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.

    The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat.Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.

    Pauline Nguyen's parents presented these recipes night after night at the highly successful Vietnamese restaurant The Red Lantern, and these were recipes which had been perfected and passed down over many years. The great majority of these recipes are easily achievable, utilising a relatively small range of ingredients; they include such delights as Pho Bo Tai Nam, a beef soup with sawtooth coriander and Vietnamese basil, or pork belly (Thit Ba Roi). All are presented here in a concise and accessible fashion. But recipes are not all that Secrets of the Red Lantern has to offer. This is more than a cookbook: it is a candid and often moving story of Pauline Nguyen's family, beginning with their dangerous escape from Vietnam during the war and their ultimate settling down in Australia. The love of food is something more than a professional necessity for this family: it helped to assuage their home sickness, and even reconciled differences within the family (these personal passages are quite as beguiling as the more practical cookery aspects of the book). Most of all, though, this is a feast of the most tantalising of foreign recipes, burnished with food and personal photography -- and it is the latter which conveys the very individual nature of the food so resplendently on offer here. --Barry Forshaw

    Do you know where your sugar is coming from?Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping--with less and even no added sugar.Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family--a roller coaster of unexpected discoveries and challenges.

    Stranded in their off-the-grid summer cottage in the Canadian wilderness with unexpected guests, Alisa Smith and J.B. MacKinnon turned to the land around them. They caught a trout, picked mushrooms, and mulled apples from an abandoned orchard with rose hips in wine. The meal was truly satisfying; every ingredient had a story, a direct line they could trace from the soil to their forks. The experience raised a question: Was it possible to eat this way in their everyday lives?Back in the city, they began to research the origins of the items that stocked the shelves of their local supermarket. They were shocked to discover that a typical ingredient in a North American meal travels roughly the distance between Boulder, Colorado, and New York City before it reaches the plate. Like so many people, Smith and MacKinnon were trying to live more lightly on the planet; meanwhile, their “SUV diet” was producing greenhouse gases and smog at an unparalleled rate. So they decided on an experiment: For one year they would eat only food produced within 100 miles of their Vancouver home.It wouldn’t be easy. Stepping outside the industrial food system, Smith and MacKinnon found themselves relying on World War II–era cookbooks and maverick farmers who refused to play by the rules of a global economy. What began as a struggle slowly transformed into one of the deepest pleasures of their lives. For the first time they felt connected to the people and the places that sustain them.For Smith and MacKinnon, the 100-mile diet became a journey whose destination was, simply, home. From the satisfaction of pulling their own crop of garlic out of the earth to pitched battles over canning tomatoes, Plenty is about eating locally and thinking globally. The authors’ food-focused experiment questions globalization, monoculture, the oil economy, environmental collapse, and the tattering threads of community. Thought-provoking and inspiring, Plenty offers more than a way of eating. In the end, it’s a new way of looking at the world.From the Hardcover edition.

    Far from the plonk he's used to, Jamie finds something fantastic about a cool, pale rosé on a hot day. Due to a translation mishap, Jamie is taunted by a local vintner that there is no paler rosé than hers and embarks on a quest to find one. Setting off on a ramshackle tour of France in search of the elusive bottle that meets the standards set, they visit main rosé producing areas and through eccentric locals discover much the regions have to offer. With wit, candor, and wonderful storytelling, Jamie Ivey maintains a tradition of excellence in food and travel writing. Readers are left with dreams of France, summer days, baguettes, and--extremely pale rosé.

    Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes she's created at home in her own French kitchen.

    This discovery set her on a time-sensitive mission: to understand how her own family had somehow wound up in Canada.Chop Suey Nation weaves together Hui’s own family history with those dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogi” of Alberta.Hui, who grew up in authenticity-obsessed Vancouver, starts out her journey with a dim view of “fake" small-town Chinese food. But along the way she comes to understand the values that drive these restaurants — perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she reveals the importance of these restaurants to this country’s history and makes the case for why chop suey cuisine is quintessentially Canadian.

    Lightning Print On Demand Title

    Now she tells her own story for the first time in this "memoir as rich and complex as her mushroom rag� (O, the Oprah Magazine).Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia's family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Heartwarming, deeply personal, and powerfully inspiring, My American Dream is the story of Lidia's close-knit family and her dedication and endless passion for food.

    Fisher’s life are unwrapped and savored. From the Berengaria that washed her across the sea to France in 1929, to Le Paquis, the Swiss estate that later provided a backdrop for some of the most idyllic and fleeting moments of her life, the stories of Fisher’s love for food and her love for family and men are meticulously researched and exquisitely captured in this book. Exploring Fisher’s lonely and formative time in Europe with her first husband; her subsequent divorce and re-marriage to her creative sparkplug, Dillwyn Parrish, and his tragic suicide; and the child she carried from an unnamed father, the story of M.F.K. Fisher’s life becomes as vibrant and passionate as her prolific words on wine and cuisine.Letters and journal entries piece together a dramatic life, but An Extravagant Hunger steps further, bridging the gaps between personal notes and her public persona, filling in the silences by offering an engaging and unprecedented depth of intuitive commentary. With a passion of her own, Anne Zimmerman is the careful witness, lingering beside M.F.K. Fisher through her most dramatic and productive years.

    Forced into a radical life change, she returned to her native rural Michigan.  There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day--all on forty dollars a week.  With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its “low-cost” food budget program.  Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be.  The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical--cooking goals that don’t always overlap--such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars.  Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking--and eating--well.

    In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

    His impact was outsized and his legacy has only grown since his death.Now, for the first time, we have been granted a look into Bourdain’s life through the stories and recollections of his closest friends and colleagues. Laurie Woolever, Bourdain’s longtime assistant and confidante, interviewed nearly a hundred of the people who shared Tony’s orbit—from members of his kitchen crews to his writing, publishing, and television partners, to his daughter and his closest friends—in order to piece together a remarkably full, vivid, and nuanced vision of Tony’s life and work. From his childhood and teenage days, to his early years in New York, through the genesis of his game-changing memoir Kitchen Confidential to his emergence as a writing and television personality, and in the words of friends and colleagues including Eric Ripert, José Andrés, Nigella Lawson, and W. Kamau Bell, as well as family members including his brother and his late mother, we see the many sides of Tony—his motivations, his ambivalence, his vulnerability, his blind spots, and his brilliance.Unparalleled in scope and deeply intimate in its execution, with a treasure trove of photos from Tony's life, Bourdain: The Definitive Oral Biography is a testament to the life of a remarkable man in the words of the people who shared his world.

    Brillat-Savarin (1783-1833) made famous the aphorism, "Tell me what you eat, and I'll tell you who you are." He believed that food defines a nation.