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Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef

Can't get enough of juicy behind-the-scenes restaurant books? Here are a few more to check out . . .


Out of the Frying Pan: A Chef's Memoir of Hot Kitchens, Single Motherhood, and the Family Meal
TX649.C57 A3 2007

Another chef memoir that goes beyond the rise through the ranks of the restaurant world. While Gillian Clark pursued her dream of preparing delicious food, she also had to support her two daughters. Her book not only shows the struggles to reach the top of the culinary world but also gives advice on how to raise children while getting there.


Waiter Rant: Thanks for the Tip - Confessions of a Cynical Waiter
TX925.D83 2008x

This sarcastic yet poignant blog-turned-memoir will give you all the dirt about tyrannical chefs, parsimonious customers and corrupt restaurant owners - all the drama of waiting tables at an upscale NYC restaurant.

How I Learned to Cook: Culinary Educations from the World's Greatest Chefs
TX649.A1 H39 2006

Want to hear from Jacques Torres, Mario Batali, Mark Bittman, Ferran Adria, Marcella Hazan and 35 other top chefs about the funny and sometimes disastrous tales of how they became chefs? They all had a defining moment and you get read about it in their own words.


Dishwasher: One Man's Quest to Wash Dishes in All Fifty States
TX910.5.J673 A3 2007x

Pete Jordan spent 12 years washing dishes all across the United States and writing zines about his experiences. The zines are compiled in this volume.


Alice Waters & Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution
TX910.5 W38 M36 2007

A behind-the-scenes tour of the life of celebrated chef Alice Waters, and the beginnings of her restaurant Chez Panisse in Berkeley, California, circa 1971. Although it began as a small countercultural restaurant, for the past forty years Chez Panisse has lead the movement in local and simply prepared foods. This biography includes anecdotes from the restaurant's improbable start, and stories and recipes from longtime friends and family.


Down and Out in Paris and London: A Novel
DC715.O7 1972x

Orwell's debut is an autobiographical memoir of washing dishes and getting to know first-hand the conditions of the working poor while honing his craft to become one of the most famous writers of our time.


The Unprejudiced Palate: Classic Thoughts on Food and the Good Life
TX633.P3823 2005

This Modern Library edition of a 1948 memoir was written by the man credited with starting the American food revolution fifty years before it happened. Pellegrini shares an old-world belief in taking time to slow down and savor life. He passionately recommends choosing from among the most abundant, inexpensive, and highly nutritious foods, which means eating locally and seasonally.


Tender at the Bone: Growing Up at the Table
TX714.R444 1998

Her youthful interest in food got its start when Ruth Reichl became self-appointed protector of dinner guests against her mother's questionable cooking choices. Her storytelling abilities and sense of humor make this poignant memoir about much more than just food and cooking. She went on to become editor of Gourmet magazine and restaurant critic at the New York Times. Read Garlic and Sapphires: The Secret Life of a Critic in Disguise if you enjoy this one!


The Scavenger's Guide to Haute Cuisine
TX651.R55 2005

Follow along as outdoorsman Steven Rinella journeys across the country in an attempt to collect obscure ingredients to recreate a forty-five course feast featured in Escoffier's Le Guide Culinaire. The adventures are often as outrageous as the ingredients!