Culinary Material at SWIC Libraries

Baking and family memoir by Buddy Valastro, master cake maker and proprietor of Carlo's Bakery in Hoboken, New Jersey, on the smash hit TLC series Cake Boss. Now, to coincide with Carlo's 100th anniversary, cake designer extraordinaire Buddy Valastro brings together his passion for baking and his high-energy family stories in the pages of this charming, heartwarming book--complete with 25 recipes and tips.

An all-access history of the evolution of the American restaurant chef in the 1970s and '80s. Profiles include a young Wolfgang Puck, Susan Feniger, Mary Sue Milliken, and Nancy Silverton, Tom Colicchio and Emeril Lagasse, and Thomas Keller. Treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics.

Frankly confessional, addictively acerbic, and utterly unsparing memoir from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine.

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.

Martha Hawkins battled a severe mental illness. Her boundless faith and joy led her to people who would change her world and lend a helping hand. Martha's Place is now a nationally known culinary destination and a fixture of life in Montgomery. Martha only hires folks who are down on their luck, just as she once was.

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.

JMarcus Samuelsson's remarkable journey from his grandmother Helga'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 New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted "New York Times "three-star rating at the age of twenty-four. And most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room--a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, (Samuelsson), raised in Sweden, living in America, can feel at home.