Kategoria BISAC: Biography & Autobiography >> Culinary

The Raging Skillet is one woman's story of cooking her way through some of the most unlikely kitchens in New York City--at a "beach" in...

Charles Baker traveled the world in search of exotic food and drink in addition to interesting people with whom he could share them. Both drink travelogue and cookbook, "The Gentleman's Companion" is the summation of Baker's culinary and drinking experiences abroad. Baker accents his tales of high adventure with recipes for foods and cocktails that were considered unusual specimens in the 1920s and 30s.

Baker, a captivating storyteller, wrote about food and drink for a number of well-known magazines. In this travelogue he relates how notorious figures, including Hemmingway and Faulkner,...

During prohibition, Charles Baker traveled the world in search of exotic alcoholic beverages in addition to interesting people with whom he could share them. "The Gentleman's Companion: The Exotic Drinking Book" is the summation of Baker's drinking experiences abroad. Baker accents his tales of high adventure with recipes for cocktails and other alcoholic beverages that were considered unusual specimens in the 1920s and 30s.

Baker, a captivating storyteller, wrote about food and drink for a number of well-known magazines. In this travelogue he relates how notorious figures, including...

During prohibition, Charles Baker traveled the world in search of exotic alcoholic beverages in addition to interesting people with whom he could share them. "The Gentleman's Companion: The Exotic Drinking Book" is the summation of Baker's drinking experiences abroad. Baker accents his tales of high adventure with recipes for cocktails and other alcoholic beverages that were considered unusual specimens in the 1920s and 30s.

Baker, a captivating storyteller, wrote about food and drink for a number of well-known magazines. In this travelogue he relates how notorious figures, including...

Before she became a renowned chef and Food Network star, Cat Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. By the age of fifteen, Cora was writing the business plan for her first restaurant. Her love of cooking started in her Greek home, where fresh feta and...

Adrift in Buenos Aires, Layne Mosler was hungry for an excellent (and cheap) meal, for a great story, for a new direction. A chance recommendation from a taxi driver helped her find all these things, and sparked a quest that would take her to three cities, meeting people from all walks of life, and finding an array of unexpected flavors. A story about following your passion, the pleasures of not always knowing your destination, and the beauty of chance encounters, Driving Hungryis a vivid, and inspiring, read from first to last.

Kip Meyerhoff learned how to cook from his father, a New York City gangster who got his formal training in culinary arts while doing a stretch in prison.

His dad taught him the axioms of cooking: a little sugar can go a long way; bitterness can spoil your appetite for life; tarts are not always a just dessert; heat can reduce heat; and hot is not always hot.

Kip wanted to learn more, so his father turned him over to a succession of hotel chefs. Soon he was searing and broiling, baking and boiling, sauteing and flambeing, roasting and toasting.

He looks back at his...

In August 2009, Colin Hagendorf set out to review every regular slice of pizza in Manhattan, and his blog, Slice Harvester, was born. Two years and 435 slices later, he'd been featured in The Wall Street Journal and the New York Daily...

Our best-laid plans will yield to fate.
And we will say, "We lived. We ate."

Roy Blount Jr. is one of America's most cherished comic writers. He's been compared to Mark Twain and James Thurber, and his books have been called everything from "a work of art" (Robert W. Creamer, The New York Times Book Review) to "a book to read till it falls apart" (Newsweek). Now, in Save Room for Pie, he applies his much-praised wit and charm to a rich and fundamental topic: food.

As a lifelong eater, Blount always got along easy with food--he didn't...

Monsieur Arthur Valois Dourville de Montrissart was a short cynical man who distrussed everything and demeaned almost everybody. The lack of refinement in his personality, his devious attitude betrayed his self proclaimed aristocratic name of Valois Dourville de Montrissart. Arthur was far to be a chivalrous knight. As the owner of a classy French restaurant Le Cerisier, he displayed these characteristics to the disgust of his dedicated employees. For many ordinary working men, Arthur's hostile management was enough reason to quit, just as Leansing, Camille and chef Picharon did. But not...

Winner of the John Avery Award at the Andre Simon Food & Drink Book Awards 2016.

"A breathtakingly original and fresh piece of food writing, which I found myself compulsively rereading. Aribisala is that rare writer who makes you laugh while also informing you about Nigerian food, which, as she points out, is something that has been 'misunderstood, atrociously photographed, not yet given its due.' Thanks to this book, this should now change."--Bee Wilson, food critic, author, and journalist

"Aribisala summersaults through geography, economics, popular culture,...

From the New York Times best-selling author of Bad Feminist, a searingly honest memoir of food, weight, self-image, and learning how to feed your hunger while taking care of yourself.

"I ate and ate and ate in the hopes that if I made myself big, my body would be safe. I buried the girl I was because she ran into all kinds of trouble. I tried to erase every memory of her, but she is still there, somewhere. . . . I was trapped in my body, one that I barely recognized or understood, but at least I was safe."...

From Aunt Jemima and Uncle Ben to the Jolly Green Giant and Ronald McDonald, corporate icons sell billions of dollars' worth of products. But only one of them was ever a real person--Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside cafe in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving "finger lickin' good" chicken to more than twelve million people every day. But to get there, he had to give up control of his company and even his own image, becoming a mere symbol to people today who don't know that Colonel...