Julie Powell is a frustrated insurance worker who wants to be a writer. Trying to find a challenge in her life, she decides to cook her way through Julia Child's 'Mastering the Art of French Cooking' in one year, and to blog about it. As Julie begins to find her groove as a cook, and her voice as a writer, the project takes on a life of its own. The project provides the struggling young woman with her life's purpose, to her very pleasant surprise....

"Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge,...

A biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France During les trente glorieuses-a thirty-year boom period in France between the end of World War II and the 1974 oil crisis-Paris was not only the world's most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands' Way explores the lives and writings of six...

Prominent restaurant critic Gilles Pudlowski leads the reader on a tour across the heartland of gourmet dining, sharing menu selections from his favourite restaurants along with the stories behind the accomplished chefs and their kitchens.

Bernard Loiseau was one of only 25 French chefs to hold Europe's highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be awarded the Legion of Honor. Despite such triumphs, he shocked the culinary world by taking his own life in February 2003 as rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Journalist Chelminski, who befriended Loiseau three decades...

As a kid, Guy Martin dreamed of being a doctor or a rock star. Twenty years later he is one of the best chefs in the world, with dozens of awards and restaurants in four countries. Revealed is Martin's philosophy of cooking, which ranges from resolutely traditional to savagely creative. Brought to life are the sources of his inspiration, from his childhood in the rugged Savoy region to his appreciation of France's historical supremacy in food, to...

"In the kitchen with Alain Passard is the first graphic novel to enter the kitchen of a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels, this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in 2001 by removing meat from the menu at...