At the age of twelve, Julia Pandl was initiated into the ritual of the Sunday brunch at her father's Milwaukee-based restaurant, a weekly madhouse where she--and her eight siblings before her--learned not just the family business but also life lessons that would shape them for years to come. Now, looking back on those years, she tells a story that is part childhood memories, part a window into the mysteries of the restaurant business.

When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape--Alice least of all. Fueled in equal parts by naivete and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming...

"A front-of-the-house Kitchen Confidential from a career maAitre d'hotel who manned the front of the room in New York City's hottest and most in-demand restaurants. From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen-or just to gawk-at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor,...

The founder of the first American-style diner in Paris presents a second helping of tales on the joys and challenges of working, eating, and loving in France.

This is the story of four visionaries who profoundly shaped the world we live in today. Together, these women showed what one person speaking truth to power can do. With a keen eye for historical detail, Andrea Barnet traces the arc of each woman's career and explores how their work collectively changed the course of history. Consummate outsiders, each prevailed against powerful and mostly male adversaries while also anticipating the disaffections...

In this title, unwrap the life of talented KFC creator Colonel Harland Sanders! Readers will enjoy getting the scoop on this Food Dude, beginning with his childhood in rural Indiana. Students can follow Sanders's success from his early days as family cook to his work on farms, in the US Army, on railroads, and finally at gas stations, where he perfected the Kentucky Fried Chicken recipe. Sanders's family and his retirement years as a television advertising...

"Learn how SluttyVegan's founder, Pinky Cole, became the most-successful vegan restauranteur in the world. Her story will inspire readers to keep chasing their entrepreneurial dreams despite years of setbacks"--

"Chef and activist Gaby Melian shares her personal journey with food--from growing up in Argentina to her time as a street vendor and later as Bon Appetit's test kitchen manager. Melian explores how we can develop a relationship with food that's personal, healthy, and thoughtful"--

"In his memoir Restaurant Man, Joe Bastianich charts his culinary journey from working in his parents' red-sauce joint to becoming one of the country's most successful restauranteurs. Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed restaurant man. After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards. Upon his return to New York, he...

"In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they've finished the final chapter." -Publishers Weekly (starred review) A fascinating and unique memoir by the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world's...