Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
By: Edward Lee
3.98
Format: 304 pages, Hardcover
There is a new American culinary landscape developing around us, and it’s one that chef Edward Lee …
Want to Read $ 2.99"This is where I disagree with food critics whose mission is to judge only what is on the plate. The story such critics tell is about THEM, THEIR preferences, THEIR expectations, not the chef's. What they write may be necessary and relevant to dining culture, but it disconnects the food from its origins, its narrative, its roots. The plate of food has never been the be-all and end-all for me. Quite the opposite for me, good food is just the beginning of a trail that leads back to a person whose story is usually worth telling."-Edward Lee, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
"I ask the ladies what we lose with each generation. They seem to agree: usually language goes first, then memories of relatives and grandparents, then traditions, then longing for home, then a sense of identity. What do we have left? A wedding ritual, a few old photos? For me, what is left is our connection to food. Our food traditions are the last thing we hold on to. They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That's why our traditional foods are so important. The stories, the memories, the movements that have been performed for generations - without them, we lose our direction."-Edward Lee, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
If you liked the nonfiction plot in Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward Lee , here is a list of 21 books like this:
1. Restaurant Man
By: Joe Bastianich
3.66
Format: 288 pages, Hardcover
How does a nice Italian boy from Queens turn his passion for food and wine into an empire?In his wi… read more
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- audiobook
- memoir
- cooking
- biography memoir
- nonfiction
- food
- food writing
2. 32 Yolks: From My Mother's Table to Working the Line
By: Eric Ripert
3.95
Format: 247 pages, Hardcover
NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and… read more
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- audiobook
- memoir
- cooking
- biography memoir
- nonfiction
- food
- food writing
"the important thing, Jacques instructed me, was to get the pan hot as you could before adding the meat - that, and always give good wine to your butcher."-Eric Ripert, 32 Yolks: From My Mother's Table to Working the Line
"my father...there was never any mistaking his love for me. When I walked into the room, his eyes lit up and he wrapped me in his arms as if it was Christmas morning and I was the best gift imaginable."-Eric Ripert, 32 Yolks: From My Mother's Table to Working the Line
"We were all hard on our commis because we were always afraid, and cruelty is one of fear's most common by-products. It would take me a very long time to unlearn those methods of surviving under press…"-Eric Ripert, 32 Yolks: From My Mother's Table to Working the Line
"Buth this is the thing, my child, " Madame Amparo continued. "You are headed for the same night sky. When it's your turn to burn brightly, remember where you have been. Be careful not to harm all of …"-Eric Ripert, 32 Yolks: From My Mother's Table to Working the Line
3. Yes, Chef
By: Marcus Samuelsson
3.00
Format: 126 pages, Hardcover
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his gran… read more
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- memoir
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- audiobook
4. Taste & Technique: Recipes to Elevate Your Home Cooking
By: Naomi Pomeroy
4.39
Format: None pages,
James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 l… read more
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- cookbooks
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5. Sum It Up: 1,098 Victories, a Couple of Irrelevant Losses, and a Life in Perspective
By: Pat Summitt , Sally Jenkins
3.95
Format: 254 pages, Hardcover
Pat Summitt, the all-time winningest coach in NCAA basketball history and bestselling author of Rea… read more
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- nonfiction
- memoir
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6. The Third Plate: Field Notes on the Future of Food
By: Dan Barber
3.32
Format: 344 pages, Hardcover
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, me… read more
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- cooking
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7. Coming to My Senses: The Making of a Counterculture Cook
By: Alice Waters
4.17
Format: None pages, Hardcover
The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the ci… read more
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- memoir
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- audiobook
8. Sous Chef: 24 Hours on the Line
By: Michael Gibney
4.57
Format: None pages, Hardcover
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney us… read more
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- memoir
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- audiobook
9. The Language of Baklava: A Memoir
By: Diana Abu-Jaber
3.37
Format: 200 pages, Hardcover
From the acclaimed author of Crescent, called "radiant, wise, and passionate" by the Chicago Tribun… read more
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10. BraveTart – Iconic American Desserts
By: J. Kenji López-Alt , None
3.81
Format: None pages, Hardcover
From One-Bowl Devil's Food Layer Cake to a flawless Cherry Pie that's crisp even on the very bottom… read more
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11. Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
By: Gabrielle Hamilton
4.00
Format: 274 pages,
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-liv… read more
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12. Wandering Stars
By: Tommy Orange
3.89
Format: 315 pages, Hardcover
The eagerly awaited follow-up to Pulitzer Prize-finalist Tommy Orange’s breakout best seller There … read more
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- audiobook
"And in the year 1924 Indian citizenship will have been granted, even though they will mean to dissolve tribes by giving citizenship, dissolve being another word for disappearance, a kind of chemical …"-Tommy Orange, Wandering Stars
13. The Dish: The Lives and Labor Behind One Plate of Food: A Vivid Exploration of Food and Community, Perfect for Fall 2024, Discover the Craft and Care Behind the Journey of a Single Meal
By: Andrew Friedman
3.59
Format: 288 pages, Hardcover
Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that com… read more
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- cooking
- food
- nonfiction
- audiobook
14. The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading
By: Dwight Garner
3.88
Format: 256 pages, Hardcover
Garner gathers a literary chorus to capture the joys of reading and eating in this comic, personal … read more
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- audiobook
- memoir
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- biography memoir
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- food
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"There's no verb for traveling while hopping from swimming pool to swimming pool. Perhaps "cheevering" would suffice."-Dwight Garner, The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading
"A friend once told her that he had seen graffiti in a restaurant's men's room that read, "Gael Greene uses a thesaurus."-Dwight Garner, The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading
15. Thank You, Omu! (Caldecott Honor Book)
By: Oge Mora
4.44
Format: 36 pages, Hardcover
A generous woman is rewarded by her community in this remarkable author-illustrator debut that's pe… read more
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- cooking
- food
16. Measuring Up
By: Lily LaMotte
4.30
Format: 208 pages, Paperback
Twelve-year-old Cici has just moved from Taiwan to Seattle, and the only thing she wants more than … read more
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- cooking
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"Waste of money. Only need cleaver."-Lily LaMotte, Measuring Up
17. Dogland: Passion, Glory, and Lots of Slobber at the Westminster Dog Show
By: Tommy Tomlinson
4.20
Format: 256 pages, Hardcover
From Pulitzer Prize finalist and author of The Elephant in the Room comes the first inside account … read more
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- nonfiction
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18. The Wok: Recipes and Techniques
By: J. Kenji López-Alt
4.67
Format: 672 pages, Hardcover
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than h… read more
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- foodie
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19. Say More: Lessons from Work, the White House, and the World
By: Jen Psaki
3.96
Format: 240 pages, Hardcover
Former White House Press Secretary and current MSNBC host Jen Psaki shares the surprising lessons s… read more
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- biography memoir
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"There was also a large crew of people who tried to nickname the previously mentioned Bipartisan Infrastructure Framework "BIF". If you would like your audience to start making fun of a big, serious, …"-Jen Psaki, Say More: Lessons from Work, the White House, and the World
"I've spent time with a lot of very busy people - business leaders, prominent journalists, and multiple presidents. Despite the unusually high demands on their schedules, something they all have in co…"-Jen Psaki, Say More: Lessons from Work, the White House, and the World
20. Deadly Declarations (The Indie Retirement Mystery, #1)
By: Landis Wade
4.36
Format: 370 pages, Kindle Edition
An unlikely trio of retirees try to solve a man’s death, his strange will, and the 250-year-old col… read more
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21. Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks
By: Crystal Wilkinson
4.43
Format: 256 pages, Hardcover
A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful … read more
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22. Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
By: Edward Lee
3.98
Format: 304 pages, Hardcover
There is a new American culinary landscape developing around us, and it’s one that chef Edward Lee … read more
Want to Read $ 2.99Similar categories in Edward Lee's Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine book and Edward Lee's Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- audiobook
- memoir
- travel
- foodie
- cookbooks
- biography memoir
- cooking
- nonfiction
- food
- food writing
"This is where I disagree with food critics whose mission is to judge only what is on the plate. The story such critics tell is about THEM, THEIR preferences, THEIR expectations, not the chef's. What …"-Edward Lee, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
"I ask the ladies what we lose with each generation. They seem to agree: usually language goes first, then memories of relatives and grandparents, then traditions, then longing for home, then a sense …"-Edward Lee, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
23. My Mama, Cass: A Memoir
By: Owen Elliot-Kugell
3.96
Format: 262 pages, Hardcover
A long-awaited, myth-busting, and deeply affecting memoir by the daughter of legendary rock star “M… read more
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- biography memoir
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24. The Man Who Ate Too Much: The Life of James Beard
By: John Birdsall
3.33
Format: 464 pages, Hardcover
After World War II, a newly affluent United States reached for its own gourmet culture, one at ease… read more
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25. What the Mountains Remember
By: Joy Callaway
3.94
Format: 368 pages, Paperback
At this wondrous resort, secrets can easily be hidden in plain sight when the eye is trained on bea… read more
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26. Every Night Is Pizza Night
By: J. Kenji López-Alt
4.27
Format: 48 pages, Hardcover
Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is scientific fact. B… read more
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27. The Best American Food Writing 2020
By: J. Kenji López-Alt
4.02
Format: 272 pages, Paperback
The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwateri… read more
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28. Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
By: Andrew Friedman
3.63
Format: 480 pages, Hardcover
An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & R… read more
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- foodie
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29. In the Valleys of the Noble Beyond: In Search of the Sasquatch
By: John Zada
3.97
Format: 320 pages, Hardcover
On the central and north coast of British Columbia, the Great Bear Rainforest is the largest intact… read more
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30. Somewhere Between Bitter and Sweet
By: Laekan Zea Kemp
3.94
Format: 384 pages, Hardcover
This is a previously-published edition of ISBN 9780316460279.A story of first love, familial expect… read more
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- food
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"On Thursdays, they come here for the best palomas in town, thanks to my substitution of Jamaican tangelos and blood limes for the traditional grapefruit. And on Fridays, they come for half-price pork…"-Laekan Zea Kemp, Somewhere Between Bitter and Sweet
"I would appreciate it if you'd turn it down." He tries to wrestle out of Pen's grasp. "It's a free country." "I'm actually aware of that," Pen says. "Which means you are free to choose self-preservat…"-Laekan Zea Kemp, Somewhere Between Bitter and Sweet
"I list what I had for breakfast. I whisper the ingredients for my signature coconut cake. I take a deep breath, the scents of a thousand shifts at the restaurant tucked into the fabric of the front s…"-Laekan Zea Kemp, Somewhere Between Bitter and Sweet
"We've reached that point in the night when we're slinging more drinks than tacos, and the Frankenstein monsters on our menu- which I'd created specifically for the inebriated- are flooding the line. …"-Laekan Zea Kemp, Somewhere Between Bitter and Sweet
31. South: Essential Recipes and New Explorations
By: Sean Brock
4.32
Format: 376 pages, Hardcover
New York Times Bestseller and James Beard Award Finalist Named One of the Ten Best Cookbooks of 20… read more
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