The much-anticipated cookbook from the Michelin-starred Brooklyn restaurant from chef Nick Curtola,&nbsp;LCD Soundsystem's James Murphy,&nbsp;and James Beard Award-winning natural wine pioneer Justin Chearno Chef Nick Curtola cooks food that has a way of making you wonder, How can something that looks so simple be so good? Who knew that a salad could bring this much joy? Why can't I stop thinking about a bowl of beans? In his debut cookbook, Curtola is more than happy to explain, drawing on the lessons of a career steeped in the cuisines of Italy, England, and Northern California--influences he has made his own working in the tiny kitchen at one of the world's most beloved dining destinations: The Four Horsemen. But much like the irresistibly warm restaurant that inspires it, The Four Horsemen is about more than just the food. It's about the table and the people gathered around it, the stories they're telling, and what they're drinking while they do. Enter James Beard Award-winning natural wine pioneer Justin Chearno and his fellow Four Horsemen cofounders Randy Moon, James Murphy, and Christina Topsøe, creating recipes like:&nbsp; <ul> <li>Cacio e Pepe Fries</li> <li>Burrata with Thinly Sliced Speck and Grilled Peaches</li> <li>Celery Salad with Toasted Walnuts, Medjool Dates, &nbsp;and Piave Vecchio Cheese</li> <li>Beef Short Ribs with Long-Cooked Romano Beans and Horseradish</li> <li>Flourless Chocolate Cake with Zabaglione</li> <li>and many more!&nbsp;</li> </ul> Includes Photographs and Illustrations &nbsp;

The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant

Cookbooks, Food & Wine

MURPHY, JAMES

Ulla, Gabe

Curtola, Nick

Beverages & Wine

Harry N. Abrams

Eat a Peach: A Memoir

NEW YORK TIMES BESTSELLER * From the chef behind Momofuku and star of Netflix's Ugly Delicious--an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR * Fortune * Parade * The New York Public Library * Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time--and certainly Chang would have bet against himself--but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, "What if the underground could become the mainstream?" &nbsp; Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang's switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.

Biographies & Memoirs

Chang, David

Arts & Literature

Clarkson/Potter

NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.\nONE OF THE BEST BOOKS OF THE YEAR: NPR, Fortune, Parade, The New York Public Library, Garden & Gun\nIn 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?”\nChang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life.\nFull of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

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