in some of New York...

Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn’t keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn’t pass up. On their journey, Jan and Sam live and cook with locals, seeing first-hand how globalization is changing food, families, and cultures.

Née au Bénin, Georgiana grandit entourée de femmes passionnées qui l'initient aux plats traditionnels. Malgré un drame étouffé lors de son adolescence, elle se reconstruit, nourrit des rêves d'avenir et s'envole pour Paris. Là-bas, elle affronte précarité, sexisme et racisme ordinaires. Son arrivée à Marseille marque le début de son éveil à la cuisine, des premiers concours à son ascension spectaculaire vers l'étoile Michelin.

Every juicy detail of Pauline’s relationship with Dennis and every bite of the cuisine Parry learns to master is chronicled in her debut memoir and cookbook, My Culinary Love Story, a story that takes the listener from one English Christmas to the next.

In these coming-of-age tales set on the Menominee Indian Reservation of the 1980s and 1990s, Thomas Pecore Weso explores the interrelated nature of meals and memories. As he puts it, “I cannot separate foods from the moments in my life when I first tasted them.” Weso’s stories recall the foods that influenced his youth in northern Wisconsin: subsistence meals from hunted, fished, and gathered sources; the culinary traditions of the German, Polish, and Swedish settler descendants in the area; and the commodity foods distributed by the government that made up the bulk of his family’s pantry.

御粽司・川端道喜は，室町時代から長く御所に餅や菓子を納めてきた．十五代当主はかつて，この国の四季と結びついた和菓子のゆたかな世界，そして菓子づくりの自身の経験を語り下ろした．

食文化の専門出版社「旭屋出版」のオーディオプロジェクト第1弾。日本料理に関わる用語や食材を中心に、１８５２語を収録。

Because Ella Risbridger has learnt to focus on the little things that bring her joy, feeding as many people as she can squeeze round her tiny table and sharing recipes that are good for the soul. Miracle Pie is her journal and storybook of cooking, where the food is so good you want to lick the bowl, with recipes like fancy fish pie, cardamom-cinnamon chicken rice, chimichurri courgettes, triple carb soup, blackberry miso birthday cake, fried jam sandwiches and sticky toffee Guinness brownies.

Fans of Augusten Burroughs and Jo Ann Beard will enjoy this kaleidoscopic, universal memoir in which Elissa Altman explores the tradition, religion, family expectations, and the forbidden that were the fixed points in her Queens, New York, childhood. Spanning from 1940s wartime Brooklyn to 1970s Queens to present-day rural New England, Treyf captures the collision of youthful cravings and grown-up identities. It is a vivid tale of what it means to come to yourself both in spite and in honor to your past.

El destino de Claudia Sántiz estaba escrito desde su nacimiento: debía casarse a los 13 y atender a su familia en San Juan Chamula, Chiapas. Sin embargo, el don de la rebeldía entregado por sus ancestras la llevó a desafiar los paradigmas de género y origen. Al apostar por su educación, su vida daría un giro cuando su tesis llegó a manos del chef Enrique Olvera. Con Pujol, iniciaría su trayectoria por tres de los restaurantes más prestigiosos de la capital. No obstante, la vida urbana la enfrentaría con la soledad, la discriminación y los choques culturales.