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Spilling the beans
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Clarissa Dickson Wright |
The no-holds-barred autobiography of one of the nation's best-loved cooks, Clarissa Dickson Wright, whose life has led her from wealth and privilege to alcoholism, bankruptcy and eventually fame in '… |
OL16469763W |
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My life in France
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Julia Child |
Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestsel… |
OL1820659W |
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Climbing the Mango Trees
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Madhur Jaffrey |
Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tu… |
OL1927334W |
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No experience necessary
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Norman Van Aken |
Traces more than twenty years in the culinary renegade's professional life, tracing his early stints as an inexperienced short-order cook and the energy, creativity, and faith that enabled his rise t… |
OL19705219W |
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Profiles from the kitchen
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Charles Allen Baker-Clark |
In Profiles from the Kitchen, Charles A. Baker-Clark offers a collection of portraits of well-known culinary figures who have worked in different ways to shape our relationship with food. Despite the… |
OL19897097W |
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My organic life
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Nora Pouillon |
"A wonderfully engaging memoir from the woman who founded Restaurant Nora, America's first certified organic restaurant--the natural foods pioneer who, earlier than anyone else, made it her mission t… |
OL19998736W |
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Stirred But Not Shaken
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Keith Floyd |
Colourful chef Keith Floyd serves up an account of his sweet and sour (and crazy) life. He reveals the ups and downs of his career, and the fortunes won and lost. He also presents an analysis of fame… |
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Chefs
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Patricia Ryon Quiri |
Briefly describes the job of chef, including duties, artistry, and contribution to community. |
OL20969111W |
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Cleaving
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Julie Powell |
Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer's, a butcher shop where sh… |
OL21423962W |
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Alice Waters and Chez Panisse
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Thomas McNamee |
In an authorized biography-the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine"Not so long ago it was nearly impossible… |
OL2627060W |
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Blood, Bones & Butter
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Gabrielle Hamilton |
"It's challenging enough to be a good chef, but to be a fine writer as well is an even more remarkable feat. Gabrielle Hamilton approaches storytelling the same way she does cooking - with thoughtful… |
OL9455268W |