Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. Our Lady of Perpetual Hunger is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her.

In the stirring, highly anticipated first volume of his presidential memoirs, Barack Obama tells the story of his improbable odyssey from young man searching for his identity to leader of the free world, describing in strikingly personal detail both his political education and the landmark moments of the first term of his historic presidency - a time of dramatic transformation and turmoil.

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.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

I’ve been in this life for 50 years, been trying to work out its riddle for 42, and been keeping diaries of clues to that riddle for the last 35. Notes about successes and failures, joys and sorrows, things that made me marvel, and things that made me laugh out loud. How to be fair. How to have less stress. How to have fun. How to hurt people less. How to get hurt less. How to be a good man. How to have meaning in life. How to be more me.  

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.

If there’s one trait that makes someone well-suited to comedy, it’s being able to take a punch - metaphorically and, occasionally, physically. Told with a healthy dose of self-deprecation, A Very Punchable Face reveals the brilliant mind behind some of the dumbest sketches on television, and lays bare the heart and humor of a hardworking guy - with a face you can’t help but want to punch.

Since his first performance at the legendary New York nightclub "Catch a Rising Star" as a 21-year-old college student in fall of 1975, Jerry Seinfeld has written his own material and saved everything. "Whenever I came up with a funny bit, whether it happened on a stage, in a conversation, or working it out on my preferred canvas, the big yellow legal pad, I kept it in one of those old school accordion folders," Seinfeld writes. "So I have everything I thought was worth saving from forty-five years of hacking away at this for all I was worth."

Anthony Bourdain, author of Kitchen Confidential, once again brings to light the inner workings of the "culinary underbelly" in his bold reinvention of the traditional Christmas story. At once risqué and charming, A Chef's Christmas is sure to bring holiday cheer to those who make dinner and those who only make reservations.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors.

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.

For more than 25 years, David Sedaris has been carving out a unique literary space, virtually creating his own genre. A Sedaris story may seem confessional, but is also highly attuned to the world outside. It opens our eyes to what is at absurd and moving about our daily existence. And it is almost impossible to hear without laughing. Now, for the first time collected in one volume, the author brings us his funniest and most memorable work.

The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America’s cuisine required a radical transformation.

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.