Mouthing Off

By the Editors of Food & Wine Magazine

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Chef

An excerpt from Eric Ripert's new memoir, 32 Yolks: From My Mother's Table to Working the Line.

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Hungry Crowd

If you haven’t yet heard of Sweetbitter author Stephanie Danler, you’re about to.

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Wine Talk

Dan Dunn's American Wino chronicles the funniest (and craziest) wine road trip since Sideways came out.

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Hungry Crowd

We’re not sure how, but between filming a television show, planning the opening of a massive food hall in New York City, being a father and a husband, and curating his own line of books for Ecco, Anthony Bourdain managed to write a prequel to his ultra-violent, ultra-awesome Get Jiro! called Get Jiro: Blood and Sushi.

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Hungry Crowd

In her debut book, Voracious, writer and butcher Cara Nicoletti writes about the role her favorite books have played in her life—and shares recipes they inspired.

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Book Report

This October, The Dead Rabbit Drinks Manual will hit shelves. Written by Sean Muldoon and Jack McGarry, the comprehensive book includes recipes for many of the bar’s best drinks as well as the stories behind them. October is still a long way off, so here’s an excerpt from the book to tide you over.

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F&W Book Club

The former chef for the Royal Family prepared lunch for the Dalai Lama, foraged for wild mushrooms with Prince Charles and toted cream from the Royal Dairy on trips to Bhutan. Here, a peek inside the palace kitchen.

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Best Cookbooks of All-Time

Chef Jessica Boncutter's River Café cookbooks are covered in grease, but she still keeps reading them. 

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Chefs

When chef James Mark told his parents he wanted to be a chef, his father bought him a copy of Anthony Bourdain's Kitchen Confidential to try to dissuade him (spoiler alert: it backfired). But it also taught his son a serious lesson.

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Books

In Fragrant: The Secret Life of Scent, Mandy Aftel offers intriguing insight into world cultures through the history of five key scents.

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