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…
Want to Read $ 4.99"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
"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
If you liked the nonfiction plot in Eat a Peach by David Chang , here is a list of 17 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 David Chang's Eat a Peach
- biography
- memoir
- cooking
- biography memoir
- nonfiction
- food
"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. 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
Want to Read $ 10.99Similar categories in Eric Ripert's 32 Yolks: From My Mother's Table to Working the Line book and David Chang's Eat a Peach
- biography
- memoir
- autobiography
- biography memoir
- cooking
- nonfiction
- food
- audiobook
"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. 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 David Chang's Eat a Peach
- biography
- memoir
- autobiography
- cooking
- food
- nonfiction
"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
4. Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
By: Grant Achatz , Nick Kokonas
4.29
Format: 256 pages, Hardcover
"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him interna… read more
Want to ReadSimilar categories in Grant Achatz's Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat book and David Chang's Eat a Peach
- biography
- memoir
- cooking
- food
- nonfiction
- audiobook
5. 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
Want to ReadSimilar categories in Marcus Samuelsson's Yes, Chef book and David Chang's Eat a Peach
- biography
- memoir
- cooking
- biography memoir
- nonfiction
- food
- audiobook
6. Heritage
By: Sean Brock
3.69
Format: 88 pages, Hardcover
Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book … read more
Want to ReadSimilar categories in Sean Brock's Heritage book and David Chang's Eat a Peach
- cooking
- food
- nonfiction
7. L.A. Son: My Life, My City, My Food
By: Roy Choi , Tien Nguyen , Natasha Phan
3.41
Format: None pages, ebook
Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that rai… read more
Want to ReadSimilar categories in Roy Choi's L.A. Son: My Life, My City, My Food book and David Chang's Eat a Peach
8. Kitchen Confidential: Adventures in the Culinary Underbelly
By: Anthony Bourdain
4.48
Format: None pages, Paperback
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary tra… read more
Want to ReadSimilar categories in Anthony Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly book and David Chang's Eat a Peach
9. A Cook's Tour: Global Adventures in Extreme Cuisines
By: Anthony Bourdain
4.60
Format: 645 pages, Paperback
From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travel… read more
Want to ReadSimilar categories in Anthony Bourdain's A Cook's Tour: Global Adventures in Extreme Cuisines book and David Chang's Eat a Peach
10. 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 David Chang's Eat a Peach
11. 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 David Chang's Eat a Peach
- biography
- memoir
- mental health
- autobiography
- biography memoir
- cooking
- nonfiction
- food
- food and drink
- 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
12. 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 David Chang's Eat a Peach
- biography
- memoir
- cooking
- biography memoir
- nonfiction
- food
- audiobook
"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
13. In the Weeds: Around the World and Behind the Scenes with Anthony Bourdain
By: Tom Vitale
4.25
Format: 304 pages, Hardcover
**Nominated for the 2022 BookTube Prize in Nonfiction** Anthony Bourdain's long time director and … read more
Want to Read $ 11.99Similar categories in Tom Vitale's In the Weeds: Around the World and Behind the Scenes with Anthony Bourdain book and David Chang's Eat a Peach
- biography
- memoir
- cooking
- biography memoir
- nonfiction
- food
- audiobook
14. Taste: My Life Through Food
By: Stanley Tucci
4.21
Format: 291 pages, Hardcover
From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of … read more
Want to Read $ 15.99Similar categories in Stanley Tucci's Taste: My Life Through Food book and David Chang's Eat a Peach
- biography
- memoir
- autobiography
- biography memoir
- cooking
- nonfiction
- food
- audiobook
"And anyway one is never drinking alone. Someone else is always drinking somewhere."-Stanley Tucci, Taste: My Life Through Food
"Cooking for her is at once a creative outlet and a way of feeding the family well."-Stanley Tucci, Taste: My Life Through Food
"Losing a beloved family heirloom is a very real personal loss; they're things that cannot ever be replaced or re-created. But perhaps the most precious heirlooms are family recipes. Like a physical h…"-Stanley Tucci, Taste: My Life Through Food
"It is the connection between customer and purveyor that makes our interactions stronger, to me eating well is not just about what tastes good but about the connections that are made through the food …"-Stanley Tucci, Taste: My Life Through Food
15. Stay True
By: Hua Hsu
4.03
Format: 208 pages, Hardcover
From the New Yorker staff writer Hua Hsu, a gripping memoir on friendship, grief, the search for se… read more
Want to Read $ 12.99Similar categories in Hua Hsu's Stay True book and David Chang's Eat a Peach
- biography
- memoir
- autobiography
- biography memoir
- nonfiction
- audiobook
"My parents are great, I said. Unbelievably non-stereotypical."-Hua Hsu, Stay True
"The first generation thinks about survival; the ones that follow tell the stories."-Hua Hsu, Stay True
"You were describing people we had not yet met, maybe people we ourselves would become."-Hua Hsu, Stay True
"It was a sign of personal growth, I thought to myself, that I could be friends with someone who liked Pearl Jam this much."-Hua Hsu, Stay True
16. Minor Feelings: An Asian American Reckoning
By: Cathy Park Hong
4.21
Format: 209 pages, Hardcover
Poet and essayist Cathy Park Hong blends memoir, cultural criticism, and history to expose the trut… read more
Want to Read $ 13.99Similar categories in Cathy Park Hong's Minor Feelings: An Asian American Reckoning book and David Chang's Eat a Peach
- biography
- memoir
- biography memoir
- nonfiction
- audiobook
"When I hear the phrase “Asians are next in line to be white,"-Cathy Park Hong, Minor Feelings: An Asian American Reckoning
"The avant-garde genealogy could be tracked through stories of bad-boy white artists who “got away with it,"-Cathy Park Hong, Minor Feelings: An Asian American Reckoning
"the curse of anyone nonwhite is that you are so busy arguing what you're not that you never arrive at what you are."-Cathy Park Hong, Minor Feelings: An Asian American Reckoning
"Hollywood is still so racist against Asians that when there’s a rare Asian extra in a film, I tense up for the chinky joke and relax when there isn’t one."-Cathy Park Hong, Minor Feelings: An Asian American Reckoning
17. Crying in H Mart
By: Michelle Zauner
4.26
Format: 239 pages, Hardcover
The New York Times bestseller from the Grammy-nominated indie rockstar Japanese Breakfast, an unfli… read more
Want to Read $ 13.99Similar categories in Michelle Zauner's Crying in H Mart book and David Chang's Eat a Peach
- biography
- memoir
- autobiography
- biography memoir
- food
- nonfiction
- audiobook
"what procellous awesomeness does not in you abound"-Michelle Zauner, Crying in H Mart
"It felt wrong to talk to anyone, to smile or laugh or eat again knowing that she was dead."-Michelle Zauner, Crying in H Mart
"I could almost feel in the embrace that my concerns had been her concerns, my pain had been her pain."-Michelle Zauner, Crying in H Mart
"Maybe I was just terrified that I might be the closest thing she had to leaving a piece of herself behind."-Michelle Zauner, Crying in H Mart
18. 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 David Chang's Eat a Peach
- food
- nonfiction
- memoir
- audiobook
19. Bourdain: The Definitive Oral Biography
By: Laurie Woolever
4.21
Format: 442 pages, Hardcover
An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew … read more
Want to Read $ 15.99Similar categories in Laurie Woolever's Bourdain: The Definitive Oral Biography book and David Chang's Eat a Peach
- biography
- memoir
- mental health
- cooking
- biography memoir
- nonfiction
- food
- audiobook
20. 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 David Chang's Eat a Peach
- biography
- memoir
- cooking
- biography memoir
- nonfiction
- food
- 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
21. 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 David Chang's Eat a Peach
- biography
- memoir
- autobiography
- biography memoir
- cooking
- nonfiction
- food
- 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
