Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

A lot has changed since Kitchen Confidential For the subculture of chefs and cooks, for the restaurant business as a whole and for Anthony Bourdain Medium Raw explores those changes, taking the reader back and forth from the author s bad old days to the present Tracking his own strange and unexpe

It Must've Been Something I Ate: The Return of the Man Who Ate Everything

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything That includes going fishing for his own supply of bluefin tuna belly nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuf

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Bill Buford author of the highly acclaimed best selling Among the Thugs had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal What kind of cook could he be if he worked in a professional ki

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Winner of the 2009 James Beard Book Award for Best Book Reference and Scholarship nGreat cooking goes beyond following a recipe it s knowing how to season ingredients to coax the greatest possible flavor from them Drawing on dozens of leading chefs combined experience in top restaurants across th

A Bite-Sized History of France: Delicious, Gastronomic Tales of Revolution, War, and Enlightenment

A French cheesemonger and an American academic join forces to serve up a sumptuous history of France and its food, in the delicious tradition of Anthony Bourdain, Peter Mayle, and Pamela Druckerman n nNearly 3 million Americans visit France every year, in addition to the than 150,000 American ex