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The communal family table bears witness to our lives. The way we approach each meal speaks volumes about who we are and what we are going through in that very moment. It’s where the spirits of those who left too soon can be conjured back to mind through taste and smell. Still, we underestimate its pull and often miss the soulful nourishment and magic that happens at sobremesa—the time spent talking after a meal—due to our increasingly busy lives.

This memoir derives from Kate's popular foodcentric blog, in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense - a compulsively listenable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

In August 2015, Munaf Kapadia quit his four-year-long career as a consultant at Google to pursue another venture - with his mother! Two years down the line, as Chief Eating Officer of food tech start-up The Bohri Kitchen, he made the Forbes India 30 Under 30 list. How I Quit Google to Sell Samosas is the story of how this adventurous entrepreneur grew a weekend Bohri food pop-up from his Cuffe Parade home into an F&B start-up with a "Rs 4 crore" turnover.

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.

Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business.

“Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are.” This is the motto of Anka Muhlstein’s erudite and witty audiobook about the ways food and the art of the table feature in Honore de Balzac’s The Human Comedy.

From an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better. Hungry traces Grace’s story from growing up eating beige food to becoming one of the much-loved voices on the British food scene. It’s also everyone’s story—from treats with your nan, to cheese and pineapple hedgehogs, to the exquisite joy of cheaply made apple crumble with custard.

An outsider within her Jersey Shore family, Chef Rossi finds a home for her punk sensibilities inside the kitchen. When their high-school-age, punk, runaway daughter is found hosting a Jersey Shore hotel party, Rossi's parents feel they have no other choice: They ship her off to live with a Hasidic rabbi in Crown Heights, Brooklyn. Within the confines of this restrictive culture, Rossi's big-city dreams take root.

Albert Espinosa never wanted to write a book about cancer - so he didn’t. Instead, he shares his most touching, funny, tragic, and happy memories in the hopes that others, healthy and sick alike, can draw the same strength and vitality from them.

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.

On an island where finding love can be just as hard as finding a dinner reservation on a Friday night, Amy Thomas never imagined a family would fit into her lifestyle. So when Amy finds herself turning 40, moving to Brooklyn, and making way for a baby with a new man in her life, she realizes that starting over may be her biggest opportunity yet. But how do you balance staying out all night dancing with staying up all night soothing a baby? Can a lifelong city girl trade in spontaneity for domesticity? Set amid the backdrop of Brooklyn and Manhattan's foodie scenes, Amy sets out to make her second act even sweeter than the first.

Dare to See includes 30 personal essays that illuminate how Brown has found God's presence in her own real-life experiences from early childhood to the present. From being a victim of a drive-by shooting, experiencing incredible career success, or searching for family fulfillment, Brown's stories will resonate with anyone whose life has been touched by doubt, hurt, defeat, understanding, love, abundance and hope. In Dare to See, Brown shows us how to discover God everywhere we go and in nearly everything we do.

As a lifelong eater, Blount always got along easily with food - he didn't have to think, he just ate. But food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell and, consequently, his taste buds. So while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style.

>Starting with the Thanksgiving turkey that never quite finishes cooking, then moving to the polenta that unceremoniously goes runny and the guests who arrive a day early - there is no topic Tess Rafferty fails to encounter, or hilariously recount. Recipes for Disaster is as though Bridget Jones wrote a culinary narrative - the most pristine of intentions slowly disappear, as does the wine, along with any hope of a seamless and well-orchestrated dinner party.

A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?

Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie....

Suzanne Barr’s journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor’s appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn’t know how to cook for her. She didn’t even know where to begin.

Recounting the fairy-tale-like rise of Antonin Carême from Parisian orphan to a household name synonymous with culinary luxury, Carême offers a unique conflation of historical biography, social history and cookery guide. Kelly lifts the veil on one of the most momentous and sensuous periods in European history: First Empire Paris, Georgian England and the tsarist Russia of War and Peace, depicting Carême’s entanglements with the social and political elite of his age, from King George IV to Napoleon, the Romanovs to the Rothschilds.

Simon Majumdar is probably not your typical idea of an immigrant. As he says, "I'm well rested, not particularly poor, and the only time I ever encounter 'huddled masses' is in line at Costco." But immigrate he did, and thanks to a Homeland Security agent who asked if he planned to make it official, the journey chronicled in Fed, White, and Blue was born. In it, Simon sets off on a trek across the United States to find out what it really means to become an American, using what he knows best: food.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris and Shanghai to the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favourite places. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid.