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.