Biography
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.
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Duncan Hines
America’s pioneer restaurant critic best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that Duncan Hines was a real person, an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite.
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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.”
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L.A. Son
Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.
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Chef Tell
Before the heyday of the Food Network, there was Chef Tell, America’s first TV showman chef, big on personality and flavor. Most of Chef Tell’s forty million baby boomer viewers—a number comparable to Julia Child’s—never knew his fascinating, hardscrabble life story.
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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.
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Manresa
The long-awaited cookbook by one of the San Francisco Bay Area’s star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast.
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