Give a Girl a Knife: A Memoir

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Clarkson Potter #ad - A beautifully written food memoir chronicling one woman’s journey from her rural midwestern hometown to the intoxicating world of new york city fine dining—and back again—in search of her culinary roots   Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, drama, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, and an overabundance of butter.

Inspired by her grandmother’s tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York’s top haute cuisine brigades.

Give a Girl a Knife: A Memoir #ad - But, the foods of her youth draw her back home, like a magnet, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions. Amy thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor.

Give a girl a knife offers a fresh, vivid view into new york’s high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy—thick with nostalgia and hard to resist.

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The New Midwestern Table: 200 Heartland Recipes: A Cookbook

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Clarkson Potter #ad - With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland. Minnesota native amy thielen, host of heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.

Amy thielen grew up in rural northern minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of new york city’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.

The New Midwestern Table: 200 Heartland Recipes: A Cookbook #ad - The new midwestern table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers.

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Out of Line: A Life of Playing with Fire

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Atria Books #ad - As award-winning chef ana sortun raves, “Her heroic story inspires us to remain true to who we are and honor our dreams with conviction. One of seven children born to an overworked single mother, Lynch was raised in a housing project. Foodies will enjoy the vivid language used to describe Lynch’s food exploits, and old neighbors will be treated to a trip around south Boston through the eyes of a local” Library Journal.

She earned a daredevil reputation for boosting vehicles even a city bus, petty theft, drinking and doing drugs, and narrowly escaping arrest—haunted all the while by a painful buried trauma. If you have an appetite for culinary adventure, restaurateur, you’ll devour the feisty and fun memoir” Elle magazine by James Beard award-winning chef, and Top Chef judge Barbara Lynch as she recounts her rise from her rough “Southie” childhood to culinary stardom.

Celebrated chef barbara lynch—named one of time magazine's 100 most influential people in 2017—credits the defiant spirit of her upbringing in tough, poor “Southie, ” a neighborhood ruled by the notorious Whitey Bulger gang, with helping her bluff her way into her first professional cooking jobs; develop a distinct culinary style through instinct and sheer moxie; then dare to found an empire of restaurants ranging from a casual but elegant “clam shack” to Boston’s epitome of modern haute cuisine.

Out of Line: A Life of Playing with Fire #ad - Out of line describes lynch’s remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. Through her story, lynch explores how the past—both what we strive to escape from and what we remain true to—can strengthen and expand who we are.

It is also a love letter to south Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor.

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I Hear She's a Real Bitch

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Penguin Books #ad - I hear she’s a real bitch tells the story of how she fought her way through the patriarchal service industry and made it happen, from getting her first job pouring drinks all the way to starting Toronto’s culinary revival and running some of Canada’s most famous restaurants. And she shares what she discovered through years of hard work and learning from her mistakes: how to run a great restaurant that’s also a great business.

Readers who loved gabrielle Hamilton’s bestselling Blood, Bones, and Butter will devour this raw, uninhibited debut. Studded with agg’s frank and often hilarious observations on an industry in which sexism has been normalized, I Hear She’s a Real Bitch is more than just a story about starting a restaurant: it is a rallying cry for a feminist revolution in the culinary world.

I Hear She's a Real Bitch #ad - A terrific, and funny memoir, beautifully written, frank, and a compelling argument for pulling down the long outdated system of ‘bro’ culture that has dominated the industry since what feels like the beginning of time. Anthony bourdainfrom the moment she opened her first bar, Jen Agg knew she could only be her own boss from then on.

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The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart

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Atria Books #ad - The next morning she woke up with an awful hangover and a feeling she’d made a terrible mistake—only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. You’ll laugh, you’ll cry. And you’ll get hungry” Mark Bittman, author of How to Cook Everything.

But truth, pleasant or not, and with it comes an acceptance of the losses she has endured, is what Emily Nunn craves, and a sense of hope for the future. The comfort food diaries is nothing less than a tour de force by Emily Nunn, our most hilarious and touching food writer. A former new yorker editor chronicles her journey to heal old wounds and find comfort in the face of loss through travel, and home-cooked meals in this memoir “full of warm, friends and family, ‘I could make that!’” Booklist, bracing honesty…humor and paradox…and sprinkled liberally with the type of recipes that will make book club members say, starred review.

The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart #ad - One life-changing night, home, and eviction from the apartment they shared, reeling from her beloved brother’s sudden death, Emily Nunn had lost all sense of family, a devastating breakup with her handsome engineer fiancé, and financial security. Searching for a way forward, Emily travels the country, cooking and staying with relatives and friends.

In the salty snap of a single virginia ham biscuit, in the sour tang of Great-Grandmother’s Mean Lemon Cake, Nunn experiences the healing power of comfort food—and offers up dozens of recipes for the wonderful meals that saved her life. After a few glasses of wine, heartbroken and unmoored, Emily—an avid cook and professional food writer—poured her heart out on Facebook.

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Coming to My Senses: The Making of a Counterculture Cook

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Clarkson Potter #ad - Moving from a repressive suburban upbringing to berkeley in 1964 at the height of the Free Speech Movement and campus unrest, politics, film, she was drawn into a bohemian circle of charismatic figures whose views on design, and food would ultimately inform the unique culture on which Chez Panisse was founded.

Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In coming to my senses alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.

The new york times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When alice waters opened the doors of her "little french restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all.

Coming to My Senses: The Making of a Counterculture Cook #ad - Dotted with stories, and letters, recipes, photographs, coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

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Random House #ad - Blood, where she was often fed by complete strangers and learned the essence of hospitality; hamilton’s own kitchen at prune, greece, bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, and Turkey, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends.

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef #ad - . By turns epic and intimate, grit, humor, Gabrielle Hamilton’s story is told with uncommon honesty, and passion. New york times bestsellerbefore gabrielle hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life.

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Save Me the Plums: My Gourmet Memoir

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Random House #ad - She was a writer, not a manager, and had no inclination to be anyone’s boss. Each serving of magazine folklore is worth savoring. In fact, reichl’s story is juicier than a Peter Luger porterhouse. How could she say no? this is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul.

Yet reichl had been reading Gourmet since she was eight; it had inspired her career. Readers will meet legendary chefs like david chang and Eric Ripert, under Reichl’s leadership, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, transformed stately Gourmet into a cutting-edge publication.

Save Me the Plums: My Gourmet Memoir #ad - . Reichl is a warm, intimate writer. New york times bestseller • trailblazing food writer and beloved restaurant critic Ruth Reichl took the job and the risk of a lifetime when she entered the high-stakes world of magazine publishing. Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.

Soleil ho,  san Francisco Chronicle. Dig in. The new york times book review “In this smart, touching, and dishy memoir.

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32 Yolks: From My Mother's Table to Working the Line

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Random House #ad - The winner of four james beard awards, and recipient of countless Michelin stars, co-owner and chef of a world-renowned restaurant, Ripert embodies elegance and culinary perfection. New york times bestseller • hailed by anthony bourdain as “heartbreaking, horrifying, and inspiring, poignant, ” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.

Named one of the best books of the year by npr in an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.

32 Yolks: From My Mother's Table to Working the Line #ad - . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. The wall Street Journal. Praise for 32 Yolks“Passionate, poetical. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling.

Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip.

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The Cooking Gene: A Journey Through African American Culinary History in the Old South

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Amistad #ad - Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. He sifts through stories, and historical documents, recipes, genetic tests, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. In this unique memoir, culinary historian Michael W. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

The Cooking Gene: A Journey Through African American Culinary History in the Old South #ad - Illustrations by Stephen Crotts. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. 2018 james beard foundation book of the year | 2018 james beard foundation book award winner inwriting | nominee for the 2018 hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

Southern food is integral to the american culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race.

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America's Best Breakfasts: Favorite Local Recipes from Coast to Coast: A Cookbook

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Clarkson Potter #ad - Featuring down-home diners, iconic establishments, and the newest local hot spots, America’s Best Breakfasts is a celebration of two of this nation’s honored traditions: hitting the open road and enjoying an endless variety of breakfasts. Rise and dine! if there’s one meal of the day to get passionate about—no matter where you’re from in this great land—it’s breakfast with all the fixings.

America's Best Breakfasts: Favorite Local Recipes from Coast to Coast: A Cookbook #ad - Even without a road trip, including:   - shrimp and grits, tartine, san francisco - kimchi pancakes, honey bee, charleston - croque monsieur sandwiches, Philadelphia - Brioche Cinnamon Buns, Hominy Grill, Sunshine Tavern, Chicago - Cannoli French Toast, you can re-create favorites that will satisfy any time of day, Oxford - Morning Glory Muffins, Portland - Filipino Steak with Garlic Fried Rice, Café Lift, Panther Coffee, Uncle Mike’s, Miami.

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