Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
By: Jeff Gordinier
3.74
Format: 240 pages, Hardcover
Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative br…
Want to Read $ 10.99If you liked the culinary plot in Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by Jeff Gordinier , here is a list of 5 books like this:
1. Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
By: Bill Buford
3.90
Format: 336 pages, Hardcover
Bill Buford—author of the highly acclaimed best-selling Among the Thugs— had long thought of himsel… read more
Want to Read $ 12.99Similar categories in Bill Buford's Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- travel
- cooking
- food
- nonfiction
- food writing
"The most important knowledge is understanding what you can't do."-Bill Buford, Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
"In normal life, "simplicity" is synonymous with "easy to do," but when a chef uses the word, it means "takes a lifetime to learn."-Bill Buford, Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
"You can't do traditional work at a modern pace. Traditional work has traditional rhythms. You need calm. You can be busy, but you must remain calm."-Bill Buford, Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
"Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season."-Bill Buford, Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
2. The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
By: Marco Pierre White , James Steen
3.97
Format: 256 pages, Hardcover
What do Mario Batali and Gordon Ramsay have in common? They survived tours of duty in the kitchen … read more
Want to Read $ 9.99Similar categories in Marco Pierre White's The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food writing
"If you are not extreme, then people will take shortcuts because they don't fear you."-Marco Pierre White, The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
3. 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
Want to ReadSimilar categories in Michael Gibney's Sous Chef: 24 Hours on the Line book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- cooking
- food
- nonfiction
- audiobook
4. Tartine Bread
By: Chad Robertson , Eric Wolfinger
3.87
Format: None pages, Hardcover
For the home or professional bread-maker, this is the book of the season. It comes from a man many … read more
Want to ReadSimilar categories in Chad Robertson's Tartine Bread book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
5. 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
Want to ReadSimilar categories in Gabrielle Hamilton's Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
6. Noma: Time and Place in Nordic Cuisine
By: None
3.59
Format: 320 pages, Hardcover
"Nomais the most important cookbook of the year." - The Wall Street Journal Rene Redzepi has been w… read more
Want to ReadSimilar categories in None's Noma: Time and Place in Nordic Cuisine book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
7. Eat a Peach
By: David Chang
3.89
Format: 288 pages, Hardcover
In 2004, David Chang opened a noodle restaurant named Momofuku in Manhattan's East Village, not exp… read more
Want to Read $ 4.99Similar categories in David Chang's Eat a Peach book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- cooking
- food
- nonfiction
- audiobook
"NOBODY KNOWS ANYTHING, SO DO WHAT YOU WANT."-David Chang, Eat a Peach
"Just know that this is as honest and true a story as I can offer."-David Chang, Eat a Peach
"In other words, we may not be able to reject our fortune or fate, but we can reject how we approach it."-David Chang, Eat a Peach
"I was going to either fail or thrive, and I was going to do it in full view of everyone I respected and resented."-David Chang, Eat a Peach
8. Save Me the Plums: My Gourmet Memoir
By: Ruth Reichl
4.10
Format: 266 pages, Hardcover
Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a… read more
Want to Read $ 14.99Similar categories in Ruth Reichl's Save Me the Plums: My Gourmet Memoir book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- audiobook
- biography
- memoir
- cooking
- food
- nonfiction
- food writing
"The more stars in your itinerary, the less likely you are to find the real life of another country."-Ruth Reichl, Save Me the Plums: My Gourmet Memoir
9. World Travel: An Irreverent Guide
By: Anthony Bourdain
3.64
Format: 480 pages, Hardcover
A guide to some of the world’s most fascinating places, as seen and experienced by writer, televisi… read more
Want to Read $ 16.99Similar categories in Anthony Bourdain's World Travel: An Irreverent Guide book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- travel
- cookbooks
- cooking
- food
- nonfiction
- audiobook
"You know, I'll tell you honestly: if you like food and you haven't come here to eat, you're really missing the fucking boat. This is world-class food; this is world-class wine; this is world-class ch…"-Anthony Bourdain, World Travel: An Irreverent Guide
10. Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect
By: Will Guidara
4.45
Format: 288 pages, Hardcover
National Bestseller Essential lessons in hospitality for every business, from the former co-owner … read more
Want to Read $ 7.99Similar categories in Will Guidara's Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- food
- nonfiction
- memoir
- audiobook
11. Notes from a Young Black Chef
By: Kwame Onwuachi
4.03
Format: 288 pages, Hardcover
A memoir from “the most important chef in America” ( San Francisco Chronicle ) and chef of Tatiana,… read more
Want to Read $ 9.99Similar categories in Kwame Onwuachi's Notes from a Young Black Chef book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- cookbooks
- cooking
- food
- nonfiction
- audiobook
"Like stolen labor, this stew became part of a Southern culture whose origins rest on the corrupt scaffolding of slavery."-Kwame Onwuachi, Notes from a Young Black Chef
"Nothing is a turnoff like a New York City housing authority kitchen. People want to hear about that once you're successful, not when you're living in it."-Kwame Onwuachi, Notes from a Young Black Chef
"Sometimes racism takes the form of ugly words and actions. Other times it remains unspoken, communicated by hostile looks and secret snickers. But the most corrosive form, and often the hardest to ad…"-Kwame Onwuachi, Notes from a Young Black Chef
12. Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
By: Anthony Bourdain
3.85
Format: 288 pages, Kindle Edition
A lot has changed since Kitchen Confidential. For the subculture of chefs and cooks, for the restau… read more
Want to Read $ 14.99Similar categories in Anthony Bourdain's Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- travel
- cooking
- food
- nonfiction
- audiobook
"You have to be a romantic to invest yourself, your money, and your time in cheese."-Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
"That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund."-Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
"There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub."-Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
"I am not a fan of people who abuse service staff. In fact, I find it intolerable. It’s an unpardonable sin as far as I’m concerned, taking out personal business or some other kind of dissatisfaction …"-Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
13. Foundations of Flavor: The Noma Guide to Fermentation
By: René Redzepi
4.56
Format: 456 pages, Hardcover
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New Y… read more
Want to Read $ 2.99Similar categories in René Redzepi's Foundations of Flavor: The Noma Guide to Fermentation book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- culinary
- cookbooks
- cooking
- food
- nonfiction
14. Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
By: Jeff Gordinier
3.74
Format: 240 pages, Hardcover
Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative br… read more
Want to Read $ 10.99Similar categories in Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- audiobook
- biography
- memoir
- travel
- culinary
- cookbooks
- cooking
- food
- nonfiction
- food writing
15. My First Popsicle: An Anthology of Food and Feelings
By: Zosia Mamet
3.60
Format: 304 pages, Hardcover
A warm and relateable collection of essays exploring the memories we associate with different meals… read more
Want to Read $ 4.99Similar categories in Zosia Mamet's My First Popsicle: An Anthology of Food and Feelings book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- memoir
- cookbooks
- food
- nonfiction
- audiobook
16. Small Fires: An Epic in the Kitchen
By: Rebecca May Johnson
3.75
Format: 192 pages, Hardcover
Cooking is thinking!The spatter of sauce in a pan, a cook's subtle deviation from a recipe, the car… read more
Want to Read $ 9.99Similar categories in Rebecca May Johnson's Small Fires: An Epic in the Kitchen book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- audiobook
- memoir
- cookbooks
- cooking
- food
- nonfiction
- food writing
"Mrs Beeton writes in anticipation of her absence."-Rebecca May Johnson, Small Fires: An Epic in the Kitchen
"Cooking by the recipe a thousand times and more gives me this insight into language and its relation to living things."-Rebecca May Johnson, Small Fires: An Epic in the Kitchen
"Cooking is the tool I use to draw close to other people, though closeness makes me anxious. Cooking is how I manage closeness."-Rebecca May Johnson, Small Fires: An Epic in the Kitchen
"What I want for the people I cook for is for them to enjoy their own perversions at the table, to feel free to exhibit a lack of constraint."-Rebecca May Johnson, Small Fires: An Epic in the Kitchen
17. Burn the Place: A Memoir
By: Iliana Regan
3.64
Format: 250 pages, Hardcover
A singular, powerfully expressive debut memoir that traces one chef’s struggle to find her place an… read more
Want to Read $ 13.99Similar categories in Iliana Regan's Burn the Place: A Memoir book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- memoir
- culinary
- cooking
- food
- nonfiction
- audiobook
18. The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
By: Daniel Stone
3.93
Format: 397 pages, Hardcover
The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the gl… read more
Want to Read $ 14.99Similar categories in Daniel Stone's The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- biography
- travel
- food
- nonfiction
- audiobook
"What would normally be good news instead laid bare a pesky side effect of innovation: greater efficiency required fewer workers, leaving rural communities with little to support themselves."-Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
"He didn't know it, but America had a need for David Fairchild. The bare agricultural landscape at the beginning of his life would transform by its end into a colorful portrait: yellows from tropical …"-Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
"In Naples, where pizza was invented, Fairchild tasted his first cheesy flatbread, a punishing food for first-timers, whose mouths could be scorched with hot, lavalike cheese. He was enchanted by the …"-Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
"The grape, of a variety known as sultanina, would ultimately grow best in the wet and temperate soil of California. America's region most climatically similar to the Mediterranean. Fairchild's sample…"-Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
19. The Best American Food Writing 2023
By: Mark Bittman
3.63
Format: 320 pages, ebook
A collection of the year's top food writing, selected by prolific food writer and author of How to … read more
Want to Read $ 9.99Similar categories in Mark Bittman's The Best American Food Writing 2023 book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- cookbooks
- cooking
- food
- nonfiction
20. Is It Hot in Here? Or Am I Suffering for All Eternity for the Sins I Committed on Earth?
By: Zach Zimmerman
3.62
Format: 148 pages, Paperback
In this debut collection of essays, lists, musings, and quips, New York-based comedian Zach Zimmerm… read more
Want to Read $ 8.51Similar categories in Zach Zimmerman's Is It Hot in Here? Or Am I Suffering for All Eternity for the Sins I Committed on Earth? book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- nonfiction
- biography
- memoir
- audiobook
21. 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
Want to Read $ 9.99Similar categories in Andrew Friedman's Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession book and Jeff Gordinier's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World
- audiobook
- biography
- culinary
- cooking
- food
- nonfiction
- food writing
