The Man Who Ate Everything
Author: Jeffrey Steingarten
Jeffrey Steingarten is to food writing what Bill Bryson is to travel writing. Whether he is hymning the joys of the perfect chip, discussing the taste of beef produced from Japanese cows which are massaged daily and fed on sake, or telling us the scientific reasons why salad is a ‘silent killer’, his humour and his love of good food never fail. The questions he asks (like….Read More
9 Books Similar to The Man Who Ate Everything
A Cook’s Tour
Anthony Bourdain is a life-long line cook and author of Kitchen Confidential. Here, he sets off to eat his way around the world. He heads out to Saigon where he… Continue Reading Posted in: Biographies & Memoirs of Chefs, Cookery, Cooking, Gastronomy Essays, Journeys
Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that… Continue Reading Posted in: Babbo Ristorante E Enoteca, Batali, Cooking, Culinary Biographies & Memoirs, Italian Tuscan Style, Mario, Mid Atlantic U.S. Biographies
The Reach of a Chef: Beyond the Kitchen
The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America. Continue Reading Posted in: Cooks, Culinary Biographies & Memoirs, Professional Cooking, United States
The Soul of a Chef: The Journey Toward Perfection
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary… Continue Reading Posted in: Cooks, Gastronomy Essays, Professional Cooking, United States
Comfort Me with Apples: More Adventures at the Table
In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's… Continue Reading Posted in: Biographies & Memoirs of Chefs, Cooking, Gastronomy Essays, Reichl, Ruth
French Lessons: Adventures with Knife, Fork, and Corkscrew
From Peter Mayle, a joyous exploration and celebration of the infinite gastronomic pleasures of France. Ranging far from his adopted Provence, Mayle now travels to every corner of the country,… Continue Reading Posted in: Food & Wine, French Cooking, Gastronomy, General Cuba Travel Guides, Manners And Customs
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check… Continue Reading Posted in: 1963, Culinary Institute Of America, Gastronomy Essays, Hospitality, Michael, Ruhlman, Travel & Tourism
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