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    Notes on a Banana: A Memoir of Food, Love and Manic Depression by David Leite    The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine by Wendy Kiang-Spray    Why Do People Treat Me The Way They Do? The Autobiography Of Jefferson Evans by Jefferson Evans & Glenn Ellis    Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Liv by Bianca Bosker    Mincemeat: The Education of an Italian Chef by Leonardo Lucarelli    Appetites: A Cookbook by Anthony Bourdain & Laurie Woolever    My Stir-fried Life by Ken Hom    Good Taste: Simple, Delicious Recipes for Family and Friends by Jane Green    Pancakes in Paris: Living the American Dream in France by Craig Carlson    Not My Mother's Kitchen: Rediscovering Italian-American Cooking Through Stories and Recipes by Rob Chirico    TREYF: My Life as an Unorthodox Outlaw by Elissa Altman    Secrets of the Red Lantern by Pauline Nguyen    Ed. F. Kruse of Blue Bell Creameries by Dorothy McLeod MacInerney    Famous Nathan: A Family Saga of Coney Island, the American Dream, and the Search for the Perfect Hot Dog by Mr. Lloyd Handwerker & Gil Reavill    The Food and Wine of France: Eating and Drinking from Champagne to Provence by Edward Behr    In Memory of Bread: A Memoir by Paul Graham    Summary of Kitchen Confidential: by Anthony Bourdain | Includes Analysis by Instaread Summaries    Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They by Ina Yalof    Double Cup Love: On the Trail of Family, Food, and Broken Hearts in China by Eddie Huang    32 Yolks: From My Mother's Table to Working the Line by Eric Ripert & Veronica Chambers    Paul Hollywood: The Biography by Andrew Dagnell    Mr Pizza and All That Jazz by Peter Boizot    Bonjour Kale: A Memoir of Paris, Love, and Recipes by Kristen Beddard    Love, Loss, and What We Ate: A Memoir by Padma Lakshmi    Save Room for Pie: Food Songs and Chewy Ruminations by Roy Blount Jr.    The Raging Skillet: The True Life Story of Chef Rossi by Rossi    Female Force: Julia Child by Michael Troy    Dancing in Buenos Aires by Layne Mosler    Chef's Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers & Cuisine by Saori Kawano & Don Gabor    Food, Sex, Wine and Cigars: A Memoir by Lisa Stalvey    My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl    My Fat Dad: A Memoir of Food, Love, and Family, with Recipes by Dawn Lerman    Driving Hungry: A Memoir by Layne Mosler    Stir: My Broken Brain and the Meals That Brought Me Home by Jessica Fechtor    In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France by Susan Herrmann Loomis    300 Sandwiches: A Multilayered Love Story . . . with Recipes by Stephanie Smith    Year of the Cow: How 420 Pounds of Beef Built a Better Life for One American Family by Jared Stone    The Cake Club: Delicious Desserts and Stories from a Southern Childhood by Susie Quick    Recipes for Disaster: A Memoir by Tess Rafferty    The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman    Giant Bluefin by Douglas Whynott    My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today by Nora Pouillon & Laura Fraser    Eating Viet Nam: Dispatches from a Blue Plastic Table by Graham Holliday    Fete Accomplie by Peta Mathias    Dear Olivia: An Italian Journey of Love and Courage by Mary Contini    Wild Blackberries: Recipes and memories from a New Zealand table by Rosie Belton    The Perfect Keg: Sowing, Scything, Malting and Brewing My Way to the Best-Ever Pint of Beer by Ian Coutts    Nine Lives: A Chef's Journey from Chaos to Control by Brandon Baltzley    Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture by Dana Goodyear    On the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen Lin-Liu

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Paris, My Sweet

Amy Thomas

Paris, My Sweet by Amy ThomasPart love letter to New York, part love letter to Paris, and total devotion to all things sweet. Hello, My Sweets is a personal and moveable feast that's a treasure map for anyone who loves fresh cupcakes and fine chocolate, New York and Paris, and life in general. It's about how the search for happiness can be as fleeting as a sliver of cheesecake and about how the life you're meant to live doesn't always taste like the one you envisioned. Organized into a baker's dozen of delicacies (and the adventures they inspired) that will tempt readers' appetites, Hello, My Sweets is something to savor.
2012 / 2 / 13

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Balzac's Omelette

Anka Muhlstein

Balzac's Omelette by Anka Muhlstein"Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. "This is the motto of Anka Muhlstein's erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac's The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings.
Full of surprises and insights, Balzac's Omelet invites you to taste anew Balzac's genius as a writer and his deep understanding of...
2012 / 2 / 13

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Food & Trembling

Jonah Campbell

Food & Trembling by Jonah CampbellWhat mysteries lie beneath the subtle perfection of the BLT? What is the etymology of the "croissant"? Why did I drink all that scotch? This collection of writing by Jonah Campbell-metalhead, misanthrope, unrepentant good eater-explores the world's finest culinary pleasures. Food & Trembling approaches eating with nothing more than a fierce appetite for the pleasures of the table.
2012 / 4 / 11

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Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking

Elissa Altman

Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking by Elissa AltmanFrom James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion. Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn't turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall...
2013 / 2 / 2

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In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef

Christophe Blain

In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef by Christophe BlainAvailable in English for the very first time, In the Kitchen with Alain Passard is the first graphic novel to enter the kitchen of a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels, this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in 2001 by removing meat from the menu at his celebrated Paris restaurant, L'Arpege, and dedicating himself to serving vegetables from his own organic...
2013 / 4 / 2

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Hot Doug's: The Book: Chicago's Ultimate Icon of Encased Meats

Doug Sohn & Kate DeVivo

Hot Doug's: The Book: Chicago's Ultimate Icon of Encased Meats by Doug Sohn & Kate DeVivoWhen it comes to hot dogs, Hot Doug's head chef Doug Sohn is the master of the craft. His introduction of gourmet ingredients and professionally trained culinary flair to the world of encased meats has earned him national recognition and praise. In Hot Doug's: The Book, Sohn takes the reader on a fun, irreverent trip through the history of hot dogs, his restaurant, and the many patrons -- both famous and average Joe -- who have declared Sohn the king of dogs.

As told through Sohn's own stories, this book will combine photos, favorite anecdotes, lessons learned, and lists ranging from general...

2013 / 7 / 14

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Boathouse to Botswana

Nick Green

Boathouse to Botswana by Nick GreenA working life in Botswana will leave anyone with great stories, but few could tell them with the wit, humour and sensitivity that Nick Green has done in Boathouse to Botswana. Few people still can understand what it is like running a modern safari camp, so buy this book! Whether you are an avid foodie, safari goer, or someone who occasionally lingers at Animal Planet, this is a rare insight into the back of house in modern restaurants and safari lodges, and the stories within will have you laughing, gasping, and most likely booking a plane ticket... Peter Allison
2013 / 7 / 17

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Good Stock: Life on a Low Simmer

Sanford D'Amato

Good Stock: Life on a Low Simmer by Sanford D'AmatoGood Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package.

Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades...

2013 / 9 / 16

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The Dirty Chef: From big city food critic to foodie farmer

Matthew Evans

The Dirty Chef: From big city food critic to foodie farmer by Matthew EvansThe funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer.
2013 / 9 / 24

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Julia Child Rules: Lessons on Savoring Life

Karen Karbo

Julia Child Rules: Lessons on Savoring Life by Karen KarboMany of us have dog-eared copies of Mastering the Art of French Cooking in our kitchens or fondly remember watching episodes of The French Chef, but what was behind the enormous appeal of this ungainly, unlikely woman, who became a superstar in midlife and changed our approach to food and cooking forever? In the spirit of The Gospel According to Coco Chanel and How Georgia Became O'Keeffe, Julia Child Rules dissects the life of the sunny, unpretentious chef, author, cooking show star, and bon vivant, with an eye towards learning how we, too, can savor life. With her characteristic wit and flair,...
2013 / 9 / 27

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No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken

Norman Van Aken

No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken by Norman Van AkenNo Experience Necessary is Chef Norman Van Aken's joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering restaurateur, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the...
2013 / 12 / 16

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Tasting Home: Coming of Age in the Kitchen

Judith Newton

Tasting Home: Coming of Age in the Kitchen by Judith NewtonOrganized by decade and by the cookbooks that shaped her life, Tasting Home is the history of Judith Newton's emotional education-including her marriage to a gay man-and an exploration of the ways that cooking can lay the groundwork for personal healing, personal intimacy, and political community.
2014 / 1 / 5

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Garlic and Sapphires: The secret life of a restaurant critic in disguise

Ruth Reichl

Garlic and Sapphires: The secret life of a restaurant critic in disguise by Ruth ReichlA funny, tell-all memoir from the New York Times' most controversial restaurant critic.
2014 / 1 / 9

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L.A. Son: My Life, My City, My Food

Roy Choi & Tien Nguyen & Natasha Phan

L.A. Son: My Life, My City, My Food by Roy Choi & Tien Nguyen & Natasha Phan

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.

Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed...

2014 / 3 / 21

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The Perfect Meal: In Search of the Lost Tastes of France

John Baxter

The Perfect Meal: In Search of the Lost Tastes of France by John Baxter

John Baxter's The Perfect Meal is part grand tour of France, part history of French cuisine, taking readers on a journey to discover and savor some of the world's great cultural achievements before they disappear completely.

Some of the most revered and complex elements of French cuisine are in danger of disappearing as old ways of agriculture, butchering, and cooking fade and are forgotten. In this charming culinary travel memoir, John Baxter follows up his bestselling The Most Beautiful Walk in the World by taking his readers on the hunt for some of the most delicious and bizarre endangered...

2014 / 3 / 23

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When Hungry, Eat

Joanne Fedler

When Hungry, Eat by Joanne FedlerThe story of one woman's journey through the emotional minefield that is women's relationship to food - a celebration of small portions, unexpected spiritual wisdom and the gifts of hunger.
2014 / 6 / 7

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Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food

Louis Hatchett

Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food by Louis Hatchett

Duncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s -- a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating (1935)....

2014 / 8 / 13

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Moonshine: A Cultural History of America's Infamous Liquor

Jaime Joyce

Moonshine: A Cultural History of America's Infamous Liquor by Jaime JoyceNothing but clear, 100-proof American history. Hooch. White lightning. White whiskey. Mountain dew. Moonshine goes by many names. So what is it, really? Technically speaking, "moonshine" refers to untaxed liquor made in an unlicensed still. In the United States, it's typically corn that's used to make the clear, unaged beverage, and it's the mountain people of the American South who are most closely associated with the image of making and selling backwoods booze at night-by the light of the moon-to avoid detection by law enforcement. In Moonshine: A Cultural History of America's Infamous...
2014 / 8 / 25

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Colonel Sanders and the American Dream

Josh Ozersky

Colonel Sanders and the American Dream by Josh OzerskyFrom Aunt Jemima and Uncle Ben to the Jolly Green Giant and Ronald McDonald, corporate icons sell billions of dollars' worth of products. But only one of them was ever a real person-Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving "finger lickin' good" chicken to more than twelve million people every day. But to get there, he had to give up control of his company and even his own image, becoming a mere symbol to people today who don't know that Colonel Sanders...
2014 / 8 / 31

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Charlie Trotter: How One Superstar Chef and His Iconic Chicago Restaurant Helped Revolutionize American Cuisine

Chicago Tribune Staff

Charlie Trotter: How One Superstar Chef and His Iconic Chicago Restaurant Helped Revolutionize American Cuisine by Chicago Tribune StaffBursting onto the Chicago fine-dining scene in 1987, Charlie Trotter's restaurant soon became a local icon and eventually a national landmark. From his initial rise to culinary stardom to his untimely death in November 2013, Charlie Trotter was one of Chicago's most distinguished and high-profile chefs.

Trotter, more than any of his peers, ushered in a new type of dining experience—the "New American" gourmet cuisine that has proliferated across the country—by never offering the same menu twice, and creating multi-course meals from scratch each day using boutique ingredients, including a rare...

2014 / 9 / 9

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