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Beyond COOKBOOKS: Your favorite chef/cook memoirs.

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I eat books for snacks like many Chowhounds and love those memoirs written by chefs.

I'd love your recommendations. Some I've really enjoyed include:

Kitchen Confidental and Medium Rare by Anthony Bourdain

Heat: An Amateur Cook in a Professional Kitchen by Bill Buford

The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman

Blood, Bones and Butter by Gabrielle Hamilton

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  1. Sorry guys,

    Still learning my way around here and didn't notice an existing thread that covers this topic. :-(