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Lynch, Barbara

Summary: Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom.

Format: text

Publisher / Publication Date: Atria Books 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 LYN

Cora, Cat

Summary: "Before she became a celebrated chef, Cathy Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. Her passion for the kitchen started in her home, where she spent her days internalizing the dishes that would form the cornerstone of her cooking philosophy incorporating her Greek heritage and Southern upbringing-- from crispy fried chicken and...

Format: text

Publisher / Publication Date: Scribner 2015

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 921 CORA, CAT COR

Pouillon, Nora

Summary: "A wonderfully engaging memoir from the woman who founded Restaurant Nora, America's first certified organic restaurant--the natural foods pioneer who, earlier than anyone else, made it her mission to bring organic foods to the American table. The current proliferation of organic food and farm-to-table cuisine owes its existence to this mostly unheralded, groundbreaking woman who changed the...

Format: text

Publisher / Publication Date: Alfred A. Knopf 2015

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 921 POUILLON, NORA POU

Grant, Phyllis

Summary: "A memoir of coming of age and cooking, with recipes"--

Format: text

Publisher / Publication Date: Farrar, Straus and Giroux 2020

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 GRA

Woolever, Laurie

Summary: When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death. Now, for the first time, people have been granted a look into...

Format: text

Publisher / Publication Date: Ecco, an imprint of HarperCollins Publishers 2021

Copies Available at Woodmere

1 available in Browsing Hot Titles, Call number: HOT TITLE

Bastianich, Lidia

Summary: The host of "Lidia's Kitchen" shares a memoir that traces her impoverished but loving upbringing under Tito's communist regime in Yugoslavia, her years as a refugee while trying to enter the United States, and her early start as a restaurant worker.

Format: text

Publisher / Publication Date: Alfred A. Knopf 2018

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 BAST

Copies Available at Interlochen

1 available in Adult, Call number: 641.5092 Bastianich 2018

Jaffrey, Madhur

Format: text

Publisher / Publication Date: Alfred A. Knopf 2006

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5954 JAF

Spring, Justin

Summary: During les trente glorieuses--a thirty-year boom period in France between the end of World War II and the 1974 oil crisis--Paris was not only the world's most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. American Gourmands in Paris explores the lives and writings of six Americans who chronicled the food and wine of...

Format: text

Publisher / Publication Date: Farrar, Straus and Giroux 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 SPR

Prud'homme, Alex

Summary: "Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable...

Format: text

Publisher / Publication Date: Alfred A. Knopf 2016

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 921 CHILD, JULIA PRU

Willan, Anne.

Summary: A collection of life stories and fifty recipes from the founder of La Varenne Cooking School shares upbeat, no-nonsense guidelines on the secrets of French cooking interspersed with reminiscences about the author's culinary training.

Format: text

Publisher / Publication Date: St Martins Pr 2013

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 WIL

Donovan, Lisa

Summary: "Lisa Donovan is anyone's definition of a strong woman. She has built several lauded restaurants from the ground up, including Sean Brock's Husk empire; she raised two brilliant children with no money; she is a rape survivor; she is a profoundly talentedartist. But from her early childhood, she had been told at every juncture that she wasn't enough: she came from a poor Southern family that...

Format: text

Publisher / Publication Date: Penguin Press 2020

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 DON

Duane, Daniel

Summary: The author recounts how he assumed his family's culinary duties upon becoming a father, describing how he learned to prepare classic dishes by working his way through the cookbooks of Alice Waters, Thomas Keller, and Fergus Henderson.

Format: text

Publisher / Publication Date: Bloomsbury 2012

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 DUA

Lee, Edward

Summary: There is a new American culinary landscape developing around us, and it’s one that chef Edward Lee is proud to represent. In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to...

Format: text

Publisher / Publication Date: Artisan 2018

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 LEE

Reichl, Ruth.

Format: text

Publisher / Publication Date: Random house 2010

Copies Available at Peninsula

1 available in Adult, Call number: B REICHL REI

Prud'homm, Alex

Summary: Through intimate and compelling photographs taken by her husband Paul Child, a gifted photographer, France is a Feast documents how Julia Child first discovered French cooking and the French way of life. Paul and Julia moved to Paris in 1948 where he was cultural attaché for the US Information Service, and in this role he met Henri Cartier-Bresson, Robert Capa, Brassai, and other leading lights...

Format: text

Publisher / Publication Date: Thames & Hudson 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 920 PRU

Samuelsson, Marcus.

Summary: "It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and hewill grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. ...

Format: text

Publisher / Publication Date: Random House 2012

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 921 SAMUELSSON, MARCUS SAM

Bourdain, Anthony.

1 hold on 4 copies

Summary: A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.

Format: text

Publisher / Publication Date: Bloomsbury 2000

Copies Available at Woodmere

2 available in Adult Non-fiction, Call number: 921 BOURDAIN, ANTHONY BOU

Chang, David

Summary: In 2004, Momofuku Noodle Bar opened in a tiny space in Manhattan's East Village. Chang, the chef-owner, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. He was about to become one of the most influential chefs of his generation, driven by the question, "What if the underground could...

Format: text

Publisher / Publication Date: Clarkson Potter/Publishers 0000

Copies Available at Woodmere

2 available in Book Club Kit, Call number: BOOK CLUB KIT 641.5092 CHA

Samuelsson, Marcus.

Summary: Marcus Samuelsson’s life and his journey to the top of the food world have been anything but typical. Orphaned in Ethiopia, he was adopted by a loving couple in Sweden, where his new grandmother taught him to cook and inspired in him a lifelong passion for food. In time, that passion would lead him to train and cook in some of the finest, most demanding kitchens in Europe. Samuelsson’s talent...

Format: text

Publisher / Publication Date: Delacorte Press 2014

Copies Available at Woodmere

1 available in Young Adult Non-fiction, Call number: YA 921 SAM

Martin, Sasha

Summary: "It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook--and eat--a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and...

Format: text

Publisher / Publication Date: National Geographic 2015

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 921 MARTIN, SASHA MAR

Birdsall, John

Summary: "The definitive biography of America's best-known and least understood food personality, and the modern culinary landscape he shaped. After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence...

Format: text

Publisher / Publication Date: W. W. Norton & Company 2020

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 BIR

Copies Available at Peninsula

1 available in Adult, Call number: B BEARD BIR

Miller, Adrian

Summary: Award winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's...

Format: text

Publisher / Publication Date: The University of North Carolina Press 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5092 MIL

Summary: It explores the remarkable life of Jeremiah Tower, one of the most controversial and influential figures in the history of American gastronomy. Tower began his career at the renowned Chez Panisse in Berkeley in 1972, becoming a pioneering figure in the emerging California cuisine movement. After leaving Chez Panisse, due in part to a famously contentious relationship with founder Alice Waters,...

Format: moving image

Publisher / Publication Date: 2016

Copies Available at Woodmere

1 available in TC Film Fest DVDs, Call number: DVD TCFF JER

Summary: Experience a century of food through the life of James Beard, who spoke of the importance of localism and sustainability long before those terms had entered the vernacular. A cookbook author, journalist, television celebrity and teacher, Beard helped to pioneer and expand the food media industry.

Format: moving image

Publisher / Publication Date: 2017

Copies Available at Woodmere

1 available in E-TV DVDs, Call number: DVD E-TV JAM

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