Cookbooks
CHELSEA
GREEN
PUBLISHING$34.95 | Hardcover
978-1-60358-868-3independent
employee-owned
“
Empowering...
[Koji Alchemy] does
much to open the door
to further creativity
and innovation.
”
—Sandor Katz, author of
The Art of Fermentation“
Reading Koji Alchemy
has opened my eyes....
[It] is not only full
of information, it’s
scientific, and most of
all thrilling.
”
—Daniel BouludThese forthcoming culinary memoirs, all by
industry professionals, offer glimpses into
the kitchen and behind the bar.Always Home
Fanny Singer. Knopf, Apr.
Recipes punctuate a series of intimate vignettes, lov-
ingly told, about the quirks and genius of the author’s
mother, food activist and Chez Panisse restaurateur
Alice Waters, who contributes the foreword. “Singer’s
language is read-out-loud luscious,” PW’s starred
review said, “and her culinary coming-of-age story
savory and sweet.”Eat a Peach
David Chang, with Gabe Ulla. Clarkson Potter, May
Before Chang achieved rock star status as the chef
behind the Momofuku (“lucky peach”) empire, he left
the U.S. to teach English in a small village in Japan,
looking for the meaning his undergraduate degree in
religious studies didn’t give him. It was there, in the
throes of his first manic episode, that he realized
his love of food and cooking could give purpose to
his life. In his memoir, he writes of his struggle
with mental illness, the luck and hard work that
made him known as a culinary wunderkind, and
his passion for, and uneasiness with, his chosen
profession.Our Lady of Perpetual Hunger
Lisa Donovan. Penguin Press, Aug.
Donovan, a Nashville pastry chef and James Beard
Award–winning essayist, details her struggles to
ascend in Southern kitchens where white men rose
to fame and fortune on the backs of the women and
people of color who preceded them, and about the
family matriarchs who encouraged and inspired her
and helped her forge a hard-driving life as a mother
and an acclaimed chef. “Maybe,” she writes, “if my
relentlessness could do one thing, maybe it could
break the boulder that my mothers carried for so long
into small enough pieces that it would no longer feel
like any of us were being buried alive.”Rebel Chef
Dominique Crenn, with Emma Brockes.
Penguin Press, June
In 2018, Crenn became the first female chef in the