The food editor of the Los Angeles Times explores the science underlying the art of cooking—discussing such cooking methods as frying, mixing, roasting, boiling, and baking—and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint.
An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
A photographic tribute to the Berkeley restaurant traces its cultural history through the stories of its famous proprietress and her personal and professional friends, celebrating the restaurant's tradition of gathering around the table and its pioneering sustainable foods practices.
A food-writer and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50. 30,000 first printing.
Documents how the author fell in love and discovered the excellence of French cuisine during a life-changing lunch in Paris, recounting her decision to leave her fast-paced New York life to build a life abroad.
Shares harrowing and uproarious tales of what it was really like to complete the revered cooking school's intense degree program, describing how his classmates and he navigated intricate processes and interned at a New York City restaurant.
The author discusses her marriage to a man from Beirut, the bond she forged with her Lebanese in-laws, and how she found love, good food, and a meaningful life, despite dividing her time between wartorn Iraq and Lebanon.
The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant.