Here are 86 books that Yes, Chef fans have personally recommended if you like
Yes, Chef.
Shepherd is a community of 10,000+ authors and super readers sharing their favorite books with the world.
Shepherd is reader supported. When you buy books, we may earn an affiliate commission.
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
_____________________________
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;…
Since I was very young, I’ve had experiences with the paranormal. Whether it be a soft graze along my cheek or a spirit standing in front of me, I’ve always been drawn to things behind the veil. Joining the world of the living with the dead comes natural for me, and reading the genres of paranormal and fantasy is like a cup of hot tea on a chilly winter afternoon.
I adore this character and everything about him. His psychic abilities are portrayed in such an interesting voice. To be able to see the dead but not hear them is a unique concept and one that I feel carries the character to another level of communication.
Odd is generous, kind, giving, and also the outcast in many ways. But he perseveres and does what must be done to keep the dead moving forward and protect the living. His simplistic view to life is something I really wish I had more of.
He is a character that I think we can never have enough of.
Meet Odd Thomas, the unassuming young hero of Dean Koontz’s dazzling New York Times bestseller, a gallant sentinel at the crossroads of life and death who offers up his heart in these pages and will forever capture yours.
“The dead don’t talk. I don’t know why.” But they do try to communicate, with a short-order cook in a small desert town serving as their reluctant confidant. Sometimes the silent souls who seek out Odd want justice. Occasionally their otherworldly tips help him prevent a crime. But this time it’s different.
A stranger comes to Pico Mundo, accompanied by a horde…
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.”
I had the chance to interview chef Edward Lee on my podcast ‘flavors unknown’ and to personally experience his passion for recent American food culture. The importance of immigrant cuisine in today’s food described in his book was a great influence on me when I was working on my book. He tackles the question of “authenticity” in immigrant cooking. He says that authentic is not the correct word. Immigrant food is “frozen in time,” reflecting the culinary moment when the immigrants left their homes. I love Edward Lee’s book as it captures the complexity of American cuisine.
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavours. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?
A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the US. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create…
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)
I love reading, partly because I believe in the power of books to feed curiosity, promoting understanding, inclusivity, and belonging. While growing up, my favorite books didn’t have anyone that looked like me. Through reading diverse books to my kids, I realized I’d missed out on this meaningful experience as a child. Even more, I wanted my son, who has bilateral cochlear implants, to be able to read a picture book with a main character with cochlear implants. I hope you enjoy the books on this list as, in unique ways, they all celebrate curiosity about our differences.
Food can be a signal of our differences and bring us together. Chef Roy Choi is ethnically Korean (like me!) and believes food can represent love and culture.
It’s a treat to see his story illustrated by renowned graffiti artist Man One and read about how Chef Choi merges different cultures to create street food that is unique and appealing. As a bonus, the book has interspersed Korean words with their definitions!
AWARD WINNING PICTURE BOOK BIOGRAPHY OF THE CHEF WHO KICKSTARTED THE FOOD TRUCK MOVEMENT. Chef Roy Choi calls himself a “street cook.” He wants outsiders, low-riders, kids, teens, shufflers and skateboarders, to have food cooked with care, with love, with sohn maash.
"Sohn maash" is the flavors in our fingertips. It is the love and cooking talent that Korean mothers and grandmothers mix into their handmade foods. For Chef Roy Choi, food means love. It also means culture, not only of Korea where he was born, but the many cultures that make up the streets of Los Angeles, where he…
Interested in
Sweden,
Ethiopia,
and
New York City?
10,000+ authors have recommended their favorite books and what they love about them.
Browse their picks for the best books about
Sweden,
Ethiopia,
and
New York City.
