by Farrell Mason (2012)
On a French hilltop, nestled in a magical olive grove, there is a jewel of a cooking school run by Alma Gloria and her gardener, Sam. It remains a delicious secret and no one quite knows how long it has been around. But rest assured, a great deal more happens at La Bastide d'Esperance than mastering the perfect cherry chocolate soufflé. Stepping through the gates of La Bastide d'Esperance, one is reminded of the mystery, the wonder, and the sacredness of each story. Some say the place is run by angels, but you must determine that for yourself. Regardless, lives are changed, bread is broken and shared, and love abounds.
M.L. Buchman
"U.S. Special Forces are executing the nation's top television chefs. Only one man knows why, and he's next. To save himself, he must call on a secret society of scientists, the most lethal helicopter that was "never" built, and one heck of a Swap Out if he wants to be around to air tomorrow's show."--Publisher's website.
Clarissa Dickson Wright
Clarissa was born into wealth and privilege. As a child, shooting and hunting were the norm and pigeons were flown in from Cairo for supper. Her mother was an Australian heiress, her father was a brilliant surgeon. But he was also a tyrannical and violent drunk. Clarissa was determined and clever, though, and her ambition led her to a career in the law. At the age of 21, she was the youngest ever woman to be called to the Bar. Then disaster struck when her adored mother died suddenly. It was to lead to a mind-numbing decade of wild over-indulgence. Rich from her inheritance, in the end Clarissa had partied away her entire fortune. It was a long, hard road to recovery along which Clarissa finally faced her demons and turned to the one thing that had always brought her joy - cooking. Now at last she has found success, sobriety - and peace.
Pam Anderson, Maggy Keet & Sharon Damelio
When the women behind the blog Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Now cookbook author Pam Anderson and her daughters Maggy Keet and Sharon Damelio blend reflections and well-loved recipes into one book.
Lisa Abend
"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.