No doubt about it,
"Chef's Story: 27 Chefs Talk About What Got Them Into the Kitchen": The 27 fascinating individuals who tell their stories in this book bring us into their world and reveal how their early years, beliefs and passion for quality have helped them become modern culinary legends.
"Dearie: The Remarkable Life of
"Yes, Chef: A Memoir": This book chronicles Marcus Samuelsson's remarkable journey from his grandmother's humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France; from his grueling stints on cruise ships to his arrival in
"Blood, Bones, and & Butter: The Inadvertent Education of a Reluctant Chef": 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 magnificence of the one from her childhood that in her adult years eluded her. This book follows an unconventional journey through the many kitchens Hamilton has inhabited through the years.
"All the Presidents' Pastries: Twenty-Five Years in the White House, A Memoir": This success story — told by the hero himself — of a young French pastry chef who climbed his way to the top embodies the great American dream. After working at the Savoy in London, the George V in Paris, the Princess in Bermuda and the Homestead in Virginia, Roland Mesnier took on the job of a lifetime as pastry chef to the White House.
"Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris": A graduate of the French Culinary Institute, Lauren Shockey discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. Rich descriptions of coworkers and locales accompany her main theme of struggle and growth. Recipes inspired by items on the menus of the restaurants she worked in further enhance it.
"Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America": On the eve of his 38th birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the Culinary Institute of America to pursue his passion for cooking. In this book, he tells hilarious and harrowing stories of life at the C.I.A. as he and his classmates navigate the institution's many rules and customs under the watchful and critical eyes of their instructors.
"Kitchen Confidential: Adventures in the Culinary Underbelly": New York chef
"My Last Supper: 50 Great Chefs and Their Final Meals": Offers an intimate study of 50 of the world's finest chefs, who describe what their final meal would be and offer one recipe from the meal, with contributions from Jacques Pépin,
Please note: The Central Library will be closed due to construction from Dec. 22 to Jan. 6. Branch locations will be closed for city holidays on Dec. 24 and 25 and Dec. 31 and Jan. 1, but open during the remaining days. Please check the library website for branch hours and locations. Happy cooking, and happy holidays!