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In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ...
'An absolutely riveting book - reading it makes you intelligent, full of brilliant anecdotes - and very hungry indeed.' - Richard Curtis
'This brilliantly conceived and well-researched book ...
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn't touch the stuff and it took centuries for that ...
"This book is all meat with no fat....sure to surprise and enlighten even the most informed gourmands." --Publishers Weekly (starred review of the First ...
Did you know that 10 plants make up 80% of our plant-based food supply? That the bananas we eat today were standardized in the 1960s ...
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. From his first oyster in ...
A rollicking exploration of the history and future of our favorite foods
When we humans love foods, we love them a lot. In fact, we ...
A NEW YORK TIMES BESTSELLER
A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain
When Anthony Bourdain died ...
All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade, as well as beautiful art objects. The Chef's ...
It was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in ...
'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the ...
'The divine scent of wood smoke and roasting pig finds you as soon as you make the turn onto South Lee Street . . . ' Michael Pollan wants ...
A lot has changed since "Kitchen Confidential" - for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. This book explores ...
This is a beautiful study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of ...
