"Chef and activist Gaby Melian shares her personal journey with food--from growing up in Argentina to her time as a street vendor and later as Bon Appetit's test kitchen manager. Melian explores how we can develop a relationship with food that's personal, healthy, and thoughtful"--

"From National Book Award-nominee Iliana Regan, a new memoir of her life and heritage as a forager, spanning her ancestry in Eastern Europe, her childhood in rural Indiana, and her new life set in the remote forests of Michigan's Upper Peninsula. Fieldwork explores how Regan's complex gender identity informs her acclaimed work as a chef and her profound experience of the natural world." - Provided by publisher.

Chef and television personality Aarón Sánchez recounts his formative years and how he fell in love with the culinary world. From a summer spent in New Orleans with Paul Prudhomme during his adolescent years, to a short-lived stint in culinary school, to ups and downs in New York City's ever-changing restaurant scene, and ultimately to the dizzying world of food television, Sánchez draws strength from hard-won lessons and embraces the challenge...

"The delicious story of pioneering chef Alice Waters who changed the way America eats and kickstarted the organic food movement. A pioneer of the slow and organic food movements, she is also known for creating Edible Schoolyard, a project that involves kids in the growing of their own food"--

Presents a recipe-augmented family history that traces the origins of the author's love affair with food to her Midwestern youth and her parents' San Francisco pizza parlor, where signature dishes created sumptuous memories.

"A biography of a powerhouse female Japanese chef and her rise to fame. As a child and adult, Niki faced many naysayers in her pursuit of haute cuisine. Using the structure of a traditional kaiseki meal, the authors Debbi Michiko Florence and Jamie Michalak playfully detail Niki's hunger for success in thirteen "bites" from wonton wrappers she used to make pizza as a kid to yuzu-tomatillo sauce in her own upscale Los Angeles Michelin-starred restaurant,...

"The definitive biography of America's best-known and least understood food personality, and the modern culinary landscape he shaped. After World War II, a newly affluent United States reached for its own gourmet culture, one at ease with the French international style of Escoffier, but also distinctly American. Enter James Beard, authority on cooking and eating, his larger-than-life presence and collection of whimsical bow ties synonymous with the...