Collection: Culinary Biographies & Memoirs

12 products
  • A Treasury of White House Cooking by Francois Rysavy 1972
    A Treasury of White House Cooking presents a collection of more than 100 menus and more than 500 recipes that enable the home cook to duplicate the dishes served to White House dignitaries. ISBN-13: ‎978-0399109393
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  • Dinner with Jackson Pollock: Recipes, Art & Nature by Robyn Lea 2015
    Dinner with Jackson Pollock: Recipes, Art & Nature by Robyn Lea 2015
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  • Food: A Love Story by Jim Gaffigan 2014
    Jim Gaffigan Food: A Love Story about his thoughts on all things culinary(ish). why he believes coconut water was invented to get people to stop drinking coconut water, why pretzel bread is #3 on his most important inventions of humankind“which animal is more delicious: the pig, the cow, or the bacon cheeseburger?”
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  • Chuck's Day Off by Chuck Hughes 2013
    Chuck's Day Off by Chuck Hughes 2013
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  • A Casa: Seasonal Italian Home Cooking by Anna Del Conte 1992
     A seasonal guide to Italian home cooking includes fifty complete menus with recipes for 165 authentic Italian meals.  The menus cover every possible occasion, from casual to formal.  Some are vegetarian, and many have amusing and inspiring themes
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  • Two Fat Ladies: Obsessions by Jennifer Paterson, Clarissa Dickson Wright 1999
    TRUE
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  • Cake Boss: Stories and Recipes from Mia Famiglia by Buddy Valastro 2010
    Cake Boss recounts the story of Buddy Valastro's life and his family’s bakeshop Here are twenty-five recipes for Carlo’s Bakery’s most sought-after pastries, pies, cupcakes, and cakes. These are old-world recipes and modern creations, founded on baking foundation and classic techniques. ISBN-13: 978-1439183519 700 g
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  • Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook by Anthony Bourdain 2011
     Medium Raw is a memoir by Anthony Bourdain and the follow-up to Bourdain's bestselling Kitchen Confidential. Medium Raw addresses Bourdain's rise to stardom following the success of Kitchen Confidential. Hardcover: 208 pages Nimbus Publishing (February 16, 2011) ISBN-13: 978-1551097893
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  • Cook it Raw edited by Alessandro Porcelli 2013
    Cook it Raw edited by Alessandro Porcelli 2013
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  • White Heat by Marco Pierre White 2005
    White Heat by Marco Pierre White 2005
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  • Charlie Trotter's: An Insider's Look at the Famed Restaurant and Its Cuisine by Edmund Lawler 2000
     Charlie Trotter's became a Chicago classic right from the very beginning. Charlie Trotter's humble beginning to its world-class status is chronicled in this outstanding volume.
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  • Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain 2000
    Kitchen Confidential: Adventures is both Bourdain's professional memoir and a behind-the-scenes look at the professional culinary industry. He describes this work as intense, unpleasant, and sometimes hazardous staffed by misfits. The book alternates between a confessional narrative and an industry commentary
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