Showing titles in Culinary

When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels and sharing recipes that are good for the soul. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.

Anthony Bourdain's long time director and producer takes readers behind the scenes to reveal the insanity of filming television in some of the most volatile places in the world, and what it was like to work with a legend. "The most complete picture yet of Bourdain's complex and conflicted...

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 70s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers inside the...

The entertaining, irreverent, and surprisingly moving memoir by the visionary restaurateur behind such iconic New York institutions as Balthazar and Pastis. A memoir by the legendary proprietor of Balthazar, Pastis, Minetta Tavern, and Morandi, taking us from his gritty London childhood to his...

NEW YORK TIMES BESTSELLER A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald Newsday The Huffington Post Financial Times GQ Slate Men’s Journal Washington Examiner Publishers Weekly Kirkus Reviews National...

When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. Now, for the first time, we have been granted a look into Bourdain’s life through the stories and recollections of his closest friends and colleagues. Laurie Woolever, Bourdain’s long-time assistant and confidante, interviewed nearly a hundred of the people who shared Tony’s orbit.

Nick's favourite thing to eat aged 10 was his mother's stroganoff and as her alcoholism worsened, he began to learn to cook it himself, gradually taking over and using it as a magic trick to conjure up the very best bits of her - the stable, sober bits, which became harder to find as the years went on. This was the beginning of a lifelong love of process and technique, of escaping into a world of hisses, blips and thunks of a knife on a board.

In this brilliant new book, one of the world’s leading restaurateurs shares wit and wisdom from a distinguished 40-year career and offers deep insight into some of life’s most intriguing issues. 'Wildly, warmly and wonderfully readable and revealing' Stephen Fry 'A true masterpiece that...

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served 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 that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.

Winner of the André Simon Food Award 2025 ‘Extraordinary’ TELEGRAPH ⭐⭐⭐⭐⭐ 'Delightful' GUARDIAN 'Bee Wilson is one of my favourite writers and this may be her best book' CHRIS VAN TULLEKEN This strikingly original account from award-winning food writer Bee Wilson charts how...

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

An Instant New York Times Bestseller! A candid, funny, and occasionally devastating culinary memoir of a woman making her way through the food world, navigating addiction, a cultural reckoning, and an unexpected tragedy In this moving, hilarious, and insightful bestselling memoir, Laurie...

Dave Myers lived his life with joy. He always told his wife Lili that, if you were going to do something, you should do it full-heartedly. With that in mind, Lili gives her whole self to writing a celebration of his life and their love, full of the warmth and joy that Dave and The Hairy Bikers brought to their fans throughout their career spanning two decades. Lili invites readers into her world, sharing her personal story and professional insights as a grief coach, offering a unique perspective on the complexities of loss and the healing process.

Brought to you by Penguin. ‘I like to talk about wine the way normal humans talk about things they love – it’s not about showing off how many fancy wine terms I know. The point is to share something I love with someone else in a way that makes them want to love it too.’ Thirsty is the...

Brought to you by Penguin. The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire. A stern critic of himself and others, he knows he is never going to invent his own...

From award-winning comedian and writer Katy Wix comes Delicacy - a different kind of memoir from an astonishing new voice. Twenty-one snapshots of a life - some staccato, raw and shocking, some expansive, meditative and profound, underpinned with moments of startling humour that shatter the darkness - all beginning with a single memory. A memory of cake.

Victory in the Kitchen is a culinary biography: a life lived through food, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York. While Georgina Landemare saw herself as ordinary, her accomplishments, and the life she lived, were anything but. She started her career as a nursemaid and ended it cooking for one of the best-known figures in British history, Winston Churchill, a man to whom food was central as a diplomatic tool in a time when the world was embroiled in a worldwide war.

From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.

‘An absolute gem’ Sunday Times ‘A mouthwatering history’ The Guardian In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch...

Barbara Kingsolver opens her home to us, as she and her family attempt a year of eating only local food, much of it from their own garden. Inspired by the flavours and culinary arts of a local food culture, they explore many a farmers market and diversified organic farms at home and across the country. With characteristic warmth, Kingsolver shows us how to put food back at the centre of the political and family agenda.