Best Books About Restaurants To Read After ‘The Bear’

Photo: Matt Dinerstein/FX

Watch The bear not exactly fun experience. The sounds of the kitchen — the chimes of the clock, the hum of an industrial blender, the ding of metal pots, not to mention the constant chatter through sizzling pans — makes my mind ache. I can only handle two loops at a time. An hour after watching Carmy (Jeremy Allen White) try to keep his late brother’s struggling restaurant open while running his late brother’s restaurant. Decorated best friend, Richie (Eppon Moss-Batrach), and a whole cast of characters, I needed a breather.

But I always came back. It’s easy to get drawn into the stories of rebels and outcasts. Restaurants are full of both. Professional kitchens have their own language, power dynamics, and set of behaviors that seem alien to outsiders, making them a people-watcher’s dream. Then there is the food! So if you also want to immerse yourself in the exciting (and often stressful) world of restaurants, or if you just need a healing story centered around the kitchen, here are 11 books to check out.

Photo: Ecco

Anthony Bourdain kitchen secret is the obvious place to start. The late celebrity chef enjoys wild stories of snoring coke lines and sleeping on the beach at sunrise after a night of partying. He advises readers what to order (and when) based on his years working within professional kitchens. But this memoir is also filled with stories of tyrannical chefs who demand total loyalty and a willingness to work through injury or disease, not to mention the abuse they inflict on their employees – an experience The bear‘s Karmi can definitely call to me. re-reading kitchen secretI was amazed at how Bourdain enjoys the challenge to be the best under these horrific conditions. while later speaking against Male-dominated “meathead” restaurant cultureAnd the Thinking about the role kitchen secret In promoting this worldview, this version of Bourdain seems to accept that the abuse he faced was just part of paying his dues in becoming a chef.

Photo: penguin books

Jane Aage, author I heard she’s a real whore And the owner of many restaurants in Toronto, does not want to play by the rules I created and maintain brother chef, her term for men who insist on running their kitchens with the demeanor of arrogant perfection. So she made her way forward, opening her own restaurant called Black Hoof. As the owner, she challenges The Way Are Done™. Why should the back and front of the house always be at war? Why does she have to prove on her own, usually without proper support, that she can beat a system bent on crushing her? This book is packed with anecdotes, tips on building your own restaurant, and strong opinions on cocktails.

Photo: vintage

Fine dining establishments such as Per Se and Eleven Madison Park lend an aura of serenity and elegance to diners. Inside the kitchen? A different story. Kwame Onwuachi takes us to these restaurants as well as the Culinary Institute of America to show us what it takes to work in some of the best restaurants in the world while also grappling with racism inside and outside the industry. His journey takes several roles, from joining a gang and selling drugs to working on a ship, cleaning up the BP oil spill and as an assistant chef. Previous top chef The contestant will have you rooting for his success as he opens his first restaurant, Shaw Bijou, in the capital

Photo: Ecco

Like fine dining, the wine world is also filled with experts who are sometimes more concerned with guarding than sharing their knowledge. Bartenders Victoria James Diary It brings the reader to Michelin-starred restaurants as well as to California vineyards. James’ love of learning is palpable. It includes aspects to explain why knowing the type of wine or the type of soil is so important to savvy wine drinkers. She also recounts the rampant misogyny she encounters from patrons, male chiefs, and teachers eager to profit from their power and status. mosques He confessed It can be a difficult read, but she believes in the importance of sharing her story.

Photo: penguin books

Reading this memoir from Southern pastry chef Lisa Donovan, I thought of the quiet pocket of the kitchen The bear which belong to Marcus and his donut. Donovan loves solitude in baking. Her memoir captures the meditative feeling of kneading bread or mixing cake batter. And like good curd, her diary also contains some zing. Donovan, who had a young child, recounts the fast pace and low pay of professional kitchens and how they keep mothers away. She also sees how chefs take credit for the work of their female colleagues. She fights for the recognition she deserves in the kitchen and shows that leaving can sometimes be the hardest thing to do. Warning to readers regarding abuse and sexual assault.

Photo: Knopf

in The bearCarmi and his brother Mickey weren’t always close, but they were bound by family ties and their shared love of food. Michael Zoner’s memoirs, Crying at H-MartAnd the Steps outside the professional kitchen and fall in love with the love we have with our favorite dishes and the people who made them for us. When her mother receives a cancer diagnosis, Zoner returns to Eugene, Oregon to take care of her and finds parts of herself through the Korean recipes she grew up eating as a child.

Photo: Penguin Canada

Susan Barr knows there is no wrong time to start cooking professionally. Grieving her mother’s death from cancer, Barr escapes to a retreat. By the time she returned to New York City, she knew she wanted to be a chef. With passion and dedication, I joined the Natural Gourmet Institute at the age of thirty. Entering the industry as a more experienced adult, she knows what she is no Ayeza: Army-like kitchens and abusive chefs. From there, it’s an outside internship on Kauai and then on to the Hamptons and Paris as a private chef. Through all her trips in my acai treeAnd the Bar weaves in stories of her Jamaican heritage and desire to create a delicious story of her own.

Photo: Grand Central Publishing

Consider this novel a palate cleanser. While borrowing some high pressure for The bear – It takes place during a cooking competition show, after all – it ends happily ever after. This bizarre love story follows Dalia as she says “fuck” to her unfulfilled job and enters private chef, a top chef-Like a cooking contest. Her fellow competitor London is determined to win and become the first non-binary winner. They cannot be attracted by Dahlia’s gorgeous hair or silly sense of humor. However, they find themselves flirting with her fresh chickpeas and would like to spend more time with her after the competition is over.

Photo: Graydon House

Chaos, by Emily Belden, is another option for those looking for a narrative getaway that takes place in a restaurant. It follows Allie Simon as she sinks her life savings into her new chef friend’s restaurant – only to disappear weeks before it opens. She joins the restaurant staff as an assistant general manager, and through her, we learn how important the restaurant staff are to the restaurant’s success.

Photo: Riverhead Books

in MemorialAnd the Brian Washington’s novel, Mike and Benson live together in Houston. Mike cooks, both as a chef and at home. Benson stays out of the kitchen. They have fallen into a rhythm in their relationship. Or is it a rut? When Mike’s father falls ill, he rushes to Osaka to take care of him. He only tells Benson that his mother, Mitsuko, visits him on the morning of his departure. Benson and Mitsuko don’t talk much, but they do get close to cooking side by side. And with Mike gone, Benson can really think about what he wants out of his life and his relationships.

Photo: Ecco

And finally, a title if you’re like me curious about how we started worshiping chefs as tasting makers in the first place. Chefs, drugs and rock and roll, Written by Andrew Friedman, it investigates the rise of chefs to stardom in the 1970s and 1980s, and includes insights from the battle between California and France as foodie leaders. Interviews with culinary icons like Alice Waters and Wolfgang Puck reveal what life has been like in the midst of the food revolution.