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Violeta Sanoguera had always done what she was told. She left the man she loved in Colombia in pursuit of a better life for herself and because her mother and grandmother didn’t approve of him. Chasing dreams of education and art in New York City, and with a new love, twenty-eight-year-old Violeta establishes a new life for herself, on her terms. But when her grandmother suddenly dies, everything changes.

Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

Elaine's was a world-famous New York restaurant that became home to writers and celebrities. Owner Elaine Kaufman was known to be "New York feisty", controversial, often rude, always blunt, with the flare of Gertrude Stein and Dorothy Parker. Elaine was highly respected and frequently feared, and Elaine's the restaurant received the public's love and praise time and time again. Woody Allen held a regular table there, and Elaine's was even featured in Allen's Manhattan and Billy Joel's song "Big Shot".

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.

Once fall hits and the chilly weather settles in, the holiday season has begun! And nothing embodies holiday spirit more than the continuing of family traditions that have been passed down from generation to generation. May it be sharing stories at the dinner table, laughs on the porch, or just time spent alone - everyone has their own ritual. Join Dana Cowin, author and former editor-in-chief of Food & Wine, as she chats with some of today’s most popular chefs and food personalities.

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete.

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.

Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner and a young woman finding her calling as a professional chef at her tiny restaurant tucked into a 19th century mill.

With the current economic climate many people can't afford to go out to eat any more. On top of that, many restaurants had to close either temporarily or permanently. Many chain restaurants are regional and when people move to different parts of the United States or to different parts of the world, they no longer have access to their favorite fast food or chain restaurants. People love dessert and many restaurants have their signature favorite pies, cookies, brownies or cakes. Creating a copycat version will save the home chef and their family a lot of money. This cookbook is here to help. ...

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.

A memoir by the legendary proprietor of Balthazar, Pastis, Minetta Tavern, and Morandi, taking us from his gritty London childhood to his serendipitous arrival in New York, where he founded the era-defining establishments Odeon, Cafe Luxembourg, and Nell’s. Eloquent and opinionated, Keith McNally writes about his stint as a child actor, his travels along the hippie trail, his wives and children, his devastating stroke, and his Instagram notoriety.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.

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.

A strict, career-minded lawyer, an easygoing flirtatious cowboy, a mysterious disappearance, and a mischievous puppy… Can childhood friends with opposing personalities become more? Back in her small coastal town, divorced and heartbroken lawyer Marina Helms is a fish out of water helping in her mom’s seafood restaurant kitchen. Then Marina lands in hot water when she agrees to help her best friend, Kai Lawrence, find the brother he didn't know he had. She just needs to keep her crush on Kai under wraps until she goes back to her demanding job and lackluster life. A part-time cowboy, ...

Journeying 2,000 years into the past, food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell’s engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Big Heart Little Stove is your new go-to inspiration for cooking thoughtful yet simple meals. With personal stories, her favorite hospitality "signatures," tips for cooking, presentation ideas, and audio-exclusive interviews (with Ina Garten & more), Erin French—author of The New York Times' bestseller Finding Freedom—invites listeners to bring pieces of her beloved restaurant, The Lost Kitchen, home with them.

Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.