Gastronomy

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink....

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

Throughout a career spanning 30 years, well-known food critic and writer (and little-known collector of spice grinders of eclectic origin) Marryam H. Reshii has had a relentless love affair with spices....

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

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"....

So much of our human body is made up of salt that we'd be dead without it...

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy....

A heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction....

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....

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere....

 The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning....

The Measure of Her Powers showcases Fisher's versatility, providing new listeners and loyal fans alike with a sampler from her wide-ranging body of work....

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....

When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels and sharing recipes that are good for the soul....

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

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London....

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food....

Since its earliest days, The New Yorker has been a tastemaker: literally....

A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in this nutrient....

In Letters to a Young Chef, Daniel Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place....

Part travelogue, part culinary history, all capitalist critique—comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now....

It was the most expensive bottle of wine ever sold. In 1985, at a heated auction by Christie’s of London, a 1787 bottle of Château Lafite Bordeaux - one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson - went for $156,000....

“The ultimate truffle true crime tale” (Bianca Bosker, New York Times best-selling author of Cork Dork) - a thrilling journey through the hidden underworld of the world's most prized luxury ingredient....

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....

In Nourishing Diets best-selling author Sally Fallon Morell debunks diet myths to explore what our ancestors from around the globe really ate - and what we can learn from them to be healthy, fit, and better nourished, today....

From Erin French, owner and chef of the critically acclaimed The Lost Kitchen, comes a life-affirming memoir about survival, renewal and the pleasure of bringing joy to people through food.

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.

In Dusty Booze: In Search of Vintage Spirits, journalist Aaron Goldfarb goes on an adventure in vintage spirits. This is an intoxicating story of obsessives on the hunt for old bottles of whiskey, tequila, rum, chartreuse—you name it—from estate sales, grandpa's liquor cabinet, and out-of-the-way and inner-city liquor stores that may just have a case or a few bottles lying around in the basement.

From family feasts to comfort food, first dates to office cake; how does what we eat define us, and the relationships we have with others? Finney investigates the role that food plays in modern society, exploring how eating unites us in varied ways throughout our lives. She discusses her own childhood spent in her grandmother’s hotel kitchen. She talks about the meals and recipes that have shaped the person she is today.

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.