By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked-about restaurants in America.
Ken Kocienda offers an inside look at Apple’s creative process. For fifteen years, he was on the ground floor of the company as a specialist…
New York Times bestselling author Dan Lyons exposes how the “new oligarchs” of Silicon Valley have turned technology into a tool for oppressing workers…
Maine lobstermen have happened upon a bonanza along their rugged, picturesque coast. For the past five years, the lobster population along the coast of Maine has boomed…
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. 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?
Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
In the populist tradition of Andrea Immer, New York City’s first female whiskey sommelier translates today’s hottest spirit for a new generation of imbibers
From three partners at Google Ventures, a unique five-day process for solving tough problems, proven at more than a hundred companies.
Kareem Abdul-Jabbar explores his 50-year friendship with Coach John Wooden, one of the most enduring and meaningful relationships in sports history.
Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor.