Michael Cecchi-Azzolina talks about what it's like to be a Maitre D' at the fanciest restaurants in New York City. He has worked in the business for three decades telling wealthy diners, celebrities and even the mafia whether or not they can have the table by the window. His memoir is called Your Table is Ready.
For actor Stanley Tucci, food isn't just sustenance; it's also a way to connect to his roots — to the backyard gardens of his Southern Italian ancestors, to the basement kitchen where his grandmother plucked chickens, to the delicious Sunday meals of his childhood. But three years ago, Tucci was diagnosed with oral cancer, and the cancer and its treatment nearly robbed him of his ability to enjoy food. Ater an intense radiation treatment, he is now cancer-free. His sense of taste has returned — and is actually heightened.
Investigative journalist Michael Moss's 2013 book, Salt Sugar Fat, explored food companies' aggressive marketing of those products and their impact on our health. In his new book, Hooked, Moss updates the food giants' efforts to keep us eating what they serve — and how they're responding to complaints from consumers and health advocates.
Reem assis says that many foods that are considered Middle Eastern or Israeli actually originated as Palestinian dishes. Her first cookbook, The Palestinian Table, chronicled the history of Palestinian food — along with some of her personal history. In her new book, The Arabesque Table, Kassis expands the focus to the cross-cultural culinary history of the Arab world.
David Chang has won James Beard awards as a chef and restaurateur. His first and best known restaurant Momofuku started as very modest noodle bar in Manhattan’s east village. The food was influenced by the food he grew up with--food that used to embarrass him when he was growing up. His parents are from North Korea. He now has restaurant in NY, LA, Vegas, Toronto and Australia. He’s had bipolar disorder for many years and credits cooking and his restaurants with saving his life. He has a new memoir.
Food science writer Harold McGee's new book Nose Dive is about how smell is essential to our sense of taste, why things smell the way they do and the ways different chemicals combine to create surprising (and sometimes distasteful) odors.
The James Beard award-winning chef says his flagship restaurant, Red Rooster, became his "haven" during the height of pandemic. Working with José Andrés' World Central Kitchen organization, Samuelsson converted the restaurant to a community kitchen. Over the course of six months, Red Rooster served more than 200,000 meals to first responders and others in need. he talks about that and his new book.
As the host and creator of Hulu series Taste the Nation, Lakshmi travels around the U.S. to learn how foods from different cultures contribute to American cuisine. Among the places she visits: New York, to talk to her own mother about finding Indian ingredients and produce in Queens decades ago.
As billions of people around the world face stay-at-home orders because of COVID-19, family dinners — and breakfasts and lunches — are resurgent. Former New York Times food editor Sam Sifton calls the shift to family meals one of the "precious few good things" happening as a result of the pandemic.
After wrapping up his book about the potential therapeutic benefits of psychedelic drugs, author Michael Pollan turned his attention to a drug that's hidden "in plain sight" in many people's lives: caffeine.
James Beard Award winning chef and humanitarian Jose Andres talks about his relief work in Puerto Rico after hurricane Maria, serving as many as 100,000 meals a day, and he'll talk about some of his cooking innovations.