Charlemont - Tyler Memorial Library

In this sequel to Tender at the Bone, the author recounts her transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.

Molly O'Neill's father believed that baseball was his family's destiny. He wanted to spawn enough sons for an infield, so he married the tallest woman in Columbus, Ohio. Molly came out first, but eventually her father's plan prevailed. Five boys followed in rapid succession and the youngest, Paul O'Neill, did, in fact, grow up to be the star right fielder for the New York Yankees. In Mostly True, celebrated food critic and writer O'Neill...

"As it was for M. F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with A is for Al Dente, the loosely linked chapters evoke an alphabet of food memories that recount a woman's emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Bearnaise...

In 1968, Gael Greene became restaurant critic of the fledgling New York magazine. She'd never written a restaurant review in her life, but she was a passionate foodie, and dining in great restaurants on someone else's dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the food and wines that launched a culinary revolution. Gael...

My Usual Table is a love letter to the great restaurants that have changed the way we eat--from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews. For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have...

When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death. Now, for the first time, people have been granted a look into Bourdain's life through the stories and recollections of...

THE GRIT AND GLORY OF RESTAURANT LIFE, AS TOLD BY A SURVIVOR OF KITCHENS ACROSS AMERICA Cooking Dirty is a rollicking account of life "on the line" in the restaurants, far from culinary school, cable TV, and the Michelin Guide-where most of us eat out most of the time. It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants:...

Learn information about TV personality Andrew Zimmern with this illustrated book.

"Sharing food is one of the purest human acts." Food has always been an integral part of Stanley Tucci's life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate in One Year Tucci records twelve months of eating--in restaurants, kitchens, film sets, press junkets, at home and abroad, with...

The editor-in-chief of "Gourmet," a former restaurant critic at the The New York times, recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.