Bourdain's no-holds-barred account of life in American kitchens is both a memoir and an insider's guide to the tricks of the trade.
Combines recipes with anecdotes about lunches had and wines drunk. A book as well-crafted as the patisserie she loved.
Jaffrey is Britain's most highly regarded Indian cookery writer. Her life in food began in the days of the raj in Delhi.
The New Yorker writer's memoir charts an amusing culinary coming-of-age in the Paris of the 1920s, where he spent a good deal of his family money on food and wine.
Not a memoir in the traditional sense, rather it recounts the 156 restaurants he has frequented since his first time in NYC in 1976.
Koffman takes us on trip through his childhood in Gascony by giving us the recipes he ate then and still cooks now.
Each chapter is a bacchanalia of suburban treats as Slater gives us a grand tour of the family's larder – rice pudding, tinned ham, cream soda and all.
Having previously gone undercover with football hooligans in Among The Thugs, Buford goes under the pan lid as he blags a position in Mario Batali's staff.
Carluccio remembers the first time his taste buds felt the zing of a well-cooked meal. This is his life... in the kitchen and on TV.
Once a brash California girl who didn't speak one word of French. This traces the beginnings of her love for French food.