Jan 29, 2013 — Restaurateur and food personality Eddie Huang spent time as a lawyer and a stand-up comic before getting into the food business. In his new memoir, Fresh Off The Boat, he talks about food, family, hip-hop and growing up Asian in America.
Feb 2, 2012 — A memoir from the chef behind New York restaurant Prune, Blood, Bones & Butter debuts at No. 8.
Jan 26, 2012 — This week, an up-close look at the lives of Manhattan chef Gabrielle Hamilton, rapper Ice-T, novelist J.D. Salinger, best-selling author Stieg Larsson and his partner Eva Gabrielsson, and the great philosophers.
Jul 27, 2011 — Is there anything fresh to be found in a food memoir? Reviewer Susan Jane Gilman says yes — and to prove it, she recommends five excellent books that will quench your desire for amazing food and adventure this summer.
Jul 17, 2011 — NPR coverage of Last Night at the Lobster by Stewart O'Nan. News, author interviews, critics' picks and more.
Jul 14, 2011 — NPR coverage of Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton. News, author interviews, critics' picks and more.
Mar 20, 2011 — Gabrielle Hamilton is the chef and owner of Prune, a popular restaurant in New York City's East Village. She also has an MFA in fiction writing, something she put to use in writing her first book, the aptly titled Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef.
Mar 2, 2011 — Gabrielle Hamilton wanted her restaurant, Prune, to be a place where a waiter would bring you a meal "that you didn't even ask for when you arrived ... undone by your day in the city." Her captivating memoir carves skillfully into longing and meaning as it relates to food.
Nov 26, 2007 — Writer Stewart O'Nan has nearly 20 books to his credit, but his name isn't too well known beyond a community of loyal readers. Book critic Maureen Corrigan O'Nan's Last Night at the Lobster may change all that.
Apr 27, 2007 — With her famed Berkeley, Calif., restaurant, Alice Waters helped give rise to a new cuisine based on locally grown, seasonal ingredients. Waters and her biographer look back at her offbeat and memorable eatery, Chez Panisse.