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Cookbook Authors and Chefs

Selected Biographies

Bourdain, Anthony
Kitchen Confidential: Adventures in the Culinary Underbelly
TX649.B58 A3 2007
Bourdain recounts his training and career in New York's restaurants. Follow it up with his more recent bestseller: Medium Raw.
Child, Julia
My Life in France
TX 649.C47 A3 2006
Amazingly energetic, creative, and ultimately inimitable (despite many attempts), Julia Child brought French cooking to American kitchens. For this book she worked with her husband's grandnephew Alex Prud'homme to record her experiences between 1948 and 1954 in Paris and Marseille.

If you have a daughter/granddaughter who loves to cook, you might want to check out Bon Appétit!: The Delicious Life of Julia Child by Jessie Hartland.

Dixon, Jonathan
Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
TX649.D59 A3 2011
On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution's many rules and customs under the watchful and critical eyes of their instructors.
Fitch, Noel Riley
Appetite for Life: the Biography of Julia Child
TX649.C47 F57 1997
In this biography we meet the earthy and outrageous Julia, of French Chef fame. If you've never watched the PBS show, you can check out the PBS video collection of 18 episodes from her original 1960's series.
Hamilton, Gabrielle
Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
TX649.H345 A3 2011
Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; the soulless catering factories that helped pay the rent; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law.
Jaffrey, Madhur
Climbing the Mango Trees: A Memoir of a Childhood in India
TX649.J34 A3 2006
In a book that is both an appealing account of an unusual childhood and a testament to the power of food to evoke memory, a highly regarded writer on Indian food (An Invitation to Indian Cooking, Indian Cooking) offers an enchanting memoir of her early life in Delhi, occurring during a time and within a society that has since disappeared.
Mendelson, Anne
Stand Facing the Stove: The Story of the Women who Gave America the Joy of Cooking
TX649.A1 M46 1996
This hybrid of biography, history, and publishing yarns provides an American culinary and social history from the mid-19th century through the 1970s, as well as a behind-the-scenes look at a slice of publishing history.
Pépin, Jacques
The Apprentice: My Life in the Kitchen
TX649.P47 A3 2003
In this poignant and witty memoir, Jacques Pépin tells how he rose from a frightened 13-year-old apprentice in an Old World kitchen to an Emmy award winning TV superstar.
Julia!: America's Favorite Chef
This is a videorecording produced by WGBH TV in Boston which presents the life of Julia Child, covering her training at Le Cordon Bleu where she learned the art of classic French cuisine, the years she spent writing Mastering the Art of French Cooking, her appearance on public television on The French chef, as well as life with husband Paul.
Kamp, David
The United States of Arugula: How We Became a Gourmet Nation
TX633.K36 2006
Although you might think this book is about food movements, it is also about the cookbook writers and chefs who made them. Kamp begins in 1939 with James Beard, Julia Child, and Craig Claiborne and ends with the Celebrity Chefs of the Food Network.
Ruhlman, Michael
The Making of a Chef: Mastering Heat at the Culinary Institute of America
TX649.R8 A3 1997
Ruhlman joined students at the Culinary Institute of America in Hyde Park, New York to describe the intense life of a chef-in-training. He is masterful at portraying individual chefs and students.
Ruhlman, Michael
The Reach of a Chef: Beyond the Kitchen
TX649.R8 A3 2006
Ruhlman (The Making of a Chef and The Soul of a Chef) has revisits chefs and cooking schools to see how things have changed since The Food Network and celebrity chefs lured the cooks out of the kitchen.
Ruhlman, Michael
The Soul of a Chef: The Journey Towards Perfection
TX649.A1 R84 2000
This followup to Ruhlman's Making of a Chef covers the arduous Certified Master Chef exam at the Culinary Institute of America, then focuses on two chefs: Michael Symon, a rising star at Lola in Cleveland and Thomas Keller, chef of California's French Laundry.
Turner, Marcia Layton
Emeril!: inside the amazing success of today's most popular chef
TX649.L34 T87 2004x
Emeril grew up on Fall River, Massachusetts and opted to become a chef rather than a musician. At 23 he was executive chef of a legendary New Orleans restaurant and then "kicked it up a notch" to become a televison super star.

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For additional titles, browse the library catalog under the subjects:



Alphabetically by last name.