After 25 years of 'sex, drugs, bad behaviour and haute cuisine', Chef and novelist Anthony Bourdain decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. 

When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon his father was urging him to earn his own keep, and by 16 he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style and then struck out on his own.

Shortlisted for the British Book Awards, Biography of the Year, 2007.
Longlisted for the Audiobook Download of the Year, 2007.
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. He also discusses his difficult childhood, his brother's heroin addiction, and his failed first career as a footballer.

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.

Anthony Bourdain, author of Kitchen Confidential, once again brings to light the inner workings of the "culinary underbelly" in his bold reinvention of the traditional Christmas story. At once risqué and charming, A Chef's Christmas is sure to bring holiday cheer to those who make dinner and those who only make reservations.

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 - and one of the food world’s brightest and most controversial young stars. But before he created the perfect home for himself in a small patch of downtown New York, Eddie wandered the American wilderness looking for a place to call his own. Funny, raw, and moving, and told in an irrepressibly alive and original voice, Fresh Off the Boat recasts the immigrant’s story for the 21st century.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty 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 that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors.

This is the true story of Keith Banks, one of Queensland's most decorated police officers, and his journey into the drug scene as an undercover operative in the 1980s. In an era of corruption, often alone, with no backup, he and other undercover cops quickly learned to blend into the drug scene, smoking dope and drinking with targets, buying drugs and having dealers arrested. Very quickly, the lines were blurred between his identity as a police officer and the life he pretended to be part of. 

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.  

When Mark Lanegan first arrived in Seattle in the mid-1980s, he was just 'an arrogant, self-loathing redneck waster seeking transformation through rock 'n' roll'. Little did he know that within less than a decade, he would rise to fame as the front man of the Screaming Trees, then fall from grace as a low-level crack dealer and a homeless heroin addict, all the while watching some of his closest friends rocket to the forefront of popular music.

This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.

Misanthrope. Iconoclast. Apostate. Drunk. Many words have been used to describe Doug Stanhope, but rarely has “hopeful” been one of them. However, heading into 2016, Stanhope peered through the apocalyptic fog and saw a forecast that was more rainbows than acid rain: His first book was set for release, his new stand-up special was in the can, and he was about to film a television pilot with his friend and confidant Johnny Depp. The only thing that could stop Doug was himself, and that’s exactly what he did.

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

In Chasing the Light Oliver Stone talks about his rarefied New York childhood, volunteering for combat and his struggles and triumphs making such films as Platoon, Midnight Express and Scarface. Stone, now 73, recounts those formative years with vivid details of the high and low moments.

In 1999, when Tom O’Neill was assigned a magazine piece about the 30th anniversary of the Manson murders, he worried there was nothing new to say. Weren’t the facts indisputable? Charles Manson had ordered his teenage followers to commit seven brutal murders, and in his thrall, they’d gladly complied. But when O’Neill began reporting the story, he kept finding holes in the prosecutor Vincent Bugliosi’s narrative, long enshrined in the best-selling Helter Skelter. Before long, O’Neill had questions about everything from the motive to the manhunt.