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Classic Food Memoirs

1 March 2011 6:31 PM, PST | The Daily Beast | See recent The Daily Beast news »

To celebrate this week's arrival of beautifully rendered new books by chefs Gabrielle Hamilton and Grant Achatz, Tien Nguyen recommends five addictive reads by M.F.K. Fisher and more.

The secretive, rarefied world of an award-winning kitchen is rarely glimpsed by those not wearing a toque, but this week, two memoirs from acclaimed chefs shed light on the typically hot activities behind closed doors.

Related story on The Daily Beast: Spies We Loved

Gabrielle Hamilton narrates her decades-long journey to becoming chef and owner of Prune restaurant in New York City in Blood, Bones & Butter, which Anthony Bourdain has already deemed the "best memoir by a chef ever." Then, later this week, the much-heralded Grant Achatz releases Life, on the Line, tracking his story from determined young cook to leader of the molecular gastronomy movement. His cruel battle with tongue cancer nearly derails his goals, and ratchets the drama to impossible heights. »

- Tien Nguyen

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1 item from 2011


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