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Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas - a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills.

Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.

Don't be a Donkey is a true story about the life and career of Chef Chadd McArthur. It is about the lessons, about both kitchen and life, that he learned while working for Gordon Ramsay. Eighteen hours a day, five days a week...when you work with a great chef and leader that much, his wisdom will rub off on you, and at times traumatize you.

In Arbitrary Stupid Goal, Tamara Shopsin takes the listener on a pointillist time-travel trip to the Greenwich Village of her bohemian 1970s childhood, a funky, tight-knit small town in the big city, long before Sex and the City tours and luxury condos.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux....

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.

In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.

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.

Cosmopolitan: A Bartender's Life is a memoir of the bartending life structured as a day in the life at Passerby, the bar owned and run by Toby Cecchini. It is, as well, a rich study of human nature, of the sometimes annoying, sometimes outlandish behavior of the human animal under the influence of alcohol, lust and the sheer desire to bust loose and party. It's not a pretty picture, but it's always compelling through the gimlet-eyed gaze of the author.

When Paul Graham was suddenly diagnosed with a serious wheat allergy at the age of 36, he was forced to say good-bye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife's homemade breads.

In Italy, five-star restaurants and celebrity chefs may seem, on the surface, a part of the landscape. In reality, the restaurant industry is as tough, cutthroat, and unforgiving as anywhere else in the world - sometimes even colluding with the shady world of organized crime. The powerful voice of Leonardo Lucarelli takes us through the underbelly of Italy's restaurant world.

Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza.

This is the story of one woman's journey to find herself. Armed with nothing but a love of food and the words of the 20th-century food writer M.F.K. Fisher, she travels from France to Italy, then the Congo, and back again. Along the way, she goes to pastry school in Paris, eats the most perfect apricots over the Tuscan hills, watches a family of gorillas grazing deep in the Congolese brush, has her heart broken one last time on a bridge in Lyon, and, ultimately, finds a path to life and joy.

From Pasadena to Cambridge to New York, Washington, D.C., India, Ceylon, Paris, Marseilles, Santa Barbara, and Maine, Bob Spitz re-creates an extraordinary life. He takes us beyond the image of Julia as the tall, eccentric woman with a funny voice who taught America how to cook, to establish her as a genuine rebel and beloved icon, a woman who redefined herself in middle age, helped to change the role of women in America, set the standard for how to create a public personality in the modern media world.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

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.

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

Penguin presents the audiobook edition of A Half Baked Idea by Olivia Potts. At the moment her mother died, Olivia Potts was baking a cake. She was trying to impress the man who would later become her husband. Meanwhile, 275 miles away, her mother was dying. In the grief-stricken months that followed, Olivia came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Even when it went badly (which was often), cooking brought her comfort.

From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”

When 16-year-old Jessica Wragg applied for a job at her local farm shop in Derbyshire, England, she never expected to land a position behind the butchery counter. Wragg was younger than many of her colleagues by decades, and she was one of the few women on staff, struggling to earn her keep among colleagues who were reluctant to share the tricks of their trade with a novice. Breaking down carcasses by day, and studying animal anatomy by night, Wragg was soon hooked and determined to establish herself in an industry that is steeped in tradition, and often resistant to change.