"Edna loved to cook. Growing up on a farm in Freetown, Virginia, she learned the value of fresh, local, seasonal food from her Mama Daisy, as well as how to measure ingredients for biscuits using coins and to listen closely to her cakes to know when they were done. Edna carried these traditions with her all the way to Manhattan, where she became a celebrated chef, cooking traditional French food in her signature Southern style and introducing the...

Ten-year-old Pierre dreams of being a chef at his parents' restaurant, La Bonne Vache, in the south of France and is told he is too young, but when an important guest comes Pierre sees a chance to prove himself. Includes notes about dining in France and a glossary.

Learn about what chefs do and how they provide for their community.

In honor of the special day, Lizzie wakes up super early, as any good chef should, to prepare the perfect meal for her grandmother, whom Lizzie lauds as the greatest chef in the world.

"It's 1830s England, and Culinarians--doyens who consult with society's elite to create gorgeous food and confections--are the creme de la creme of high society... When Penelope and Helena meet Elijah, a golden opportunity arises: to pull off a project never seen before, and turn Elijah from a street vendor to a gentleman chef. But Elijah's transformation will have a greater impact on this trio than they originally realize--and mayhem, unseemly faux...

Tired of eating only eyeballs and ketchup, a horrible king sends his four monster chefs out to find something different for him to eat, with surprising results.

In this title, unwrap the life of talented Chef Boyardee manufacturer Ettore Boiardi! Readers will enjoy getting the scoop on this Food Dude, beginning with his childhood in northern Italy. Students can follow Boiardi's success story from his early restaurant training in Europe to his immigration to the United States and his early success as a chef in New York. Boiardi's family and his retirement years as a television commercial star are also highlighted....

A mouthwatering tale of invention. When a persnickety customer named Filbert P. Horsefeathers complains that George Crum's fried potatoes are too thick, George makes them thinner. When Filbert insists they are still too thick, George makes them even thinner. But when the plate is sent back a third time, George mischievously decides to use his sharpest knife to cut paper-thin potato slices, which he fries until they are crackling and douses liberally...