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?

    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.

    For the subculture of chefs and cooks, for the restaurant business as a whole—and for Anthony Bourdain. Medium Raw explores those changes, taking the reader back and forth—from the author’s bad old days—to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe travelling professional eater and drinker, Bourdain compares and contrasts what he’s seen and what he’s seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the more controversial figures in food. Always returning to the question: “Why cook? “ Or the harder to answer: “Why cook well?”Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, the story follows the twists and eddies through subjects ranging from:• “The Friends of David Chang” an incredibly undiplomatic discussion with (and peek into the mind of) the hottest, most influential chef in America.• “Don’t Ask Alice”: Alice Waters. Good . . . or Evil?• The Big Shake Out: The restaurant business in post economic meltdown America. How it’s changing. How it might change even more.• And, Heroes and Villains. (With a few returning favorites.)

    The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived."The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining. You will never look at your waiter the same way again�and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I'll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn

    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.

    With his trademark wit and heart, he outlines the absurdities and challenges that come with growing old, from insomnia to memory loss to leaving dinners with half your meal on your shirt. In humorous chapters like “Buying the Plot” and “Nodding Off,” Crystal not only catalogues his physical gripes, but offers a road map to his 77 million fellow baby boomers who are arriving at this milestone age with him. He also looks back at the most powerful and memorable moments of his long and storied life, from entertaining his relatives as a kid in Long Beach, Long Island, his years doing stand-up in the Village, up through his legendary stint at Saturday Night Live, When Harry Met Sally, and his long run as host of the Academy Awards. Readers get a front-row seat to his one-day career with the New York Yankees (he was the first player to ever “test positive for Maalox”), his love affair with Sophia Loren, and his enduring friendships with several of his idols, including Mickey Mantle and Muhammad Ali. He lends a light touch to more serious topics like religion (“the aging friends I know have turned to the Holy Trinity: Advil, bourbon, and Prozac”), grandparenting, and, of course, dentistry. As wise and poignant as they are funny, Crystal’s reflections are an unforgettable look at an extraordinary life well lived.

    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

    . . . 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.

    With a supporting cast of fellow comedians, this is a warmly written and wonderfully honest adventure-through-sport that will both entertain and inspire.Along the way, we are introduced to the characters helping Paul with his quest. Celebrity names such as Bryony Gordon, Russell Howard, Roisin Conaty and Vassos Alexander pop up with wit and wisdom, alongside an alpine adventure to the Mayr Clinic with Michael McIntyre that pushes Paul to the limit. And not forgetting the 'words of wisdom' and derision from Paul's anti-running friend, Richard.

    He makes movies, writes comics, owns a store, and now he s built a podcasting empire with his friends and family, including a wife who s way out of his league. So here s some tough shit: Kevin Smith has cracked the code. Or, he s just cracked. "Tough Sh*t" is the dirty business that Kevin has been digesting for 41 years and now, he s ready to put it in "your" hands. Smear this shit all over yourself, because this is your blueprint (or brownprint) for success. Kev takes you through some big moments in his life to help you live "your" days in as Gretzky a fashion as you can: going where the puck is "gonna" be. Read all about how a zero like Smith managed to make ten movies with no discernible talent, and how when he had everything he thought he d ever want, he decided to blow up his own career. Along the way, Kev shares stories about folks who inspired him (like George Carlin), folks who befuddled him (like Bruce Willis), and folks who let him jerk off onto their legs (like his beloved wife, Jen).So make this your daily reader. Hell, read it on the toilet if you want. Just make sure you grab the bowl and push, because you re about to take one "Tough Sh*t."

    As this question fills the airwaves with anticipation, their legions of fans continue to multiply and ask a different series of questions, like—Who are these people?What’s the secret to their success? And is Chip actually that funny in real life? By renovating homes in Waco, Texas, and changing lives in such a winsome and engaging way, Chip and Joanna have become more than just the stars of Fixer Upper, they have become America’s new best friends.The Magnolia Story is the first book from Chip and Joanna, offering their fans a detailed look at their life together. From the very first renovation project they ever tackled together, to the project that nearly cost them everything; from the childhood memories that shaped them, to the twists and turns that led them to the life they share on the farm today.They both attended Baylor University in Waco. However, their paths did not cross until Chip checked his car into the local Firestone tire shop where Joanna worked behind the counter. Even back then Chip was a serial entrepreneur who, among other things, ran a lawn care company, sold fireworks, and flipped houses. Soon they were married and living in their first fixer upper. Four children and countless renovations later, Joanna garners the attention of a television producer who notices her work on a blog one day.In The Magnolia Story fans will finally get to join the Gaines behind the scenes and discover:-The time Chip ran to the grocery store and forgot to take their new, sleeping baby-Joanna’s agonizing decision to close her dream business to focus on raising their children-When Chip buys a houseboat, sight-unseen, and it turns out to be a leaky wreck-Joanna’s breakthrough moment of discovering the secret to creating a beautiful home-Harrowing stories of the financial ups and downs as an entrepreneurial couple-Memories and photos from Chip and Jo’s wedding-The significance of the word magnolia and why it permeates everything they do-The way the couple pays the popularity of Fixer Upper forward, sharing the success with others, and bolstering the city of Waco along the wayAnd yet there is still one lingering question for fans of the show: Is Chip really that funny? “Oh yeah,” says Joanna. “He was, and still is, my first fixer upper.”

    (To date, it has won no fewer than 31 Emmys.) Seriously... I'm Kidding, Degeneres' first book in eight years, brings us up to date about the life of a kindhearted woman who bowed out of American Idol because she didn't want to be mean. Lively; hilarious; often sweetly poignant.

    She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes. In the span of one year. At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crépes, she realizes there’s more to Mastering the Art of French Cooking than meets the eye. With Julia’s stern warble always in her ear, Julie haunts the local butcher, buying kidneys and sweetbreads. She sends her husband on late-night runs for yet more butter and rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver. And somewhere along the line she realizes she has turned her kitchen into a miracle of creation and cuisine. She has eclipsed her life’s ordinariness through spectacular humor, hysteria, and perseverance.

    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.

    Though he grew up in a large Irish-Catholic family, Jim was satisfied with the nomadic, nocturnal life of a standup comedian, and was content to be "that weird uncle who lives in an apartment by himself in New York that everyone in the family speculates about." But all that changed when he married and found out his wife, Jeannie "is someone who gets pregnant looking at babies."Five kids later, the comedian whose riffs on everything from Hot Pockets to Jesus have scored millions of hits on YouTube, started to tweet about the mistakes and victories of his life as a dad. Those tweets struck such a chord that he soon passed the million followers mark. But it turns out 140 characters are not enough to express all the joys and horrors of life with five kids, so hes' now sharing it all in Dad Is Fat.From new parents to empty nesters to Jim's twenty-something fans, everyone will recognize their own families in these hilarious takes on everything from cousins ("celebrities for little kids") to growing up in a big family ("I always assumed my father had six children so he could have a sufficient lawn crew") to changing diapers in the middle of the night ("like The Hurt Locker but much more dangerous") to bedtime (aka "Negotiating with Terrorists").Dad is Fat is sharply observed, explosively funny, and a cry for help from a man who has realized he and his wife are outnumbered in their own home.