Culinary

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.

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....

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.

From one of our most interesting literary figures, former editor of Granta and former fiction editor at The New Yorker, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook and "slave" to Mario Batali....

This story begins with loss. It’s about what happens when you've lived through the worst thing you could have imagined, and how you can still cook, and eat, and love....

A singular, powerfully expressive debut memoir that traces one chef's struggle to find her place and what happens once she does....

A poignant and transporting cross-cultural love story set against the lush backdrop of the Sicilian countryside, where one woman discovers the healing powers of food, family, and unexpected grace in her darkest hour....

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.

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

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.

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....

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....

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....

From 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....

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her 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.

Well-known as the winner of the third series of The Great British Bake Off and runner up of Strictly Come Dancing with his same-sex dance partner Johannes Radebe, John Whaite's story is a complicated narrative of contradictions, highs and lows, told with wit, but also unflinching honesty....

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....

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....

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 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....

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy.

From the bestselling author and host of the wildly popular Undisclosed podcast, a warm, intimate memoir about food, body image, and growing up in a loving but sometimes oppressively concerned Pakistani immigrant family....