Garlic and Sapphires: The Secret Life of a Critic in Disguise

Ruth Reichl

Everything I Learned, I Learned in a Chinese Restaurant

Curtis Chin

My Life in France

Julia Child

The Man Who Ate Too Much: The Life of James Beard

John Birdsall

The Upstairs Delicatessen: On Eating, Reading, Reading About Eating, and Eating While Reading

Dwight Garner

Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food

Michelle T. King

Dinner in Rome: A History of the World in One Meal

Andreas Viestad

Kitchen Confidential: Adventures in the Culinary Underbelly

Anthony Bourdain

Taste: My Life Through Food

Stanley Tucci

Food for Thought: Essays and Ruminations

Alton Brown

What Is Queer Food?: How We Served a Revolution

John Birdsall

Invitation to a Banquet: The Story of Chinese Food

Fuchsia Dunlop

In the Weeds: Around the World and Behind the Scenes with Anthony Bourdain

Tom Vitale

Your Table Is Ready: Tales of a New York City Maître D'

Michael Cecchi-Azzolina