A Man with a Pan tells the tales of today’s most masculine culinary celebrities as they’ve never before been seen; a maison and en famille.
As New Yorkers, StarChefs.com rarely feels the need to thumb through a city guide—we’re pretty sure we’ve got it licked.
With No Reservations, itinerant-foodie-extraordinaire and charmingly churlish cultural commentator Anthony Bourdain serves up a surprisingly intimate journal of his culinary travels around the world.
With Culinary Careers, Rick Smilow and Anne McBride have put together a comprehensive—as in industry-engulfing—resource for anyone interested in a culinary profession.
On the Line is a colorful and entertaining in-depth look at almost everything about New York institution Le Bernardin.
Jay McInerney's wine column for Conde Nast House & Garden is widely read for his acerbic wit, irreverent tone, and bountiful hilarious anecdotes.
Bon Appétit monthly columnist and award-winning cookbook author Marie Simmons offers a complete reference work and cookbook on rice, the world’s most popular staple.
Gathered during years of travel and conversations with cooks, the recipes reflect intriguing differences and similarities in chicken soups the world over.
Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year.
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combi
With more and more chefs achieving celebrity status, interest in the exciting world of today’s leading chefs is higher than ever.
Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading.
CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about th
2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean
Here internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient: chicken.
In France, you are what you eat, and no one knows this better than Mort Rosenblum.
Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation.
James Villas stumbled into his forty year long career while escaping from the rain.
For topping French Fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried
Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K.
2004 James Beard Award Nominee for Writing & Reference; 2004 IACP Award Nominee for Literary/Food Writing Category; In this frank and witty memoir, world-renowned chef Jacques Pépin tells how he rose
2003 James Beard Award Winner - Literary Category; When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certain
2004 James Beard Award Nominee for Writing & Reference; In the tradition of M.F.K.
A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society.
Yes, you CAN eat gold and Nan Lyons writes delightful of those who have. So join the celebration and invite a friend.
New in paper. Homer called salt divine. Plato described it as especially dear to the gods.
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the pleasure-palaces of Britain and Europe in the ultimate age of culinary indulgence.
This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication.