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Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his real story… This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult...

Stanley Tucci é um grande apaixonado por culinária. Seja descobrindo pratos pelo mundo ou cozinhando, a comida sempre foi parte fundamental da sua vida. E cada refeição carrega um punhado de memórias: a sopa stracciatella de um restaurante à sombra do Panteão, em Roma, o molho marinara que preparava entre ensaios e ajustes de figurino do filme Conclave, a pizza caseira partilhada com os filhos antes de dormir.

From the beloved restaurateur behind The Black Hoof, Grey Gardens, and General Public, as well as the bestselling author of I Hear She's a Real Bitch, comes a hilarious, heartbreaking look at love, success, and, most importantly, good lighting. Jen Agg had a thriving restaurant group, a...

NOW AN ORIGINAL SERIES ON ABC “Just may be the best new comedy of [the year] . . . based on restaurateur Eddie Huang’s memoir of the same name . . . [a] classic fresh-out-of-water comedy.”—People “Bawdy and frequently hilarious . . . a surprisingly sophisticated memoir about race...

A 2020 Audie Award Finalist One of AudioFile’s Best Audiobooks of 2019! Now a limited Netflix series starring Zoe Saldaña! This Reese Witherspoon Book Club Pick and New York Times bestseller is “a captivating story of love lost and found” (Kirkus Reviews) set in the lush Sicilian...

California’s Central Coast is a lovely place — home to hundreds of sprawling vineyards offering gorgeous vistas and providing a rich environment for grapes to be nurtured into truly special wines. It also has a tendency to work its magic on its inhabitants as well, and serves as the idyllic backdrop to the journey to self-realization of author Jennifer Luck Muller, who tells her story of growing into her true self alongside her education in the wine industry.

This fascinating memoir by global grilling authority Steven Raichlen reveals how a kid from Baltimore—armed with a degree in French literature—launched a barbecue revolution worldwide. Known for his popular PBS TV shows and internationally bestselling books, Raichlen is the man who...

The stove doesn’t give a damn how you feel.” After 45 years in the heat of professional kitchens, Chef Douglas Wasdyke reached the precipice of his career goal —only for life to "86" his plan. Forced to stop working after losing the use of his left arm, Wasdyke found himself standing in the wreckage of a life defined by physical dexterity and 100-hour work weeks. Heard! is not a memoir. It is a "Primary Station Audit" for the body, mind, and soul.

Mokhtar Alkhanshali is twenty-four and working as a doorman when he becomes fascinated with the rich history of coffee and Yemen's central place in it. He leaves San Francisco and travels deep into his ancestral home to tour terraced farms high in the country's rugged mountains. He collects...

From rock'n'roll roadie to conveyor belt sushi empire – the unlikely story of the man who built YO! In 1997, Simon Woodroffe opened YO! Sushi with £200,000 and a 100-metre conveyor belt. For two weeks, nobody came. By week three, there was a queue around the block that lasted three years.

From a former editor of America's Test Kitchen and Saveur and former host of the docuseries Travelogue comes a luminous memoir that weaves together the immigrant experience, the ancestral ties that guide us, and the deeply rooted Chinese philosophy of seasonal eating. As a child raised in the US...

The role of food writing in the sustainable food movement At turns heartfelt and witty, accessible and engaging, The Farmer, the Gastronome, and the Chef explores how Wendell Berry, Carlo Petrini, and Alice Waters have changed America's relationship with food over the past fifty years. Daniel...

Cooking at Leila’s, a new Pavilion Books book, full description to follow when available...

O lugar da Paola Carosella sempre foi a cozinha – até que a fama, a pressão do julgamento constante e a polarização política no país que ela escolheu para viver tiraram até isso dela. Na tentativa de achar um caminho de volta, a renomada chef de cozinha e apresentadora achou as respostas que ela procurava nos livros de uma ensaísta norte-americana: M.F.K. Fisher.

From the acclaimed author of What She Ate, the story of five couples whose dreams, experiments, and triumphs fueled a revolution at the kitchen table. In Big Appetites, the journalist and culinary historian Laura Shapiro introduces readers to some of the cooks and activists who turned their...

Sea, Salt and Spice is a definitive culinary biography of Mumbai - a city shaped as much appetite as by tides and trade. Long before it became shorthand for ambition, excess and overcrowded trains, Bombay was a porous island city, its kitchens stocked by fishermen, merchants, settlers and empire...

The sentimental and culinary education of M.F.K. Fisher. This program features a new introduction to the text, written and read by Alison Roman. In 1929, a newly married M.F.K. Fisher embarked on a journey that would change her life. In The Gastronomical Me, readers get a firsthand look at the...

An Alphabet for Gourmets A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing. In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and profound miscellany of food that moves readers from A (for dining alone) to Z (zakuski, the classic...

Bloomsbury presents Medium Raw written and read by Anthony Bourdain. 'As ferociously rude as anything Bourdain has done before' Guardian 'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph 'Bourdain has insight, access and good taste, and he's a naturally...

Join Carole Bumpus as she continues the culinary journey of Book One in Searching for Family and Traditions at the French Table, with her incomparable guide, Josiane, as they head north from Paris to Nord-Pas-de-Calais, Normandy, and Brittany, then drop into the Loire Valley before ending in the Auvergne.