Books like The man who ate everything by Jeffrey Steingarten

Anthony Bourdain tells the candid, behind‑the‑pan stories of his rise from dishwasher to celebrated chef, mixing culinary insight with personal anecdotes.

On Food and Cooking offers a definitive, science‑backed look at ingredients, techniques and the history of eating, with updated explanations and rich illustrations for chefs and home cooks alike.

957 pages : 28 cm

Julia Child’s bestselling memoir chronicles her journey from an awkward newcomer in 1948 France to the beloved American cooking icon she would become.

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

Jeffrey Steingarten’s witty food memoir showcases his culinary adventures, from fishing for blue‑fin tuna to baking the perfect pizza crust, while testing chocolate, salts, and debunking food myths.

"Look who's making dinner! Twenty-one of our favorite writers and chefs expound upon the joys--and perils--of feeding their families. Mario Batali's son boasts a preference for duck testicles. Peter Kaminsky's daughters won't eat anything at all. Mark Bittman reveals the four stages of learning to cook. Mark Kurlansky would love a woman to feed him, just once. Jim Harrison shows how good food and wine trump expensive cars and houses. Jesse Sheidlower searches for words to describe his vegetarianism to his kids. And Stephen King offers tips about what to cook when you don't feel like cooking. More men cook now than ever before, and this is the first book to celebrate those good eggs who toil behind the stove, trying to nourish and please. Their culinary adventures are accompanied by over sixty family-tested recipes, time-saving tips, and cookbook recommendations as well as an array of New Yorker cartoons. Plus, there are interviews with homestyle heroes cooking all across America--a fireman from Brooklyn, a football coach in Atlanta, a lawyer in Philadelphia, a bond trader in Los Angeles. What emerges is a book not just about food but about our changing families. It offers a newfound community for any man who proudly dons an apron and inspiration for those who have yet to pick up the spatula. "--

"This humorous, stylized and entirely unexpected set of food facts will engage both good eaters and resisters alike. With questions both practical ('Can you eat a sea urchin?') and playful ('Do eggs grow on eggplants?'), this read-aloud text offers young children facts to share and the subtle encouragement to taste something new!"--

Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life.

Celebrating home-cooked meals through chatty, sometimes cheeky recipes and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake.

An encyclopedic reference covering 2,650 food-related entries – from ingredients and cooking terms to cultural habits, traditions, and chef biographies – compiled over twenty years by Alan Davidson.