Culinary

Julie Goodwin was catapulted into our hearts as the first-ever winner of MasterChef Australia. It was by all appearances, a successful, rewarding life. But under the surface relentless pressure from Julie's outer and inner worlds was taking its toll....

This is Gordon Ramsay's autobiography, the first time he has told the full story of how he became the world's most famous and infamous chef....

Anthony Bourdain's long-time director and producer takes listeners behind the scenes to reveal the insanity of filming television in some of the most volatile places in the world and what it was like to work with a legend....

Chef and restaurateur Ben Shewry shares an intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity.

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir.

For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman’s hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei.

This is a fresh, exciting, gloriously eccentric memoir from one of the food world's most beloved bon vivants....

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs. Here, they share their early cooking experiences and what made them want to be chefs forever....

In this irreverent romp through the history of food via the Seven Deadly Sins, Mikey Robins uncovers the most bizarre food-related stories of all time....

For aspiring chefs, seasoned cooks, or anyone with an appetite for personal growth and leadership insights, Chef's PSA: Bad Sous, Good Chef is a must-listen. It's more than just a story—it's a journey towards becoming your best self, served up in a delectable narrative....

From veteran wine writer and James Beard Award winner Alice Feiring comes an insightful and entertaining memoir of wine, love, heartbreak, and the never-ending process of coming-of-age....

Today Vegemite is recognised around the world, but when the salty black paste was first produced in 1923 the public wasn't interested. In fact, it took another 15 years and a world war before we embraced it.

Eddie Huang is the 30-year-old proprietor of Baohaus - the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night....

Nick's favourite thing to eat aged 10 was his mother's stroganoff and as her alcoholism worsened, he began to learn to cook it himself, gradually taking over and using it as a magic trick to conjure up the very best bits of her....

The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation....

Beggars Belief is a collection of funny, poignant, insightful and just plain ludicrous stories from Gerald’s life in kitchens and behind bars.

This book is about exposing the dysfunction of an industry through the eyes of a highly decorated chef who, through hard-won experience, resilience and grief, soul searching and moments of reckoning, finds a healthier way forward, not just for himself but for the restaurant business as a whole.

A front-of-the-house Kitchen Confidential from a career maître d’hotel who manned the front of the room in New York City's hottest and most in-demand restaurants....

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders....

A gritty, charming, and flavorful love letter to Los Angeles, L.A. Son is the story of Choi’s love of food and his evolution as a chef. Choi returns to his childhood afternoons at his parents’ Korean restaurant....

In his debut, Italian chef and anthropologist Leonardo Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld....

In this poignant, delicious memoir, American tax preparer and food writer Steve Hoffman tells the story of how he and his family move to the French countryside, where the locals upend everything he knows about food, wine, and learning how to belong.

In Arbitrary Stupid Goal, Tamara Shopsin takes the listener on a pointillist time-travel trip to the Greenwich Village of her bohemian 1970s childhood....

The remarkable story of a restaurant on top of the world - built by a legend, destroyed in tragedy - and an era in New York City it helped to frame. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London....