Food Writing

Man with a Pan: Culinary Adventures of Fathers Who Cook for Their Families

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.

Shannon Bennett’s New York: A Personal Guide to the City’s Best

As New Yorkers, StarChefs.com rarely feels the need to thumb through a city guide—we’re pretty sure we’ve got it licked.

No Reservations

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.

Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals

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

On the Line is a colorful and entertaining in-depth look at almost everything about New York institution Le Bernardin.

Bacchus & Me : Adventures in the Wine Cellar

Jay McInerney's wine column for Conde Nast House & Garden is widely read for his acerbic wit, irreverent tone, and bountiful hilarious anecdotes.

Amazing World of Rice : with 150 Recipes for Pilafs, Paellas, Puddings, and More

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.

The Whole World Loves Chicken Soup

Gathered during years of travel and conversations with cooks, the recipes reflect intriguing differences and similarities in chicken soups the world over.

Hors d'Oeuvres

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.

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