He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.

    The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle.Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen.Praise for Eric Ripert's 32 Yolks"Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune"With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him."--The Wall Street Journal"Eric Ripert makes magic with 32 Yolks."--Vanity Fair"32 Yolks may not be what you'd expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert's story is, for the most part, one of profound loss."--Los Angeles Times "This book demonstrates just how amazing Eric's life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man."--David Chang

    What I found was that she hadn't kept some of it. She had kept all of it - every bus ticket, postcard, school report - from the moment I was born to the moment I finally had the confidence to turn round and say 'Why is our house full of this shit?'Sadly, a recycling 'incident' destroyed the bulk of this archive. This has meant two things: firstly, Dear Reader, you will never get to see countless drawings of wizards, read a poem about corn on the cob, or marvel at the kilos of brown flowers I so lovingly pressed as a child. Secondly, it's left me with no choice but to actually write this thing myself.This, my first ever book, will answer questions such as 'Is Mary Berry real?', 'Is it true you wear a surgical truss?' and 'Is a non-spherically symmetric gravitational pull from outside the observable universe responsible for some of the observed motion of large objects such as galactic clusters in the universe?'Most of this book is true. I have, of course, amplified my more positive characteristics in an effort to make you like me. Thank you for reading.

    Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.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.

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    Madcap but sincere, pulsating with strong social and philosophical undercurrents, his irreverent classics have introduced countless readers to hitchhiking cowgirls, born-again monkeys, a philosophizing can of beans, exiled royalty, and problematic redheads.In Tibetan Peach Pie, Robbins turns that unparalleled literary sensibility inward, weaving together stories of his unconventional life–from his Appalachian childhood to his globe-trotting adventures–told in his unique voice, which combines the sweet and sly, the spiritual and earthy. The grandchild of Baptist preachers, Robbins would become, over the course of half a century, a poet interruptus, a soldier, a meteorologist, a radio DJ, an art-critic-turned-psychedelic-journeyman, a world-famous novelist, and a counterculture hero, leading a life as unlikely, magical, and bizarre as those of his quixotic characters.Robbins offers intimate snapshots of Appalachia during the Great Depression, the West Coast during the sixties' psychedelic revolution, international roving before Homeland Security monitored our travels, and New York publishing when it still relied on trees.Written with the big-hearted comedy and mesmerizing linguistic invention for which Robbins is known, Tibetan Peach Pie is an invitation into the private world of a literary legend.

    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?

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.

    . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

    Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine."

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    "The Lord of the Rings" is one of the most successful film franchises in cinematic history. Winner of a record eleven Academy Awards--a clean sweep--and breaking box office records worldwide, the trilogy is a breathtaking cinematic achievement and beloved by fans everywhere. For Sean Astin, a Hollywood child (his mother is Patty Duke and stepfather is John Astin) who made his feature film debut at 13 in the 1980s classic "The Goonies" and played the title role in "Rudy, "the call from his agent about the role of Samwise Gamgee couldn't have come at a better time. His career was at a low point and choice roles were hard to come by. But his 18-month experience in New Zealand with director Peter Jackson and the cast and crew od "The Lord of the Rings" films would be more than simply a dream-come-true--it would prove to be the challenge of a lifetime. "There and Back Again: An Actor's Tale" is the complete memoir of Sean Astin, from his early days in Hollywood to the role that changed his life. Though much has been written about the making of the films, including the techniques and artistry employed to bring Tolkien's vision of life and the various relationships between castmembers, the real story of what took place on the set, the harrowing ordeals of the actors and the unspoken controversy and backstage dealings have never been told. Sean's experience and candid account of his time filming in New Zealand is unparalleled. More than a companion guide to the "Ring "films, "There and Back Again " filled with stories from the set and of the actors involved that have never been revealed before and is an eye-opening look from a Hollywood veteran at the blood, sweat and tears that went into the making of one of the most ambitious films of all time.

    Life On Air, his autobiography, tells the story of how he has managed to professionalise his schoolboy interests in such a remarkably successful way. Attenborough's Life On Air began in 1950, having taken a degree in Natural Sciences in the University of Cambridge, done National Service in the Navy, got married, done a year as an editor with an educational publisher, had a son and then answered a BBC recruiting ad in the Times. Turned down for BBC Radio, he was offered a traineeship in BBC TV which was pioneering the medium in Britain and he has never looked back. The rest is TV history and you can read Sir David's personal view of it all in his engaging and highly entertaining book. This is no boring story of the rise and rise of a media mogul in the smoke-filled rooms of Ally Pally and Lime Grove. Having served his apprenticeship producing programmes like Animal, Vegetable, Mineral? and Song Hunter with the famous American folk singer and song collector Alan Lomax, he managed to escape from the confines of overlit studios into the natural world. Zoo Quest began in 1954 with an animal collecting trip to Sierra Leone and David Attenborough had found his metier. Since then he has managed to bring the wonders of the natural world into millions of living rooms around the world and to reach general audiences without patronising them, without any spurious antics, silly voices or dumbing down. His animal and plant subjects are the stars, Attenborough is the master of ceremonies who introduces the acts for our wonder and amazement. But his scope extends way beyond the birds and the bees. In the 1960s, it was suggested that he took up an administrative post--"after all, you won't want to be gallivanting around the world when you are 50". Fortunately, he did not abandon gallivanting for admin but went freelance, studied anthropology and helped extend our view of native peoples and sympathies for their life styles. He went on to become responsible for coming up with famous BBC TV series such as Kenneth Clark's incredibly successful Civilisation series, followed by Bronowski's The Ascent of Man. Inevitably, he did become one of the BBC suits but one that wore a camouflage jacket. What is remarkable is that Attenborough has managed to do it for so long without really changing his own style too much. He has not had to because the technology has changed and so he has constantly been able to give new views and insights into the details of life on Earth. Writing pretty much as he speaks, it is easy to hear his voice, dry sense of humour and generosity coming through all the time. Do not expect to read personal details, navel-gazing or malicious gossip--that is not his style. The only personal note comes at the end with the death of his wife in 1997. Over 100 photos associated with the huge range of programmes he has been intimately involved with decorate Life On Air, a fascinating personal story of our times. He says that he knows of "no pleasure deeper than that which comes from contemplating the natural world and trying to understand it"; he certainly manages to convey that in Life On Air. --Douglas Palmer

    But this is his bestselling real story… Humble Pie tells the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about:• his tough childhood: his father’s alcoholism and violence and the effects on his relationships with his mother and siblings,• his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later,• his brother’s heroin addiction.• Gordon’s early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants.• Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style.• How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

    Americans Tsh and Kyle met and married in Kosovo. They lived as expats for most of a decade. They’ve been back in the States—now with three kids under ten—for four years, and while home is nice, they are filled with wanderlust and long to answer the call, so a trip—a nine-months-long trip—is planned.At Home in the World follows their journey from China to New Zealand, Ethiopia to England, and more. And all the while Tsh grapples with the concept of home, as she learns what it means to be lost—yet at home—in the world.