ENGL 162: Culinary Arts (Sevenker)

A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins.

Hailed by Anthony Bourdain as "heartbreaking, horrifying, poignant, and inspiring," 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.

A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.

hen Grace was fifteen, her Korean mother experienced the onset of schizophrenia, a condition that would continue for the rest of her life. Part food memoir, part sociological investigation, TASTES LIKE WAR is a hybrid text about a daughter's search through intimate and global history to understand herself and the cultural roots of her mother's condition.

Witty, warm, and poignant, food blogger Sasha Martin's memoir about cooking her way to happiness and self-acceptance is a culinary journey like no other.

In 1975, Tung Nguyen fled Vietnam as a pregnant refugee and landed in Miami, where she met Kathy Manning, an American grad student who opened her doors to eleven immigrants. The two women grew close, raising Tung's daughter, Lyn, together and opening a tiny restaurant. Hy Vong, meaning Hope in Vietnamese, quickly became famous in the local community for its delicious, authentic Vietnamese flavors.

From the chef behind Momofuku and star of Netflix's Ugly Delicious--an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years.

In this inspiring memoir about the intersection of race, fame, and food, Kwame Onwuachi shares the remarkable story of his culinary coming-of-age.

Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine.