Here are 91 books that Yes, Chef fans have personally recommended if you like
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Frans Johansson is the Co-Founder and CEO at The Medici Group, an enterprise solutions firm that helps organizations build and sustain high-performing teams through our revolutionary team coaching platform: Renaissance. Our firm's ethos--diversity and inclusion drive innovation--is informed by our work with over 4,000 teams in virtually every sector and by his two books The Medici Effect and The Click Moment.
This is the most complete take on how to bring diversity, inclusion, and belonging into your team. This is a very practical guide that shows you how to implement this process step by step. Not only does she explain how to respond to the negative tropes, but she also lays out detailed approaches to make sure your allies and angels do maximum good. A must-read if you want to avoid the common mistakes that bog down this process.
In this groundbreaking guide, a management expert outlines the transformative leadership skill of tomorrow-one that can make it possible to build truly diverse and inclusive teams which value employees' need to belong while being themselves.
Humans have two basic desires: to stand out and to fit in. Companies respond by creating groups that tend to the extreme-where everyone fits in and no one stands out, or where everyone stands out and no one fits in. How do we find that happy medium where workers can demonstrate their individuality while also feeling they belong?
Although I’ve worked in many professions and industries, a common theme in all my jobs is that I love helping people succeed in their careers. I’ve started or sponsored employee networks that focused on professional development, I’m a certified coach that focuses on propelling a client’s career, and I am a conference keynote speaker on the topics of careers and leadership. Everyone deserves to have a great career that makes them want to jump out of bed on Monday morning and that provides a good living and lifestyle. I love to make that happen!
I love this book for its idea and evidence that generalists, and not specialists, are often the most successful.
With examples of how those who cross domains are the most impactful inventors, it gives great hope for those broad thinkers who explore diverse experiences and careers to develop skills. It’s validation for those who haven’t quite figured out what they want to be when they grow up, with the idea that “frequent quitters end up with the most fulfilling careers.”
A must-read for job seekers and for human resources professionals.
'Fascinating . . . If you're a generalist who has ever felt overshadowed by your specialist colleagues, this book is for you' - Bill Gates
The instant Sunday Times Top Ten and New York Times bestseller Shortlisted for the Financial Times/McKinsey Business Book of the Year Award A Financial Times Essential Reads
A powerful argument for how to succeed in any field: develop broad interests and skills while everyone around you is rushing to specialize.
From the '10,000 hours rule' to the power of Tiger parenting, we have been taught that success in any field requires early specialization and many…
Frans Johansson is the Co-Founder and CEO at The Medici Group, an enterprise solutions firm that helps organizations build and sustain high-performing teams through our revolutionary team coaching platform: Renaissance. Our firm's ethos--diversity and inclusion drive innovation--is informed by our work with over 4,000 teams in virtually every sector and by his two books The Medici Effect and The Click Moment.
Amy coined the term psychological safety, and in this book, she tells you how to create that environment in order to build high-performance teams. This book walks you through every step needed and how to respond to the most common speed bumps when building an inclusive culture. She connects a diversity of every dimension to the process, and her work is a must-read.
The next level of breakthrough thinking in organizational learning, leadership, and change Harvard professor Amy Edmondson shows how leaders can make organizational learning happen by building teams that learn. Based on years of research and case studies from Verizon, Bank of America, and Children's Hospital, Edmondson outlines the factors that typically prevent groups from learning, such as the fear of failure, groupthink, power structures, and information hording. She shows how leaders can control these factors by encouraging reflection, creating psychological safety, and overcoming defensive routines that inhibit the sharing of ideas, among others. Leaders can use practical management strategies to…
I have a passion for helping people realize being better through sharing my thoughts and experiences to guide them on their path. My curiosity of understanding “why people do what they do?” started when I was 13. The search for this questions evolving answer led me on an educational, career, and personal journey that authored a unique perspective to move people forward. Working with people for over 25 years through clinical therapy, personal coaching, and now through my company Rhodes Smith Consulting, I see patterns in the struggle to transform. Books offer me new perspectives or reinforce old ones in expanding my knowledge and helping people master their own intentions. Enjoy!
How well do we know someone? Malcom Gladwell asks readers to explore biases in a way that begins to question the personal interactions we have each day. Using examples based on prejudice, assumption, fear, false trust, and preconceived notion, the book exposes the nature of human connection and an internal battle we face when interacting with or judging others. Our unconscious actions are built from survival instinct and previous experiences that become exposed when we meet someone new or cannot reconcile someone’s actions with whom we thought they were. This inability to understand others impacts how we navigate our lives and decern perceived threats that often result in wrong actions being taken. This book begs us to look deeper into the assumptions we carry within ourselves when Talking to Strangers.
The highly anticipated new book from Malcom Gladwell, host of the chart-topping podcast Revisionist History.
With original archival interviews and musical scoring, this enhanced audiobook edition of Talking to Strangers brings Gladwell's renowned storytelling to life in his unparalleled narrating style.
The routine traffic stop that ends in tragedy. The spy who spends years undetected at the highest levels of the Pentagon. The false conviction of Amanda Knox. Why do we so often get other people wrong? Why is it so hard to detect a lie, read a face or judge a stranger's motives?
I grew up in a family of chefs and restaurant owners, so it’s probably no surprise that food plays a major role in my debut novel, All Stirred Up. (The two main characters are, in fact, chefs and restaurant owners. You write what you know!) Cooking plays a major part in my life as well—I’m always making something for family and loved ones. It’s probably no surprise that I love a good food book as well, whether it be fiction, memoir, or history. On my list are just five of my favourites.
Gabrielle Hamilton isn’t just a ‘reluctant chef’ (in her own words), she’s also an absolutely exquisite writer (her MFA really paid off!). Her memoir traces her life and love of food from her New Jersey childhood, through her many professional ups and downs and international travels (I especially love the parts where she’s staying at her Italian mother-in-law’s home, describing the incredible produce she was able to get. Oh, the tomatoes!) Did I extra love this because she grew up in the same small town I was born in? Maybe, but it’s a wonderful book no matter where you’re from.
A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family.
Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her…
I was born and raised in Northern California, right on the banks of the Sacramento River. While I didn’t realize it growing up, it was an epicenter for outdoor adventures. Along with skiing, snowboarding, hiking, wakeboarding, and camping, I always read a lot. My dad was worried that I would have no sense of direction because I was always in the back of our van or RV reading a book. That led to writing…and I had my first article published in a wakeboarding magazine when I was 15 years old. Traveling always took a backburner to reading, but now it’s front and center of my writing.
Anyone who has ever worked in the food or hospitality industry—as a cook, a waitress, a hostess, a barista, or otherwise—can identify with this book.
The restaurant business is a different beast, and Anthony Bourdain took a huge risk in writing this and burning bridges with his bosses and coworkers. But in doing so, he unlocked the universal hidden language that food and hospitality workers share.
As a former hostess/waitress myself who spent most of her college years with a part-time job at IHOP and the Golden Waffle, I could relate to a lot of what Bourdain experienced working in NYC, especially with minority groups and how they were treated during that time. He was a huge inspiration to a lot of people, including me.
THE CLASSIC BESTSELLER: 'The greatest book about food ever written'
'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times
'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer
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After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all - and he meant all.
From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown;…
As a food scientist, I’ve always been interested in the processing of food and developing new recipes. Foodie fiction can take us into that process, showing us the behind-the-scenes of what it takes to run a foodie business and how to create dishes that people will love, even if you can only taste them through your imagination. And food and books just go together! Or am I the only one reading while eating?
This is a cute story about friendship, family, and food.
Annie and Julie are childhood best friends who reconnect in adulthood and decide to start a cupcakery called Treat. I loved reading about the start of their business and the descriptions of the cupcakes. I also loved how the title was applied to the story in that each character ate cupcakes differently, which revealed an aspect of their personalities.
Both main characters were well-developed, and I enjoyed seeing how they dealt with their problems and how their perspectives changed over time.
"A sparkling, witty story about an unlikely, yet redemptive, friendship....Grab one of these for your best friend and read it together--preferably with a plate of Meyer Lemon cupcakes nearby." --Katie Crouch, bestselling author of Girls in Trucks and Men and Dogs "Beautifully written and quietly wise, Meg Donohue's How to Eat a Cupcake is an achingly honest portrayal of the many layers of friendship--a story so vividly told, you can (almost) taste the buttercream." (Sarah Jio, bestselling author of The Violets of March and The Bungalow )
Author Meg Donohue has cooked up an absolutely scrumptious debut novel, How to…
My mother was a student who divorced when I was very small. Lacking resources, we moved frequently, rarely staying anywhere for more than a few months. It has left me with an abiding sympathy for stories of outsiders trying to figure out what exactly they did to be relegated to the other side of the glass, peering in. This is why when I decided to write about werewolves, I made them wolves first and humans only very secondarily. Because my sympathy is always with the monsters.
Five thousand years after leaving the labyrinth, the Minotaur has traded in a diet of virgins for a job as a cook at a North Carolina joint called Grub’s Rib, a casually cannibalistic reference that gives a sense of Sherrill’s dark humor. His life is punctuated by problems that are both conventional (he lives in a trailer park and pines for one of Grub’s waitresses) and un- (his horns are awkward in the tight confines of kitchen and trailer, his tongue makes speech difficult, his penmanship is disastrous). What makes the Minotaur so appealing is that unlike the mortals around him who really have no excuse for cynicism, “M” clings desperately to possibility. “Even in the most tedious unending life there comes, occasionally, hope. One simply has to wait and be ready.”
Five thousand years out of the labyrinth, the Minotaur finds himself in the American South, living in a trailer park and working as a line cook at a steakhouse. No longer a devourer of human flesh, the Minotaur is a socially inept, lonely creature with very human needs. But over a two-week period, as his life dissolves into chaos, this broken and alienated immortal awakens to the possibility for happiness and to the capacity for love.
Steven Sherrill is a graduate of UNC Charlotte and holds an MFA in poetry from the Iowa Writers' Workshop. The recipient of a NEA…
The passion I have for food was born during my childhood in France when I learned how to cook and bake with my mother, and it never faded away. I still continue to explore, and I have the chance to participate in more than sixty tastings a year. When traveling, I always prepare my trips by searching the web for unique restaurants, coffee roasters, breweries, and local bakeries. When I interview culinary leaders, I am curious about their innovation and their creative process. Chef Elizabeth Falkner wrote in my book foreword, “Emmanuel genuinely seems like he is trying to solve a puzzle, which is why his book is an important piece of writing.”
In my first ten years in this country, I fell in love with barbecue and was lucky to travel in the Carolinas, to Kansas City, Memphis, and in Texas, the four main regions that characterize barbecue in the United States. When a friend of mine recommended Cooked by Michael Pollan, I read the first chapter called “Fire” in one go. This chapter takes you on the roads from Skylight Inn in Ayden, N.C., to The Pit in Raleigh, N.C., and other delicious barbecue places. Pollan structures his book by the four ancient elements connected to specific “cooking” methods, grilling, braising liquids, baking bread, and the fundamental of fermentation. The research for the book brought Pollan to meet experts in a particular way of cooking or prepping food, and to learn how to do it himself. Pollan shows how cooking is at the heart of our culture. This book is a…
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked.
"Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." -Kirkus (starred review)
Ever since I was a child, the rumors surrounding my grandfather’s mysterious birth and upbringing have fascinated me! Left at a police station on Christmas Eve, 1923, he grew up in a New York orphanage. When he was of age, the nuns handed him a large sum of money and told him his father was FDR and his mother was a servant of the Roosevelt’s. Was it true? Was it fiction? My family has spent collective decades combing through papers in search of answers. I finally decided to take the pieces of the story we knew and knit them together with fiction to create my first novel, A Roosevelt Smile.
Before I could write my book, I needed a more in-depth look at the world of domestic service in the early 20th century! Reading the memoirs of Margaret Powell provided a wonderful springboard for me to connect my great-grandmother/protagonist world!
Born in 1907, Margaret started work at age 13. She details the ups and downs of an Edwardian kitchen maid. From servants randomly giving birth in the closet to masters with strange obsessions, this story brings a firsthand perspective into the "downstairs world" life of domestic service.
Arriving at the great houses of 1920s London, fifteen-year-old Margaret's life in service was about to begin...
As a kitchen maid - the lowest of the low - she entered an entirely new world; one of stoves to be blacked, vegetables to be scrubbed, mistresses to be appeased, and even bootlaces to be ironed. Work started at 5.30am and went on until after dark. It was a far cry from her childhood on the beaches of Hove, where money and food were scarce, but warmth and laughter never were.
Yet from the gentleman with a penchant for stroking the housemaids'…
