Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony’s devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale.

Bryan Cranston landed his first role at seven, when his father, a struggling actor and director, cast him in a United Way commercial. Soon Bryan was haunting the local movie theater, memorizing and reenacting favorite scenes with his older brother. Acting was clearly the boy's destiny - until one day his father disappeared. Suddenly destiny took a backseat to survival. Seeking something more stable, perhaps subconsciously trying to distance himself from his absent father, Cranston decided on a career in law enforcement.

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, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.

In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.

In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.

Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.

In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience and avoid getting killed in the meantime....

From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."