Restaurantes y Chefs Famosos

In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal story with those hungry for a seat at her table.

A front-of-the-house Kitchen Confidential from a career maître d’hotel who manned the front of the room in New York City's hottest and most in-demand restaurants....

Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner....

An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best....

This is Gordon Ramsay's autobiography, the first time he has told the full story of how he became the world's most famous and infamous chef....

Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for....

In the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft....

In Letters to a Young Chef, Daniel Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place....

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s....

Discover the Kitchen Art of War—the must-have guide for chefs and cooks who want to apply strategic principles to running a successful kitchen. Based on Sun Tzu's timeless classic, this book offers a chef's perspective on kitchen strategy and leadership....

In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey....

An indispensable new guide from James Beard Award-winning food writer Michael Ruhlman....

A wayward young woman abandons her magazine career to learn the old ways of butchery and discover what it means to take life into her own hands....

For aspiring chefs, seasoned cooks, or anyone with an appetite for personal growth and leadership insights, Chef's PSA: Bad Sous, Good Chef is a must-listen. It's more than just a story—it's a journey towards becoming your best self, served up in a delectable narrative....

Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection....

Delancey is a moving and honest account of two young people learning to give in and let go in order to grow together....

The Line Cook Survival Manual is the third book in the Chef's PSA series. It is intended to help new or even experienced cooks navigate the culinary world with practical advice throughout....

Author Phil, after three decades navigating his own food odyssey, invites listeners to explore their unique culinary path....

Acclaimed “chef writer” Andrew Friedman introduces listeners 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....

A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by the founding editor of Saveur....

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home....

Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird....

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways....

In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more....

Culinary historian Anne Willan “has melded her passions for culinary history, writing, and teaching into her fascinating new book” (Chicago Tribune) that traces the origins of American cooking through profiles of 12 influential women....