In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age.Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following.Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar.Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.

     Somewhere between the lessons her mother taught her as a child and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she wanted to live her life. It took a series of women cooks to reteach her the life lessons she forgot-and some she had never learned in the first place. Some as small as a spoonful, and others so big they saved her life, the best lessons she found were delivered in the kitchen. Told in Severson's frank, often funny, always perceptive style, "Spoon Fed" weaves together the stories of eight important cooks with the lessons they taught her-lessons that seemed to come right when she needed them most. We follow Kim's journey from an awkward adolescent to an adult who channeled her passions into failing relationships, alcohol, and professional ambition, almost losing herself in the process. Finally as Severson finds sobriety and starts a family of her own, we see her mature into a strong, successful woman, as we learn alongside her. An emotionally rich, multilayered memoir and an inspirational, illuminating series of profiles of the most influential women in the world of food, " Spoon Fed " is Severson's story and the story of the women who came before her-and ultimately, a testament to the wisdom that can be found in the kitchen.

    We may be delicate and ornamental on the outside, she said, but inside, we're strong and fiery.Reese's Southern heritage informs her whole life, and she loves sharing the joys of Southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea's fried chicken. It's reflected in how she entertains, decorates her home, and makes holidays special for her kids - not to mention how she talks, dances, and does her hair (in this audiobook, you will learn Reese's fail-proof, only slightly insane hot-roller technique). Reese loves sharing Dorothea's most delicious recipes as well as her favorite Southern traditions, from midnight barn parties to backyard bridal showers, magical Christmas mornings to rollicking honky-tonks.It's easy to bring a little bit of Reese's world into your home, no matter where you live. After all, there's a Southern side to every place in the world, right?

    Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.Hannah is hiding an eating disorder. The excruciatingly late nights, demanding chefs, bad boyfriends, and destructive obsessions have left a void inside her that she can’t fill. To reconcile her relationships with the food she worships and a body she struggles to accept, Hannah’s going to have to learn to nourish her soul.

    Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals, in turn, illuminate the two cultures of Diana's childhood—American and Jordanian—and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way—unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food.

    She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. The irresistible stories in this audiobook are of long memory -- many of them pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age.

    Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not?Eating for Beginners details the year she spent discovering how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at Applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald's.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food.

    Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking.In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals.Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life.

    An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?"Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it—all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society.Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.

    Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India.Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

    It was like a romance novel, an old Broadway musical, and a John Wayne western rolled into one. Out for a quick drink with friends, I wasn't looking to meet anyone, let alone a tall, rugged cowboy who lived on a cattle ranch miles away from my cultured, corporate hometown. But before I knew it, I'd been struck with a lightning bolt . . . and I was completely powerless to stop it.Read along as I recount the rip-roaring details of my unlikely romance with a chaps-wearing cowboy, from the early days of our courtship (complete with cows, horses, prairie fire, and passion) all the way through the first year of our marriage, which would be filled with more challenge and strife—and manure—than I ever could have expected.This isn't just my love story; it's a universal tale of passion, romance, and all-encompassing love that sweeps us off our feet.It's the story of a cowboy.And Wranglers.And chaps.And the girl who fell in love with them.

    Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

    Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.No writer has written more enthusiastically about food than A. J. Liebling. Between Meals: An Appetite for Paris, the great New Yorker writer's last book, is a wholly appealing account of his éducation sentimentale in French cuisine during 1926 and 1927, when American expatriates like Ernest Hemingway and Gertrude Stein made café life the stuff of legends. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating – or “feeding,” as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, the rich French dishes a test of his formidable appetite. is a classic account of the pleasures of good eating, and a matchless evocation of a now-vanished Paris.

    Toronto-born before becoming a dedicated New Yorker. As a child, on family visits to South Africa she developed a great love of the food. She also spent time in Spain and on an Israeli kibbutz.. Returning to North America, Simmons enrolled in culinary school and became a chef. Her love for writing led to a career in food journalism, and she became an editor at a food magazine. The author also writes of the devastation wrought by her elder brother's mental illness.

    Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.Now in paperback, What to Eat is already a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today).