It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook--and eat--a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric,...

Provides facts about the chocolate chip cookie inventor, and imagines what could have led her to develop the Toll House cookie recipe, which include a possible cooking disaster, an ingredient substitution, and an original idea.

"A collection of Julia Child's quotations"--

Based on extensive interviews with those who knew him intimately, this biography of the late celebrity chef and TV star examines his battles with childhood trauma and addiction and his eventual rise to international fame.

"The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn.... At once a tale of personal discovery and a tribute to unrelenting determination, Rebel Chef is the story of one woman making a place for herself in the kitchen, and in the world"--

James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington.

Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner,

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"A biography about chef José Andrés, who, through his World Central Kitchen organization, is fulfilling a vision to feed people in need all over the world"--

"A biography of a powerhouse female Japanese chef and her rise to fame"--

Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle....

"In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. And although she wasn't always successful in the kitchen, she was determined to "master the art" of French cooking. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into a special event"--