Memoir

Three Many Cooks

Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance.

Read it here

The Call of the Farm

Rochelle Bilow, a classically trained cook and aspiring food writer, was nursing a broken heart and frustrated with her yet-to-take-off career when she set out to write a short profile of a small, sustainable CSA farm in central New York.

Read it here

Delancey

In this funny, frank, and tender new memoir, the author of the New York Times bestseller A Homemade Life and the blog Orangette recounts how opening a restaurant sparked the first crisis of her young marriage.

Read it here

Sous Chef

In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen.

Read it here

No Experience Necessary

No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.”

Read it here

Recipes for Disaster

Told with heart, humor and honesty; this memoir goes beyond culinary catastrophe and heartwarmingly unveils the lengths we go to in order to please our family, friends, and ourselves—and proves that it’s not the food that counts, but the memories.

Read it here

Ivan Ramen

The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo’s top ramen shop.

Read it here

One Soufflé at a Time

In One Soufflé at a Time, Willan tells her story and the story of the food-world greats—including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others—who changed how the world eats and who made cooking fun.

Read it here