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'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 ...
Brash, wild, original and badass. This is Anthony Bourdain's interpretation of a normal cookbook.
As a restaurant professional, Bourdain spent his life on the ...
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 ...
An entirely original and empowering memoir meets self-help guide from the bestselling author, rapper, artist, and chef Action Bronson
From the New York Times bestselling ...
'Blanc set about the most thorough apple-tasting and cooking project I have heard of . . . [The Lost Orchard] condenses the highlights, his love letters to the ...
One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.
Jean- Georges Vongerichten was born into a ...
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 ...
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 ...
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 ...
An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.
An informative, illustrated guide to food, cooking, and ...
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 ...
A celebration of the life and legacy of one of the most important food writers of all time - the inimitable Anthony Bourdain
Anthony Bourdain saw ...
This essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food ...
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 ...
