This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shangh

Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restau

An exploration of how and why food matters in the culture and literature of the South Asian diaspora.

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kit

"Inspiring"—Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Ke