Søgeresultater: 8

Summary: A singular, powerfully expressive debut memoir that traces one chef's struggle to find her place and what happens once she does Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant, Elizabeth. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. It's a sure bet to be one of the most important new memoirs of 2019. Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. Even when she was picking raspberries as a toddler still in diapers, Regan understood to pick only the ripe fruit and leave the rest for another day. In the family's leaf-strewn fields, the orange flutes of chanterelles seemed to beckon her, while they eluded others. Regan has always had an intense, almost otherworldly connection with food and earth. Connecting with people, however, has always been harder. As she learned to cook in the farmhouse, got her first job in a professional kitchen at age fifteen, taught herself cutting-edge cuisine while running her "new forager" underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, a woman in an industry dominated by men. Burn the Place will introduce listeners to an important new voice from the American culinary scene, an underrepresented perspective from the professional kitchen, and a young star chef whose prose is as memorable and deserving of praise as her food

Summary: From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity. In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band—and meeting the man who would become her husband—her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. Vivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, Crying in H Mart is a book to cherish, share, and reread

Summary: Brought to you by Penguin. THE INSTANT SUNDAY TIMES BESTSELLER - DISCOVER THE MOUTHWATERING FOLLOW-UP TO HIS BESTSELLING MEMOIR, TASTE 'Sharing food is one of the purest human acts' Food has always been an integral part of Stanley Tucci's life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate in One Year Tucci records twelve months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Ranging from the mouth-wateringly memorable, to the comfortingly domestic, to the infuriatingly inedible, the meals memorialized in this diary are a prism through which he reflects on the ways his life, and his family, are constantly evolving. Through food he marks – and mourns – the passing of time, the loss of loved ones, and prepares himself for what is to come. Whether it's duck à l'orange eaten with fellow actors and cooked by singing Carmelite nuns, steaks barbecued at a gathering with friends, or meatballs made by his mother and son and shared at the table with three generations of his family, these meals give shape and richness to his days. 'A hugely entertaining glimpse into a well-lived life full of fun, food, family, travel, work, passions and love. I adored every page' Dolly Alderton 'This is a man who knows both how to eat and how to live' Guardian 'Everyone wants to spend a day and share a meal with Stanley Tucci and this is the perfect way to do it ... A true joy' Ina Garten 'An absolute delight. Tucci's wit is dry as a martini; his observations as sharp as lemon tart, but really what I most adore about his writing is his ability to reach across the table and guide the reader not just through mealtimes, but through life itself' Elizabeth Day © Stanley Tucci 2024 (P) Penguin Audio 2024

Summary: 'It's quite an achievement to shine a light of truth on the often idealised, always understated, role of the farmer's wife.' RAYNOR WINN 'True, unflinching, powerful, lyrical' KATE MOSSE 'Very moving, real and true.' AMY LIPTROT 'Authentic and affecting.' SARAH LANGFORD 'Lovely, warm and real, it made me cry and cook and think. ' ELLA RISBRIDGER A portrait of life at Helen Rebanks' Lake District farmhouse that beautifully captures the unsung work of keeping a home and raising a family. As dawn breaks on the farm, Helen Rebanks makes a mug of tea, relishing the few minutes of quiet before the house stirs. Within the hour the sounds of her husband, James, and their four children will fill the kitchen. There are also six sheepdogs, two ponies, 20 chickens, 50 cattle and 500 sheep to care for. Helen is a farmer's wife. Hers is a story that is rarely told, despite being one we think we know. Weaving past and present, Helen shares the days that have shaped her. This is the truth of those days: from steering the family through the Beast from the East and the local authority planning committee, to finding the quiet strength to keep going, when supper is yet to be started, another delivery man has assumed he needs to speak to the 'man of the house', and she would rather punch a cushion than plump it. This beautifully-illustrated memoir, which takes place across one day at the farm, offers a chance to think about where our food comes from and who puts it on the table. Helen's recipes, lists and gentle wisdom helps us to get through our days, whatever they throw at us

Summary: "A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story."" —Wall Street Journal Acclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It's an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago's Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers. The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again. ""Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike."" — Publishers Weekly (starred review)

Summary: THE CLASSIC BESTSELLER: 'The greatest book about food ever written' 'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times 'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer _____________________________ After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all - and he meant all . From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny

Summary: Brought to you by Penguin. While on a year of study in Paris in 1927, Liebling acquired the friendship and tutelage of Yves Mirande, 'one of the last great Gastronomes of France', beginning a joyous apprenticeship in the fine art of eating. Told with gluttonous joie de vivre, Between Meals expounds on the delights and pitfalls of a life dedicated to food, from bad rosé ('a pinkish cross between No-Cal and vinegar') to lobster a l'Américaine ('I have never personally inquired into the mysteries of its fabrication; I am content to love a masterpiece of painting without asking how the artist mixed his colors'), to a memorable stay at a Swiss slimming-clinic with a masseur named Sprudli. Witty, grouchy and full of gusto, Between Meals has the exquisite sensuality of a Michelin-starred meal and the delicious, catty wit of the perfect dinner guest. It is a lovesong to food, wine and Paris. ©2023 A. J. Liebling (P)2023 Penguin Audio

Summary: Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world's last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner in a new land, missing her friends, her father, and the food she grew up eating. In the years that followed, Rodell began waitressing and discovered the buzz of the restaurant world, immersing herself in the lifestyle and community while struggling with the industry's shortcomings. As she built a family, Rodell realized her dream, though only a handful of women before her had done it: to make a career as a restaurant critic. From the streets of Brooklyn to lush Atlanta to sunny Los Angeles to traveling and eating around the world, and, finally, home to Australia, Rodell takes us on a delicious, raw, and fascinating journey through her life and career and explores the history of criticism and dining and the cultural shifts that have turned us all into food obsessives. Hunger Like a Thirst shares stories of the joys and hardships of Rodell's coming-of-age, the amazing (and sometimes terrible) meals she ate along the way, and the dear friends she made in each restaurant, workplace, and home. A Macmillan Audio production from Celadon Books