Showing results for "Business" in Gastronomy

In this brilliant new book, one of the world’s leading restaurateurs shares wit and wisdom from a distinguished 40-year career and offers deep insight into some of life’s most intriguing issues. 'Wildly, warmly and wonderfully readable and revealing' Stephen Fry 'A true masterpiece that...

One of the most influential economists of the decade-and the New York Times bestselling author of The Great Stagnation-boldly argues that just about everything you've heard about food is wrong. Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social...

A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. “Black, White, and...

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his real story… This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult...

The Widow Clicquot epitomizes glamour, style and luxury. In The Widow Clicquot, Tilar J. Mazzeo brings to life – for the first time – the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin, who, after her husband's death, defied convention by assuming the reins of the fledgling wine business they had nurtured together. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time.

In this celebration of the comfort and community to be found in a warm, well-made cup of chai, Kevin Wilson offers readers his famous chai recipes alongside meditations on how to live a simple yet full life. Dubbed “the CEO of Chai” by Bon Appétit magazine, Kevin Wilson is an expert on all...

“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story."" —Wall Street Journal Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid...

Il cibo è cultura perché ha inventato e trasformato il mondo. È cultura quando si produce, quando si prepara, quando si consuma. È il frutto della nostra identità e uno strumento per esprimerla e comunicarla. Una grande opera di sintesi da uno dei massimi storici dell'alimentazione. Massimo Montanari insegna Storia medievale e Storia dell'alimentazione all'Università di Bologna.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

“The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. *Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is...

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard...

Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in...

Discover the underdog story of the improbable rise of small-batch distilling in America. This bracingly written, fast-paced work traces the relationship of Americans to spirits such as bourbon, scotch, vodka, gin, and rum. And it presents the full story of a plucky band of entrepreneurs who disrupted the nation's conception of how those libations could appear and taste - and how much they could cost.

Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

Goose Island opened as a family-owned Chicago brewpub in the late 1980s, and it soon became one of the most inventive breweries in the world. In the golden age of light and cheap beers, John Hall and his son Greg brought European flavors to America. With distribution in two dozen states, two brewpubs and status as one of the twenty biggest breweries in the United States, Goose Island became an American success story and was a champion of craft beer. Then, on March 28, 2011, the Halls sold the brewery to Anheuser-Busch InBev, maker of Budweiser, the least craft-like beer imaginable.

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda...

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda...

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda...

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda...

このオーディオブックは、創業明治13年という東京・新橋の老舗すき焼き「今朝」(いまあさ)の5代目当主・藤森朗氏が、偉大なるごちそう「すき焼き」を語り尽くします。 なぜすき焼き屋の老舗には「今」の字が付く店が多いのか、なぜすき焼きというのか、そもそも日本ではいつから牛肉を食べるようになったのかなど、すき焼きの歴史に始まり、よりおいしい食べ方、すき焼きにマッチする日本酒・ワインの種類まで、今すぐにでも食べに行きたくなるようなすき焼きの魅力を余すところ無く語っています。聞き手はジャーナリストの高野光一郎。日本の伝統・文化の良さを再発見し、発信していくbeginningsレーベルの第2弾(C) Beginnings