Finalist, 2018 Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all i

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopte

For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed r

A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming.

A memoir from “the most important chef in America” (San Francisco Chronicle) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023. �