Cooking

Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation....

A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen....

This story begins with loss. It’s about what happens when you've lived through the worst thing you could have imagined, and how you can still cook, and eat, and love....

In her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling"....

Discover the therapeutic power of baking in this warm and uplifting book, and embrace a world of floury calm with 20 mouth-watering recipes....

The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan....

Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame....

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....

In more than 80 scrumptious recipes, Pooja Dhingra, India's macaron queen, award-winning chef and popular restaurateur, shows us how to reinvent everyday ingredients to cook hearty meals and luscious desserts that can be consumed with all the pleasure and none of the associated guilt....

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution....

Le Audioricette sono un nuovo modo per scoprire e approfondire la preparazione, le caratteristiche e la storia dei tuoi piatti preferiti. Ogni audiobook contiene...

From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces listeners to world food history and food anthropology....

More than just the most influential chef of the late 20th and early 21st centuries, Ferran Adrià is arguably the greatest culinary revolutionary of our time....

You are about to learn how to use an anti-inflammatory diet to eliminate inflammation naturally, lose weight, heal the immune system, prevent degenerative disease, and live a long, fulfilling life....

A powerful memoir of resilience, friendship, family, and food from the acclaimed chefs behind the award-winning Hy Vong Vietnamese restaurant in Miami....

Learn the basics of wild yeast bread baking in a mini master class from Chad Robertson, world-renowned inventor of Tartine bread, and Tartine head baker Jennifer Latham....

From one of our most interesting literary figures, former editor of Granta and former fiction editor at The New Yorker, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook and "slave" to Mario Batali....

An indispensable new guide from James Beard Award-winning food writer Michael Ruhlman....

If you'd like to learn how to bake bread, pizza, or everything, this bundle is a wonderful place to start....

This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on ten different devices....

A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue....

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America....

By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age....

In France, Johnson is like an alien from another planet. Everything is strange to him....

It's exciting to be able to create new dishes and waste less food, and most importantly—a delicious dinner is on the table....

Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them.

From renowned fishing expert Nick Fisher comes this concise guide to fishing along British coastline. All that's needed is a beach, pier, harbour, estuary or boat. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch, covering their conservation status, season, habitat and method of catching.

Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year.

In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you’re feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.

As a child, Or Rosenboim’s knowledge of her family history was based on the food her grandmothers cooked for her – round kneidlach balls in hot chicken broth, cinnamon-scented noodle kugel, stuffed vine leaves, herby green rice with a squeeze of fresh lemon juice and aubergine in tomato sauce. She knew that her family had a complex past but it was only reading her grandmothers’ recipe books after they both died that she began to explore that past for the first time.

Wovon hängt ab, was wir heute essen? Wer bestimmt, was morgen auf den Tisch kommt? Und woher stammen unsere Leibspeisen eigentlich? Tom Hillenbrand lädt zu einer rasanten Reise durch die kulinarische Geschichte der Welt ein – von den Lagerfeuern vor vielen Tausend Jahren über die Erfindung des Maises bis zum Hamburger der Zukunft. In diesem Essay zeigt er überraschende Zusammenhänge auf und schildert auf unterhaltsame und anregende Weise, was hinter den Gerichten steckt, die wir täglich essen.

What determines what we eat today? Who decides what ends up on our dinner tables tomorrow? And what are the real origins of our favorite foods? Tom Hillenbrand takes readers on a fast-paced journey through the culinary history of the world—from the campfires of many thousands of years ago to the invention of corn to the hamburgers of the future. Filled with astonishing insights and surprising connections, Hillenbrand's essay is a highly entertaining and thought-provoking portrayal of what lies behind the food we consume every day.

In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.

What could possibly beat a cool pint of beer down the pub or a lazy glass of wine at your favourite bar? The answer is: home-brewed beer or your very own brand of wine. With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need masses of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles in the cellar. But don't forget, it's all about experimentation and finding out what works for you.

Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Baking is the most comforting and entirely satisfying of the culinary arts - making a cake is not only a sumptuous process in its own right but the end result is entirely delicious. Say goodbye to sinking sponges and brittle brownies with this comprehensive guide to the heavenly world of cake making, introduced by Hugh Fearnley-Whittingstall.

Un livre à dévorer pour réenchanter nos repas et changer notre regard sur la biodiversité qui nous nourrit. Chaque chapitre est un plat, dont les ingrédients nous racontent la face cachée de leur existence.

Стэнли Туччи вырос в италоамериканской семье, которая уделяла огромное внимание еде и каждый вечер собиралась за кухонным столом. В этой книге он не только делится самыми разными рецептами, но и рассказывает связанные с ними удивительные истории. Вкус — это размышления о жизни и еде, перемежаемые рассказами актера о детстве в США и нынешней жизни в Британии; о работе над фильмами "Большая ночь", "Джули и Джулия" и документальным сериалом "В поисках Италии"; о любви, семье и заботе о детях.

Carbivore is a new way to reclaim your favorite comfort foods without the consequences. Whether you’re suffering from keto-fatigue, have been told carbs are off the table because of health issues, or just want to embrace food freedom without fear, Phoebe Lapine offers a delicious solution with 130 completely fiber-forward (gluten-optional) recipes that are organized by your favorite type of carb—noodles, grains, loaves, spuds and more.

Se in passato le donne erano soprattutto casalinghe, mamme e cuoche a tempo pieno, sempre indaffarate ma instancabili, oggi per loro prendersi cura della casa è una scelta, non più un dovere. Sono finalmente libere di fare i lavori più disparati, anche restando a lungo lontano da casa, e non sono più relegate soltanto al ruolo di mogli e madri affettuose, ma possono diventare campionesse olimpiche, ricercatrici, astronaute, manager o designer di successo.