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books tagged “restaurants”
books tagged “restaurants”
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The Belly of Paris = Le Ventre de Parisby Emile Zola, Ernest Alfred VizetellyISBN 1933382724 (1-933382-72-4)
Softcover, Green Integer Books
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› Find signed collectible books: 'The Belly of Paris = Le Ventre de Paris'Book summary:[via]Little known in this country until its republication by Sun & Moon Press, The Belly of Paris is one of Émile Zolas most fascinating and exciting novelsa book of culinary treats.
Translated by Zolas original English publisher, Ernest Alfred Vizetelly.
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Cesar: Recipes from a Tapas Barby Olivier Said, Maggie Pond, James MellgrenISBN 1580084834 (1-58008-483-4)
Hardcover, Ten Speed Pr
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› Find signed collectible books: 'Cesar: Recipes from a Tapas Bar'Book summary:When three Chez Panisse alums opened a tapas bar next door to Alice Waters's famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its menu of innovative, Spanish-style tapas, paired with an astounding wine-and-spirits list that is among the best in the world, César earned a legion of devout fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle.In CÉSAR the cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren and chef Maggie Pond to present over 100 classic spirits and tapa recipes from the CÉsar repertoire. Engaging discussion of the wines, staple ingredients, and cheeses of Spain provide context for appreciating and preparing this robust fare in the home kitchen. In both words and images, CÉSAR showcases the flavors of Spain, and the spirit of a beloved neighborhood tapas bar.Featuring more than 50 tapa recipes, 50 mixed drinks, extensive essays on Spanish foods and liquors of the world, and more than 50 full-color photographs.Beginning with a captivating history of sherrythe quintessential tapa accompaniment CÉSAR commences with a mixologist's guide to signature cocktails like the Lucky 13, the Marius, and the Three-Citrus Margarita, as well as the restaurant's inspired variations on the classics.CÉSAR has been voted one of the best restaurants in the Bay Area five years in a row by the San Francisco Chronicle. Reviews Humorously self-conscious and immediately accessible, includes 100 tapas and drink recipes [that] allow the home cook to replicate the restaurant's creations. . . . the dishes are designed with an emphasis on freshness. Most are easy to make, and the ingredient combinations are stellar. Publishers Weekly A cookbook from a great restaurant is always welcome, but this one is also loaded with insight that goes greatly beyond the restaurant. The authors are super-knowledgeable about Spanish foods and traditions. CÉSAR is a major contribution to the Mediterranean library. David Rosengarten, editor-in-chief of The Rosengarten Report Like its namesake Berkeley tapas bar, the CÉSAR cookbook is lively, charming, and utterly delightful. A compendium of original and classic recipes and the drinks to accompany them, it's a perfect introduction to a delicious Spanish custom that is captivating Americans. Nancy Harmon Jenkins, author of The Essential Mediterranean CÉSAR is a celebration of the ultra-conviviality of tapas, cocktails, and Spanish foods and wines. This book is handsome, eminently readable, and extremely usefula complete triumph. Steven Jenkins, author of Cheese Primer One of the greatest bars in the world in terms of quality of spirits, selection, and mixology. . . . Right next door to Chez Panisse, and started by veterans of the mother ship, CÉSAR has become an eating place in its own right. . . . The tiny open kitchen turns out resonant miniature fish stews; toasts with anchovies or grilled sardines; and traditional Spanish tortillas. Patricia Unterman, San Francisco Food Lover's Guide [via]
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Cheap Chow Chicagoby A. Laban, Andarshia TownsendISBN 1556524331 (1-55652-433-1)
Softcover, Chicago Review Pr
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› Find signed collectible books: 'Cheap Chow Chicago'Book summary:Eat well, eat diversely, and eat economically! Cheap Chow Chicago, newly updated and even more gastronomically encompassing, shows just where to find the perfect delectable edible according to cuisine, neighborhood, price, time of day, and state of mind. From late night to Latin, bountiful brunches to barbeque, and all you can eat to Asian; chock-full of insightful reviews, tips about the tastiest and cheapest treats, and snippets of local lore; this book is a must for the Chicago shoestring gourmand. This third edition includes three indexes organized by name, neighborhood, and type of cuisine, as well as more in-depth editorials of featured restaurants.[via]More editions of Cheap Chow Chicago:
Chez Panisse Vegetablesby Alice Waters, Patricia CurtanISBN 0060171472 (0-06-017147-2)
Hardcover, Harpercollins
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The China Moon Cookbookby Barbara Tropp, Arminda Asprer Schreil, Sandra BruceISBN 1563053152 (1-56305-315-2)
Hardcover, Workman Pub Co
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Dk Eyewitness Franceby Dorling KindersleyISBN 0756615410 (0-7566-1541-0)
Softcover, Dk Pub
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DK Eyewitness Travel Guides Franceby Dk Travel WritersISBN 078949387X (0-7894-9387-X)
Softcover, Dk Pub
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Don't Try This at Home: Culinary Catastrophes from the World's Greatest Chefsby Kimberly Witherspoon, Andrew FriedmanISBN 1596910704 (1-59691-070-4)
Hardcover, Bloomsbury Pub Plc USA
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Duchess of Nothing: A Novelby Dylan JonesISBN 9781596910 (978-159-691-0)
Hardcover, Bloomsbury Pub
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Fast Food Nationby Eric SchlosserISBN 0618130977 (0-618-13097-7)
Hardcover, Houghton Mifflin College Div
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› Find signed collectible books: 'Fast Food Nation'Book summary:On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed [via]
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Fast Food Nation: The Dark Side of the All-American Mealby Eric SchlosserISBN 0060838582 (0-06-083858-2)
Softcover, Harpercollins
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› Find signed collectible books: 'Fast Food Nation: The Dark Side of the All-American Meal'Book summary:On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed [via]
More editions of Fast Food Nation: The Dark Side of the All-American Meal:
- Fast Food Nation Tie-in: The Dark Side of the All-american Meal: ISBN 006116139X (0-06-116139-X)
Softcover, Harpercollins - Fast Food Nation: The Dark Side of the All-American Meal: ISBN 0395977894 (0-395-97789-4)
Hardcover, Houghton Mifflin - Fast Food Nation: The Dark Side of the All-American Meal: ISBN 0060938455 (0-06-093845-5)
Softcover, Harpercollins - Fast Food Nation: The Dark Side of the All-American Meal: ISBN 0060838582 (0-06-083858-2)
Softcover, Harpercollins
- Fast Food Nation Tie-in: The Dark Side of the All-american Meal: ISBN 006116139X (0-06-116139-X)
Fat And the Thinby Emile ZolaISBN 1595690522 (1-59569-052-2)
Softcover, Mondial
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The Food Lover's Guide to Parisby Patricia Wells, Peter TurnleyISBN 1563053268 (1-56305-326-8)
Softcover, Workman Pub Co
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› Find signed collectible books: 'The Food Lover's Guide to Paris'Book summary:Let's face it. Finding the best of the fabled cuisine in Paris can be difficult for us Americans. We're thrown off by the language, the numerous terms for eateries, and the French themselves, who love to pretend they don't speak English.
That's why Patricia Wells's updated guide, now in its fourth edition, is a hit. With detailed information on 450 restaurants, Wells takes readers by the hand and demystifies the culture so well known for its luscious food and demanding gourmands. Sidebars abound: she dissects breads, foie gras, and oysters--and even gives the cultural background on why the French may drink wine in the morning (to kill worms, of course), as well as discussing the pros and cons of eating the rinds of cheeses. Also listed are the best bakeries, cafés, and specialty shops, as well as 50 recipes to try at home.
If there is a criticism to be made of this sturdy and informative book, it's of the writing of this International Herald Tribune critic, which is sometimes riddled with stock descriptions and clichés. Yet readers are likely to forgive her this occasional foible, as Wells's interesting details and enthusiasm are enough to send devout Italophiles, even, to Paris--where they can sink their teeth into those crusty baguettes. --Melissa Rossi [via]
More editions of The Food Lover's Guide to Paris:
- The Food Lover's Guide to Paris: ISBN 0761114793 (0-7611-1479-3)
Softcover, Workman Pub Co - The Food Lover's Guide to Paris: ISBN 0894805754 (0-89480-575-4)
Softcover, Workman Pub Co - The Food Lover's Guide to Paris: ISBN 0894806580 (0-89480-658-0)
Softcover, Workman Pub - The Food Lover's Guide to Paris: ISBN 1563053268 (1-56305-326-8)
Softcover, Workman Pub Co
- The Food Lover's Guide to Paris: ISBN 0761114793 (0-7611-1479-3)
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The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurantby Leslie BrennerISBN 1400048036 (1-4000-4803-6)
Softcover, Three Rivers Pr
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› Find signed collectible books: 'The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant'Book summary:Daniel Boulud's Manhattan restaurant, Daniel, is considered one of the nation's top dining spots. But in 1999, New York Times restaurant reviewer William Grimes demoted Daniel from its lofty four-star status to a merely "excellent" three stars. Leslie Brenner's The Fourth Star recounts her self-assigned year behind the scenes at Daniel, at the end of which Grimes returned the coveted star. Her fascinating fly-on-the-wall narrative takes readers to the restaurant's two arenas: the front of the house, a world of demanding patrons and equally exacting staff, who try to accommodate guests while ensuring the smooth coordination of operations; and the world behind the swinging doors, a roiling place in which tension is both staved off and cultivated by barking chefs--including Boulud--but which nonetheless (or consequently) produces world-class food.
Brenner takes readers everywhere: to the reservations desk and its crew's VIP-seating machinations; to staff meetings; to a wine-buying session; to a visit from President Clinton (who is allergic, it's noted, to chocolate); and, primarily, to the kitchen, where "the work is really hard and someone else takes all the credit" and burnout means that cooks, most in their 20s, stay an average of a year. This is all great stuff, and Brenner is particularly, almost amazingly, good at getting it all down to the last crème brûlée. Unfortunately, the book is compromised by the author's near-sycophantic regard for Boulud (his "genius is readily apparent," is a typical observation) and the restaurant, whose "wondrousness" is presented as a given. Thus the narrative, which is also (perhaps unavoidably) repetitive, often feels like an infomercial. Hanging her tale on the wish for the fourth star also plays Brenner false, as the issue is largely unmentioned or otherwise expressed by the cast of characters, leading Brenner to interject leading comments ("Could [Boulud] have missed his moment in the eyes of the critic whose judgment matters most?") that only salute the lack of narrative tension. These things said, the book is still a must-read for anyone interested in the workings of a top-drawer restaurant at the peak of its powers, and of the amazing hierarchical dramas, front of the house and back, that make it what it is. --Arthur Boehm [via]
More editions of The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant:
- The Fourth Star : Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant: ISBN 0609608088 (0-609-60808-8)
Hardcover, Crown Publishing Group - The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant: ISBN 1400048036 (1-4000-4803-6)
Softcover, Three Rivers Pr
- The Fourth Star : Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant: ISBN 0609608088 (0-609-60808-8)
Franceby Donna Bailey, John ArdaghISBN 1564586464 (1-56458-646-4)
Softcover, Dk Pub
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Franceby Time-Life BooksISBN 0809451255 (0-8094-5125-5)
Hardcover, Time-Life Books
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France: A Phaidon Cultural Guideby Phaidon PressISBN 0714823511 (0-7148-2351-1)
Hardcover, Seven Hills Books
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The French Laundry Cookbookby Deborah Jones, Michael Ruhlman, Thomas Keller, Susie HellerISBN 1579651267 (1-57965-126-7)
Hardcover, Artisan
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› Find signed collectible books: 'The French Laundry Cookbook'Book summary:To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.
This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.
Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.
Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.
The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi [via]
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Frog Commissary Cookbookby Anne Clark, Becky Roller, Steve PosesISBN 0940159732 (0-940159-73-2)
Softcover, Camino Books Inc
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› Find signed collectible books: 'Frog Commissary Cookbook'Book summary:Originally published in 1985, The Frog Commissary Cookbook harks back to a time when a reader wouldn't be too likely to choke upon reading a chowder recipe that called for a quart of half-and-half. Those were the days, author Steven Poses suggests in his foreword, when you could graduate from the University of Pennsylvania with a degree in sociology, put in some time in the Peace Corps and the antiwar movement, work your way up from busboy to sous chef in a mainstream French restaurant and, with a copy of Jane Jacob's Death and Life of Great American Cities tucked under one arm and a total investment of $35,000, open a restaurant all your own in Philadelphia. Such was the success of Frog, its eclectic menu reaching out to many a flavor-starved palate, that seven years later Poses could reopen with a $1 million budget and expand into other restaurant ventures.
The Frog Commissary Cookbook rises out of the experience of Poses's restaurants and catering business. It's not an easy collection to finger, to size up and categorize with a single swipe of the pen. And that makes for some exciting page turning. This would be a good book to have on the shelf and open when you simply don't know what to do or what you are looking for.
You'll find goodies like Bourbon Pecans (this "Hors d'Oeuvres" section ends with 25 quick ideas; the same is true of the "Salads" and "Pizzas" sections), Chicken in Romaine Leaves with Lime Hot Sauce, Corn and Clam Chowder, a plethora of creative salads and dressings, Seafood Stew with Aioli, Stir-fried Duck with Chinese Sausage, Italian Scrambled Eggs with Asparagus and Prosciutto, and Pumpkin Waffles. This book is all over the place, leaving a trail of deliciousness in its wake.
According to Poses, exemplary care was taken to work out the recipes in an apartment kitchen and not on a professional stove. While all the recipes have proved popular over the years in Poses's restaurants, they were all written from scratch for the home cook. --Schuyler Ingle [via]
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The Frog : Commissary Cookbookby Steven Poses, Anne Clark, Becky RollenISBN 0385184573 (0-385-18457-3)
Softcover, Broadway Books
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› Find signed collectible books: 'The Frog : Commissary Cookbook'Book summary:Originally published in 1985, The Frog Commissary Cookbook harks back to a time when a reader wouldn't be too likely to choke upon reading a chowder recipe that called for a quart of half-and-half. Those were the days, author Steven Poses suggests in his foreword, when you could graduate from the University of Pennsylvania with a degree in sociology, put in some time in the Peace Corps and the antiwar movement, work your way up from busboy to sous chef in a mainstream French restaurant and, with a copy of Jane Jacob's Death and Life of Great American Cities tucked under one arm and a total investment of $35,000, open a restaurant all your own in Philadelphia. Such was the success of Frog, its eclectic menu reaching out to many a flavor-starved palate, that seven years later Poses could reopen with a $1 million budget and expand into other restaurant ventures.
The Frog Commissary Cookbook rises out of the experience of Poses's restaurants and catering business. It's not an easy collection to finger, to size up and categorize with a single swipe of the pen. And that makes for some exciting page turning. This would be a good book to have on the shelf and open when you simply don't know what to do or what you are looking for.
You'll find goodies like Bourbon Pecans (this "Hors d'Oeuvres" section ends with 25 quick ideas; the same is true of the "Salads" and "Pizzas" sections), Chicken in Romaine Leaves with Lime Hot Sauce, Corn and Clam Chowder, a plethora of creative salads and dressings, Seafood Stew with Aioli, Stir-fried Duck with Chinese Sausage, Italian Scrambled Eggs with Asparagus and Prosciutto, and Pumpkin Waffles. This book is all over the place, leaving a trail of deliciousness in its wake.
According to Poses, exemplary care was taken to work out the recipes in an apartment kitchen and not on a professional stove. While all the recipes have proved popular over the years in Poses's restaurants, they were all written from scratch for the home cook. --Schuyler Ingle [via]
More editions of The Frog : Commissary Cookbook:
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Garlic And Sapphiresby Ruth ReichlISBN 0375435468 (0-375-43546-8)
Hardcover, Random House Large Print
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› Find signed collectible books: 'Garlic And Sapphires'Book summary:Fans of Tender at the Bone and Comfort Me with Apples know that Ruth Reichl is a wonderful memoirist--a funny, poignant, and candid storyteller whose books contain a happy mix of memories, recipes, and personal revelations.
What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food--she can describe a dish in such satisfying detail that it becomes unnecessary for readers to eat. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times. As a critic, Reichl was determined to review the "true" nature of each restaurant she visited, so she often dined incognito--each chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure. Garlic and Sapphires is another delicious and delightful book, sure to satisfy Reichl's foodie fans and leave admirerers looking forward to her next book, hopefully about her life with Gourmet. --Daphne DurhamAmazon.com Interview
We chewed the fat with Ruth. Read our interview.
More from Ruth Reichl
Tender at the Bone
Comfort Me with Apples
The Gourmet Cookbook
Remembrance of Things Paris
Endless Feasts
Gourmet magazine
Amazon.com's The Significant Seven
Ruth Reichl answers the seven questions we ask every author.
Q: What book has had the most significant impact on your life?
A: Kate Simons New York Places and Pleasures. I read it as a little girl and then went out and wandered the city. She was a wonderful writer, and she taught me not only to see New York in a whole new way, but to look, and taste, beneath the surface.
Q: You are stranded on a desert island with only one book, one CD, and one DVD--what are they?
A: Ulysses by James Joyce. What better place to finally get through it?
Keith Jarrett's The Köln Concert. If youre going to listen to one piece over and over, this is one that doesnt get tiresome.
How to Build a Boat in Five Easy Steps. Since Im going to be watching one movie over and over, it might as well be useful.
Q: What is the worst lie you've ever told?
A: Im such a good liar, I wouldnt know where to begin.
Q: Describe the perfect writing environment.
A: I can write pretty much anywhere. But I prefer small, cozy spaces, with a good view over a lake or a forest, and room for the cats to curl up.
Q: If you could write your own epitaph, what would it say?
A: "Shell be right back."
Q: Who is the one person living or dead that you would like to have dinner with?
A: Elizabeth I. She fascinates me. She had a great mind, enormous appetites--and she was a survivor. The most interesting woman of an interesting time, and I have a million questions Id like to ask her.
Q: If you could have one superpower, what would it be?
A: You mean after creating world peace? This is a hard one. But Ive always wanted to be able to fly.
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Garlic and Sapphires: The Secret LIfe of a Critic in Disguiseby Ruth ReichlISBN 1594200319 (1-59420-031-9)
Hardcover, Penguin Group USA
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› Find signed collectible books: 'Garlic and Sapphires: The Secret LIfe of a Critic in Disguise'Book summary:Fans of Tender at the Bone and Comfort Me with Apples know that Ruth Reichl is a wonderful memoirist--a funny, poignant, and candid storyteller whose books contain a happy mix of memories, recipes, and personal revelations.
What they might not fully appreciate is that Reichl is an absolute marvel when it comes to writing about food--she can describe a dish in such satisfying detail that it becomes unnecessary for readers to eat. In her third memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, Reichl focuses on her life as a food critic, dishing up a feast of fabulous meals enjoyed during her tenure at The New York Times. As a critic, Reichl was determined to review the "true" nature of each restaurant she visited, so she often dined incognito--each chapter of her book highlights a new disguise, a different restaurant (including the original reviews from the Times), and a fresh culinary adventure. Garlic and Sapphires is another delicious and delightful book, sure to satisfy Reichl's foodie fans and leave admirerers looking forward to her next book, hopefully about her life with Gourmet. --Daphne DurhamAmazon.com Interview
We chewed the fat with Ruth. Read our interview.
More from Ruth Reichl
Tender at the Bone
Comfort Me with Apples
The Gourmet Cookbook
Remembrance of Things Paris
Endless Feasts
Gourmet magazine
Amazon.com's The Significant Seven
Ruth Reichl answers the seven questions we ask every author.
Q: What book has had the most significant impact on your life?
A: Kate Simons New York Places and Pleasures. I read it as a little girl and then went out and wandered the city. She was a wonderful writer, and she taught me not only to see New York in a whole new way, but to look, and taste, beneath the surface.
Q: You are stranded on a desert island with only one book, one CD, and one DVD--what are they?
A: Ulysses by James Joyce. What better place to finally get through it?
Keith Jarrett's The Köln Concert. If youre going to listen to one piece over and over, this is one that doesnt get tiresome.
How to Build a Boat in Five Easy Steps. Since Im going to be watching one movie over and over, it might as well be useful.
Q: What is the worst lie you've ever told?
A: Im such a good liar, I wouldnt know where to begin.
Q: Describe the perfect writing environment.
A: I can write pretty much anywhere. But I prefer small, cozy spaces, with a good view over a lake or a forest, and room for the cats to curl up.
Q: If you could write your own epitaph, what would it say?
A: "Shell be right back."
Q: Who is the one person living or dead that you would like to have dinner with?
A: Elizabeth I. She fascinates me. She had a great mind, enormous appetites--and she was a survivor. The most interesting woman of an interesting time, and I have a million questions Id like to ask her.
Q: If you could have one superpower, what would it be?
A: You mean after creating world peace? This is a hard one. But Ive always wanted to be able to fly.
More editions of Garlic and Sapphires: The Secret LIfe of a Critic in Disguise:
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Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurantby Deborah Madison, Edward Espe BrownISBN 0767908236 (0-7679-0823-6)
Hardcover, Bantam Dell Pub Group
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› Find signed collectible books: 'Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant'Book summary:Packed with recipes from the boldly original and highly successful Greens Restaurant in San Francisco that regularly please vegetarians and non-vegetarians alike, Greens is this cook's personal favorite cookbook. From New Potato and Grilled Pepper Pizza to Zuni Stew, these recipes are consistently innovative and delicious. --MTB
"I consider Greens to be the ultimate vegetarian restaurant. The cuisine is elegant, inspiring, and astonishingly creative. Many of us have long awaited this major event in cookbook publishing. Congratulations!" --Mollie Katzen, Moosewood Cookbook [via]
More editions of Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant:
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The Greens Cookbook : Extraordinary Vegetarian Cuisine from the Celebrated Restaurantby Edward E. Brown, Deborah MadisonISBN 0553051954 (0-553-05195-4)
Hardcover, Bantam Books
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› Find signed collectible books: 'The Greens Cookbook : Extraordinary Vegetarian Cuisine from the Celebrated Restaurant'Book summary:Packed with recipes from the boldly original and highly successful Greens Restaurant in San Francisco that regularly please vegetarians and non-vegetarians alike, Greens is this cook's personal favorite cookbook. From New Potato and Grilled Pepper Pizza to Zuni Stew, these recipes are consistently innovative and delicious. --MTB
"I consider Greens to be the ultimate vegetarian restaurant. The cuisine is elegant, inspiring, and astonishingly creative. Many of us have long awaited this major event in cookbook publishing. Congratulations!" --Mollie Katzen, Moosewood Cookbook [via]
More editions of The Greens Cookbook : Extraordinary Vegetarian Cuisine from the Celebrated Restaurant:
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Heatby Bill BufordISBN 1400041201 (1-4000-4120-1)
Hardcover, Random House Inc
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› Find signed collectible books: 'Heat'Book summary:Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham
Guest Reviewer: Anthony Bourdain
Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.
Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook.Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
More editions of Heat:
Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscanyby Bill BufordISBN 0385662572 (0-385-66257-2)
Softcover, Bantam Dell Pub Group
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› Find signed collectible books: 'Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany'Book summary:Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham
Guest Reviewer: Anthony BourdainAnthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.
Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook.Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
More editions of Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany:
- Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, And Apprentice to a Dante-Quoting Butcher in Tuscany: ISBN 0786290579 (0-7862-9057-9)
Hardcover, Thorndike Pr - Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany: ISBN 0385662572 (0-385-66257-2)
Softcover, Bantam Dell Pub Group
Hungry? Boston: The Lowdown on Where the Real People Eat!by Kaya Stone, Esti IturraldeISBN 1893329186 (1-893329-18-6)
Softcover, Glove Box Guides
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Kitchen Confidentialby Anthony BourdainISBN 0747550727 (0-7475-5072-7)
Hardcover, Bloomsbury Pub Ltd
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› Find signed collectible books: 'Kitchen Confidential'Book summary:Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
More editions of Kitchen Confidential:
Kitchen Confidential: Adventures in the Culinary Underbellyby Anthony BourdainISBN 158234082X (1-58234-082-X)
Hardcover, Bloomsbury Pub Plc USA
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› Find signed collectible books: 'Kitchen Confidential: Adventures in the Culinary Underbelly'Book summary:Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
More editions of Kitchen Confidential: Adventures in the Culinary Underbelly:
- Kitchen Confidential: Adventures in the Culinary Underbelly: ISBN 0060899220 (0-06-089922-0)
Softcover, Perennial - Kitchen Confidential: Adventures in the Culinary Underbelly: ISBN 0060934913 (0-06-093491-3)
Softcover, Harpercollins - Kitchen Confidential: Adventures in the Culinary Underbelly: ISBN 158234082X (1-58234-082-X)
Hardcover, Bloomsbury Pub Plc USA
The Last Days of Haute Cuisine : America's Culinary Revolutionby Patric KuhISBN 0670891789 (0-670-89178-9)
Hardcover, Penguin Group (USA) Incorporated
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The Last Days of Haute Cuisine: The Coming of Age of American Restaurantsby Patric KuhISBN 0142000310 (0-14-200031-0)
Softcover, Penguin Group (USA) Incorporated
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Liquor: A Novelby Poppy Z. BriteISBN 1400050073 (1-4000-5007-3)
Softcover, Random House Inc
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› Find signed collectible books: 'Liquor: A Novel'Book summary:New Orleans natives Rickey and G-man are lifetime friends and down-and-out line cooks desperate to make a quick buck. When Rickey concocts the idea of opening a restaurant in their alcohol-loving hometown where every dish packs a spirited punch, they know theyre on their way to the bank. With some wheeling and dealing, a slew of great recipes, and a few lucky breaks, Rickey and G-man are soon on their way to opening Liquor, their very own restaurant. But ?rst they need to pacify a local crank who doesnt want to see his neighborhood disturbed, sidestep Rickeys deranged ex-boss, rein in their big-mouth silent partner before he runs amok, and stay afloat in a stew of corruption in a town well known for its bottom feeders.
A manic, spicy romp through the kitchens, back alleys, dive bars, and drug deals of the countrys most sublimely ridiculous city, author Poppy Z. Brite masterfully shakes equal parts ambition, scandal, ?lé powder, cocaine, and murder, and serves Liquor straight up, with a twist. [via]More editions of Liquor: A Novel:
Lonely Planet 2002 Out to Eat San Franciscoby Kim ZetterISBN 1740592700 (1-74059-270-0)
Softcover, Lonely Planet
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› Find signed collectible books: 'Lonely Planet 2002 Out to Eat San Francisco'Book summary:San Francisco has been scanned for its culinary greats - the famous, the fabulous, the obvious and the obscure. With eyes on the ambience and focus on the food, reviewers present the whole experience in witty, knowledgeable prose. [via]
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New York City Rest Survey 2000by Zagat Survey StaffISBN 1570062021 (1-57006-202-1)
Softcover, Zagat Survey
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› Find signed collectible books: 'New York City Rest Survey 2000'Book summary:Restaurant guide offering written commentary and ratings based on food, decor and service. [via]
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The Perfectionist: Life And Death In Haute Cuisineby Rudolph ChelminskiISBN 1592402046 (1-59240-204-6)
Softcover, Gotham Books
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› Find signed collectible books: 'The Perfectionist: Life And Death in Haute Cuisine'Book summary:A riveting behind-the-scenes look at the world of three-star French haute cuisine as revealed through the biography of one of Frances most celebrated chefs, The Perfectionist is an unforgettable portrait of Bernard Loiseau, and the sophisticated, unforgiving world of French gastronomy. Loiseau was one of only twenty-five French chefs to hold Europes highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February, 2003. One of the ratings for his restaurant had taken a disappointing drop, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Recounting his ascension to wealth and fame, Chelminski unravels the complex character of Loiseau while giving a fascinating, unvarnished glimpse inside an echelon filled with competition, culture wars, and impossibly high standards. [via]
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Primeby Poppy BriteISBN 1400050081 (1-4000-5008-1)
Softcover, Random House Inc
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› Find signed collectible books: 'Prime'Book summary:Two years after the opening of Liquor, New Orleans chefs Rickey and G-man are immersed in the life of their restaurant, enjoying a loyal cast of diners, and cooking great booze-laced food. Alls well until a bad review in a local paper not-so-subtly hints that their silent backer, celebrity chef Lenny Duveteaux, has ulterior motives. When Lenny is accused of serious criminal activity by eccentric D.A. Placide Treat, Rickey and G-man realize it may be time to end their dependence on him.
When Rickey is offered a plum consulting job at a Dallas restaurant, it seems the perfect way to beef up their bank account. But taking the gig will mean a reunion with Cooper Stark, the older chef with whom Rickey shared an unsettling cocaine-fueled encounter back in culinary school, as well as dealing with gung-ho Texas businessman/restaurateur Frank Firestone. At G-mans urging, Rickey finally accepts the offer and revamps Firestones menu to rave reviews.
Home in New Orleans, Rickey has just settled back into his daily kitchen routine when he receives disturbing information that forces his return to Dallas. As Placide Treats machinations grow ever more bizarre, G-man learns that theres more to the storyand that Rickey is in Texas-size danger. [via]More editions of Prime:
Restaurants of Detroitby Molly AbrahamISBN 0937247049 (0-937247-04-9)
Softcover, Detroit Free Press
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Roadfoodby Jane SternISBN 0394735080 (0-394-73508-0)
Softcover, Random House Inc
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› Find signed collectible books: 'Roadfood'Book summary:The authors of the incomparable Encyclopedia of Bad Taste present an updated edition of the classic guide to America's best diners, small-town cafes, BBQ joints, and other eateries serving great, inexpensive regional foods. [via]
Roadfoodby Michael Stern, Jane SternISBN 0060965991 (0-06-096599-1)
Softcover, Harpercollins
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› Find signed collectible books: 'Roadfood'Book summary:The authors of the incomparable Encyclopedia of Bad Taste present an updated edition of the classic guide to America's best diners, small-town cafes, BBQ joints, and other eateries serving great, inexpensive regional foods. [via]
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Roadfood and Goodfood: Jane and Michael Stern's Coast-To-Coast Restaurant Guidesby Michael Stern, Jane SternISBN 0394743962 (0-394-74396-2)
Softcover, Knopf
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Roadfood: The Coast-To-Coast Guide to 500 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much Moreby Michael Stern, Jane SternISBN 0767922646 (0-7679-2264-6)
Softcover, Broadway Books
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› Find signed collectible books: 'Roadfood: The Coast-To-Coast Guide to 500 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More'Book summary:First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information."
Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads.
Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States. [via]More editions of Roadfood: The Coast-To-Coast Guide to 500 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More:
- Roadfood: The Coast-To-Coast Guide to 500 of the Best Barbecue Joints, Lobster Shacks, Ice-Rearm Parlors, Highway Diners, and Much, Much More: ISBN 0767908090 (0-7679-0809-0)
Softcover, Bantam Dell Pub Group - Roadfood: The Coast-To-Coast Guide to 500 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More: ISBN 0767922646 (0-7679-2264-6)
Softcover, Broadway Books
The Rough Guide 2002 London Restaurantsby Charles ChampionISBN 1858287413 (1-85828-741-3)
Softcover, Rough Guides
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The Rough Guide 2003 London Restaurantsby Rough GuidesISBN 1858289092 (1-85828-909-2)
Softcover, Rough Guides
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The Rough Guide London Restaurantsby Charles CampionISBN 1858284708 (1-85828-470-8)
Softcover, Rough Guides
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The Rough Guide To London Restaurantsby Rough GuidesISBN 1843533413 (1-84353-341-3)
Softcover, Rough Guides
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The Rough Guide to London Restaurants 2004by Charles CampionISBN 184353097X (1-84353-097-X)
Softcover, Rough Guides
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Setting the Table: The Transforming Power of Hospitality in Businessby Danny MeyerISBN 0060742755 (0-06-074275-5)
Hardcover, Harpercollins
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The Soul of a Chef: The Journey Toward Perfectionby Michael RuhlmanISBN 0141001895 (0-14-100189-5)
Softcover, Penguin Group USA
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› Find signed collectible books: 'The Soul of a Chef: The Journey Toward Perfection'Book summary:A fascinating behind-the-scenes look at the restaurant world and the men and women who live to create perfection.
In 1997, journalist and cook Michael Ruhlman observed incognito the certified Master Chef examination at the Culinary Institute of America, one of the most grueling competitions in the gastronomic world. In his critically acclaimed The Making of a Chef, which Peter Kamisky of The New York Times hailed as "well-reported and heartfelt," Ruhlman offered a vivid and unique portrait of this extraordinary world.
The Soul of a Chef combines Ruhlman's masterful storytelling with his immense love of food to reveal the men and women whose main goal is to serve food of perfection. Through working and talking with three of the most talented young chefs in the business, Ruhlman takes the reader on a journey past the dark heart of the profession toward the soul of a chef--a journey that takes him into the kitchens of the finest restaurants from the Napa Valley to the Hudson Valley. Here he reveals the collective experience of these men as they all strive to achieve their own level of perfection.
The Soul of a Chef is a satisfying and fascinating immersion into the hearts and minds of those who undertake the grueling, but richly rewarding pledge to serve only the best. It is a must for gastronomes, prospective chefs, and all lovers of great food. [via]More editions of The Soul of a Chef: The Journey Toward Perfection:
Stuffed : Adventures of a Restaurant Familyby Patricia VolkISBN 0375724990 (0-375-72499-0)
Softcover, Random House Inc
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Turning The Tables: Restaurants From The Inside Outby Steven ShawISBN 0060737808 (0-06-073780-8)
Hardcover, Harpercollins
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The United States of Arugula: How We Became a Gourmet Nationby David KampISBN 0767915798 (0-7679-1579-8)
Hardcover, Broadway Books
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› Find signed collectible books: 'The United States of Arugula: How We Became a Gourmet Nation'Book summary:One day we woke up and realized that our macaroni had become pasta, that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? The United States of Arugula is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldnt abide the status quo.
Vanity Fair writer David Kamp chronicles this amazing transformation, from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, Iron Chef, Whole Foods, Starbucks, and that breed of human known as the foodie. In deft fashion, Kamp conjures up vivid images of the Big Three, the lodestars who led us out of this culinary wilderness: James Beard, the hulking, bald, flamboyant Oregonian who made the case for American cookery; Julia Child, the towering, warbling giantess who demystified French cuisine for Americans; and Craig Claiborne, the melancholy, sexually confused Mississippian who all but invented food journalism at the New York Times. The story continues onward with candid, provocative commentary from the food figures who prospered in the Big Threes wake: Alice Waters and Jeremiah Tower of Berkeleys Chez Panisse, Wolfgang Puck and his L.A. acolytes, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), the Williams in Williams-Sonoma, the Niman in Niman Ranch, both Dean and DeLuca, and many others.
A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, The United States of Arugula is the remarkable history of the cultural success story of our era. [via]More editions of The United States of Arugula: How We Became a Gourmet Nation:
The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolutionby David KampISBN 0767915801 (0-7679-1580-1)
Softcover, Broadway Books
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› Find signed collectible books: 'The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution'Book summary:The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.
[via]
Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasiveand became the cultural success story of our era.More editions of The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution:
The Value of Xby Poppy Z. BriteISBN 1931081670 (1-931081-67-0)
Hardcover, Subterranean
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› Find signed collectible books: 'The Value of X'Book summary:2003 - Subterranean Press - Hardcover - 1st Edition - The Value of X - By Poppy Z. Brite - With Original Dust Jacket - Jacket Illustration By Michalopoulos - Pages 183 - New - Collectible - A Fantastic Holiday Gift Idea [via]
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Vegetarian London: 400 Places to Eat and Shopby Alex Bourke, Jennifer WhartonISBN 1902259033 (1-902259-03-3)
Softcover, Casemate Pub & Book Dist Llc
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› Find signed collectible books: 'Vegetarian London: 400 Places to Eat and Shop'Book summary:The guide to everything vegetarian in London
Now in its fourth edition, it offers a thorough rundown of health and whole-food shops, restaurants serving vegetarian food, green shops and places to buy cruelty-free cosmetics and clothes and vegetarian accommodations. [via]
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Waiting: The True Confessions of a Waitressby Debra GinsbergISBN 0060932813 (0-06-093281-3)
Softcover, Harpercollins
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› Find signed collectible books: 'Waiting: The True Confessions of a Waitress'Book summary:In a truly just world, everyone would have to wait tables for at least six months, just to know what it's like. Failing that, we have writer-waiter Debra Ginsberg's tasty memoir to remind us about life on the other side of those swinging doors. Horror stories? After 20 years of serving other people's food, she's got 'em--and being handed a drunk's vomit-soaked napkins certainly fits the bill. But even though she expresses the usual frustrations with bad tippers and control freaks, in the long run Ginsberg is anything but bitter. In fact, she recently left her publishing job to return to waiting tables, hooked on the freedom, spare time, and ready cash the lifestyle provides. Of course, there are other perks too. Sex thrives in the close quarters and steamy atmosphere of a typical restaurant (not to mention with the high-drama personalities who work there). Fans of Kitchen Confidential will be relieved to know there's as much bad behavior among the floor staff as there is in the back of the house. As in that book, Ginsberg also relates some eyebrow-raising tales about what can happen before your food gets to your table. (The moral here: "It really does pay to be nice to your server.") But Waiting is far more than just a sexual soap opera or a cautionary guide for dining out; it's also the story of one woman's coming of age, most of which just happens to take place while she's wearing an apron. During her tenure as a waitress, Ginsberg thrives as a single mother and comes into her own as a writer--and waiting (as she suggestively calls it) helps her do both. Most of us (including waiters) think of the profession as a stopgap, not a career, but what happens on the way to somewhere else, Ginsberg writes, is every bit as important as the final destination: "Perhaps the most valuable lesson I'd learned was that the act of waiting itself is an active one. That period of time between the anticipation and the beginning of life's events is when everything really happens--the time when actual living occurs." --Mary Park [via]
More editions of Waiting: The True Confessions of a Waitress:
- Waiting: The True Confessions of a Waitress: ISBN 0753196735 (0-7531-9673-5)
Softcover, Ulverscroft Large Print Books - Waiting : The True Confessions of a Waitress: ISBN 0060194790 (0-06-019479-0)
Hardcover, HarperCollins Canada, Limited - Waiting: The True Confessions of a Waitress: ISBN 0060932813 (0-06-093281-3)
Softcover, Harpercollins
Zagat 2007 New York City Restaurantsby Zagat Survey, Carol DiuguidISBN 1570068151 (1-57006-815-1)
Softcover, Zagat Survey
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Zagat 2007 San Francisco Bay Area Restaurantsby Zagat SurveyISBN 1570068100 (1-57006-810-0)
Softcover, Zagat Survey
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Zagat Map 2001 Chicago RestaurantsISBN 1570062625 (1-57006-262-5)
Softcover, Zagat Survey
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Zagat San Francisco Bay Area Restaurantsby Meesha Halm, Caren CampbellISBN 1570067384 (1-57006-738-4)
Softcover, Zagat Survey
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Zagat Survey: New York City Restaurantsby Curt Gathje, Carol DiuguidISBN 1570067457 (1-57006-745-7)
Softcover, Zagat Survey
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› Find signed collectible books: 'Zagat Survey: New York City Restaurants'Book summary:All-new for 2006, New York City Restaurants covers some 1,900+ restaurants in the five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City-area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, Décor, Service and Cost are organized alphabetically in a user-friendly format. Use the indexes arranged by cuisine, neighborhood and special features like "In" Places, Winning Wine Lists, or Romantic Places to find the perfect restaurant for any occasion. [via]
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![[???]: Zagatsurvey 1997: Chicago Restaurants](http://ecx.images-amazon.com/images/P/1570060460.01._SL160_SCLZZZZZZZ__.jpg "[???]: Zagatsurvey 1997: Chicago Restaurants")
Zagatsurvey 1997: Chicago RestaurantsISBN 1570060460 (1-57006-046-0)
Softcover, Zagat Survey
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Zagatsurvey 1999 New York City RestaurantsISBN 1570061491 (1-57006-149-1)
Softcover, Zagat Survey
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![[???]: Zagatsurvey 2000: Las Vegas Restaurants](http://ecx.images-amazon.com/images/P/1570061580.01._SL160_SCLZZZZZZZ__.jpg "[???]: Zagatsurvey 2000: Las Vegas Restaurants")
Zagatsurvey 2000: Las Vegas RestaurantsISBN 1570061580 (1-57006-158-0)
Softcover, Zagat Survey
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Zagatsurvey 2001 Chicago Restaurantsby Phil Vettel, Bernard OnkenISBN 1570062552 (1-57006-255-2)
Softcover, Zagat Survey
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![[???]: Zagatsurvey 2001/2002 Las Vegas Restaurants](http://ecx.images-amazon.com/images/P/1570062862.01._SL160_SCLZZZZZZZ__.jpg "[???]: Zagatsurvey 2001/2002 Las Vegas Restaurants")
Zagatsurvey 2001/2002 Las Vegas RestaurantsISBN 1570062862 (1-57006-286-2)
Softcover, Zagat Survey
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Zagatsurvey 2003/04 Boston Restaurantsby Zagat SurveyISBN 1570064938 (1-57006-493-8)
Softcover, Zagat Survey
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Zagatsurvey 2003/04 Chicagoby Zagat SurveyISBN 1570065217 (1-57006-521-7)
Softcover, Zagat Survey
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Zagatsurvey 2003/04 Long Island Restaurantsby Zagat SurveyISBN 1570065128 (1-57006-512-8)
Softcover, Zagat Survey
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Zagatsurvey 2004 New York City Restaurantsby Zagat SurveyISBN 1570065470 (1-57006-547-0)
Softcover, Zagat Survey
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- Zagatsurvey 2004 New York City Restaurants: ISBN 1570065489 (1-57006-548-9)
Softcover, Zagat Survey - Zagatsurvey 2004 New York City Restaurants: Black Leather: ISBN 1570065519 (1-57006-551-9)
Softcover, Zagat Survey - Zagatsurvey 2004 New York City Restaurants: ISBN 1570065470 (1-57006-547-0)
Softcover, Zagat Survey
Zagatsurvey 2004 San Francisco Bay Area Restaurantsby Zagat SurveyISBN 1570065357 (1-57006-535-7)
Softcover, Zagat Survey
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Zagatsurvey 2005 San Francisco bay Area Restaurantsby Zagat SurveyISBN 1570066345 (1-57006-634-5)
Softcover, Zagat Survey
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Zagatsurvey 2006 San Francisco Bay Area Restaurants Mapby Zagat SurveyISBN 1570067406 (1-57006-740-6)
Softcover, Zagat Survey
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ZagatSurvey 2006/07 Boston Restaurantsby Zagat SurveyISBN 1570067767 (1-57006-776-7)
Softcover, Zagat Survey
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![[???]: Zagatsurvey 99 San Francisco Bay Area Restaurants](http://ecx.images-amazon.com/images/P/1570061475.01._SL160_SCLZZZZZZZ__.jpg "[???]: Zagatsurvey 99 San Francisco Bay Area Restaurants")
Zagatsurvey 99 San Francisco Bay Area RestaurantsISBN 1570061475 (1-57006-147-5)
Softcover, Zagat Survey
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The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturantby Judy RodgersISBN 0393020436 (0-393-02043-6)
Hardcover, W W Norton & Co Inc
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French
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Franceby FranceISBN 2110041897 (2-11-004189-7)
Hardcover, La documentation francaise
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