Letters to a Young Chef
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The Third Plate: Field Notes on the Future of Food
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of th…
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
New York Times Bestseller
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The good, the bad, and the ugly, served up Bourdain-style.
Bestselling chef and No Reservations host Anthony Bourdain has never been one to pull punches. In The Nasty Bits , he… -
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Cha…
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Setting the Table: The Transforming Power of Hospitality in Business
This an alternate cover for 9780060742751
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The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack
Seventy-five percent of all n… -
The French Laundry Cookbook
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative c…
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32 Yolks: From My Mother's Table to Working the Line
NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French che…
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The Apprentice: My Life in the Kitchen
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award wi…
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible fla… -
Kitchen Confidential: Adventures in the Culinary Underbelly
A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts
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Over two decades ago, the New Yorker published a now infamous article, “Don’t … -
The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
What do Mario Batali and Gordon Ramsay have in common? They survived tours of duty in the kitchen of Marco Pierre White. In the UK, White's brilliant cooking and high-wattage antics have made him a th…
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The Dichotomy of Leadership: Balancing the Challenges of Extreme Ownership to Lead and Win
THE INSTANT #1 NATIONAL BESTSELLER
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From the #1 New York Times bestselling authors of Extreme Ownership comes a new and revolutionary approach to help leaders recognize and attain the leadership balance… -
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect
National Bestseller
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Essential lessons in hospitality for every business, from the former co-owner of legendary restaurant Eleven Madison Park.
Will Guidara was twenty-six when he took the helm of Eleven… -
The Soul of a Chef: The Journey Toward Perfection
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Instit…
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Your Table Is Ready: Tales of a New York City Maître D'
A front-of-the-house Kitchen Confidential from a career maître d’hotel who manned the front of the room in New York City's hottest and most in-demand restaurants.
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From the glamorous to the entitled, fr… -
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This Is Your Mind on Plants
In This Is Your Mind on Plants, Michael Pollan dives deep into three plant drugs--opium, caffeine, and mescaline--and throws the fundamental strangeness, and arbitrariness, of our thinking about them …
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Eat a Peach
In 2004, David Chang opened a noodle restaurant named Momofuku in Manhattan's East Village, not expecting the business to survive its first year. In 2018, he was the owner and chef of his own restaura…
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Manufacturing Consent: The Political Economy of the Mass Media
In this pathbreaking work, Edward S. Herman and Noam Chomsky show that, contrary to the usual image of the news media as cantankerous, obstinate, and ubiquitous in their search for truth and defense o…
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