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The heart of Generation Chef is the story of Jonah Miller, who at age 24 attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.

Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.

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.

Eddie Huang was finally happy. Sort of. He'd written a best-selling book and was the star of a TV show that took him to far-flung places around the globe. His New York City restaurant was humming, his OKCupid hand was strong, and he'd even hung fresh Ralph Lauren curtains to create the illusion of a bedroom in the tiny apartment he shared with his younger brother, Evan, who ran their restaurant business. Then he fell in love - and everything fell apart.

In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.

With the lyrical precision of Annie Dillard and the exquisite food writing of M.F.K. Fisher, Gabrielle Myers takes us on a Northern California idyll - an internship at the Tip Top Farm and Produce in Vacaville. Here, the beauty of the land - light streaming through fig branches, carnelian tomatoes exploding in front of rows of sweet peas - is tended by the mysterious frenetic Farmer and her companion, Baker. Together with their intern, Gabrielle, the trio tends a landscape full with sustenance and life.

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.

A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi's unlikely path from an immigrant childhood to a complicated life in front of the camera - a tantalizing blend of Ruth Reichl's Tender at the Bone and Nora Ephron's Heartburn.

Se all'asilo giochi col Dolce Forno e non con le macchinine il tuo destino è diventare chef. Marcello Trentini è cuoco da più di vent'anni, ha ancora tutti i capelli in testa e non è obeso: alla sua età molti dei suoi maestri erano messi peggio.

La storia italiana del nostro protagonista comincia vent’anni fa a Torino, dove la gente della notte arrivava nel suo bugigattolo per mangiare il kebab più buono della città.

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.

Si King and Dave Myers, aka The Hairy Bikers, have lived life to the fullest. They had fantastically rich northern childhoods laced with food and fun, but of course with some tragedy too. But we also get to know the early Bikers - we find out how their friendship developed and all of the mad capers and round-the-world trips they went on. Perfect for their fans, heavily seasoned with warmth, food, love, bikes and bro-mance, the Hairies never fail to entertain.

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.

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."

Meet Sarah Jane, a woman with a reputation for culinary catastrophe, who tries to keep her family fed in challenging circumstances in rural France. Frugal living was not part of the plan when they arrived from Australia to undertake the renovation of a quaint cottage in the Charente. However, when life threw them a curveball, the challenge was set: How to survive in France with very little money and two Australian cattle dogs.

This is the story of a man, a cow, and a question: What am I eating? After realizing he knows more about the television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner.

In this witty and candid autobiographical mock epic, Fussell survives a motherless household during the Great Depression, gets married to the well-known writer and war historian Paul Fussell after World War II, goes through a divorce, and finally escapes to New York City in her mid-50s, batterie de cuisine intact.

Sasha Martin set herself a rather ambitious goal: to cook - and eat - her way around the world, with 196 recipes from196 countries in 196 weeks. Enter Global Table Adventure, a project that proves to be more than just a culinary challenge as Sasha attempts to navigate the vicissitudes of marriage, motherhood, and life's failures and successes, all inextricably linked to her troubled past.

When the Saulnier sisters suffer one disappointment too many in their native France, they decide to pack up and try their luck in America. As journalists, they have the run of the country, following stories that take them to places where most Americans have never been - from the back roads of Appalachia to an underground village of homeless people in the New York City subway system. And along the way, they dine on: Nathan's Famous hot dogs at the annual hot dog-eating contest in Coney Island.

Full of hilarious observations about food, family, unemployment, romance, and the extremes of modern L.A., and featuring recipes as basic as Toasted Cheerios and as advanced as gâteau de crêpes, Bon Appétempt is sure to resonate with anyone who has tried and failed, and been all the better for it.