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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.

What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.

Nobu needs no introduction. One of the world's most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week. But now, we are finally introduced to the private Nobu, and what makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent.

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat.

Whether you are married or single, having great sex or no sex, your sexuality is inseparable from your spirituality. Sadly, most churches are silent on the subject. Dr. Juli Slattery is breaking the silence. In 25 Questions You're Afraid to Ask about Love, Sex, and Intimacy, she tackles the most common and critical questions women ask her about sexuality.

When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor. Filled with stories from the years Crenn spent working in the male-centric world of professional kitchens, tracking her career from struggling cook to being named the World’s Best Female Chef, starring on Netflix's Chef's Table, and running one of the world’s most acclaimed restaurants, Rebel Chef is disarmingly honest and revealing.

Workhorse is a deep-dive into coming of age in the chaos of New York City’s foodie craze and a razor-sharp look at one woman’s nearly two decades in the New York City restaurant, including her time working with Joe Bastianich, and what happens when your job consumes your life.

Two Years in New York: Before, During and After Covid is the “fictional memoir” of a young man—Michael Mohr—from California (an ambitious writer in his mid-thirties) who, after a breakup, flees the Bay Area for Manhattan to chase the elusive authorial ghost, as it were, of Kerouac, Updike, Mailer, Sontag, Didion and all the other famous 20th century writers who lived in Manhattan, the mecca of the writers’ world. In 2019 he makes the move. But what he cannot foresee—what no one can—is the explosion of Covid-19, the BLM riots, the political polarization of the country, the ...

Kelly Williams Brown had 700 bad days. Her marriage collapsed, she broke three limbs in separate and unrelated incidents, her father was diagnosed with cancer, and she fell into a deep depression that ended in what could delicately be referred to as a “rest cure” at an inpatient facility. Before that, she had several very good years: She wrote a best-selling book, spoke at NASA, had a beautiful wedding, and inspired hundreds of thousands of readers to live as grown-ups in an often-screwed-up world, though these accomplishments mostly just made her feel fraudulent.

Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City's finest kitchens - for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten - she grew up in a northern Minnesota town home to the nation's largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.

Charles Strickland, a conventional stockbroker, abandons his wife and children for Paris and Tahiti, to live his life as a painter. While his betrayal of family, duty and honour gives him the freedom to achieve greatness, his decision leads to an obsession which carries severe implications.

How leaders can achieve something meaningful—transform a brand, a workplace, a technology, themselves—beyond holding an influential position. Do you want to do work that is worthy of your time and talent? Do you want to make your mark on your industry, company, or within your community? Are you satisfied with the fact that reengineering, quality improvements, and other changes never really make a lasting impact? Then you need to go beyond the techniques of improvement and learn the skills that it takes to be extraordinary. The power to be extraordinary is not one we are born with.

In her best-selling memoirs, Ruth Reichl has long illuminated the theme of how food defines us, and never more so than in her dazzling fiction debut about sisters, family ties, and a young woman who must finally let go of guilt and grief to embrace her own true gifts.

Grace M. Cho grew up as the daughter of a White American merchant marine and the Korean bar hostess he met abroad. They were one of few immigrants in a xenophobic small town during the Cold War, where identity was politicized by everyday details - language, cultural references, memories, and food. When Grace was 15, her dynamic mother experienced the onset of schizophrenia. Tastes Like War is a hybrid text about a daughter’s search through intimate and global history for the roots of her mother’s schizophrenia.