Showing titles in Gastronomy

From the citrus groves of Sicily to a taco in Mexico City, In Search of the Perfect Peach takes you on a journey in the pursuit of flavor, with Franco revealing at every step how this incredibly simple desire can lead to radical change. Throughout, he offers us a deeply optimistic vision of how we as consumers can follow flavor to fix the food system and bring joy to our every meal.

Food is the primary way andrea bennett connects with the world. They worked in the restaurant industry for a decade, and though they don’t eat much meat and can’t eat gluten, they take as much pleasure in food as Jeffrey Steingarten, Anthony Bourdain, or Guy Fieri. When they want to show someone they care, they cook them a meal. The essays in Hearty offer a snapshot of the North American cultural relationship to food and eating.

Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It's also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history. 

Join Australian cook Adam Liaw as he investigates the science and history of our five tastes - sweet, bitter, salty, sour and umami. Our taste for salt is vital to our biology but it also turned food into a commodity underpinning global economics for thousands of years. Sweetness that once guided our evolutionary forebears to energy-rich fruits is now used to sell us soft drinks. Deliciously immersive, this epic Audible Original unravels how taste has shaped our food, our society and our planet.

The Apple: A Delicious History tells the engrossing and richly informative story of a fruit with a unique attachment to the human story. The 10,000-year tale of the round and pleasantly crunchy products of the trees of the genus Malus embraces not only culinary, horticultural, social and commercial history but also age-old traditions in mythology, folklore and religion.

Lola Milholland grew up in the nineties, the child of iconoclastic hippies. Her mom—energetic and intense at work and at play, whether at her job marketing for an agricultural co-op or paddling down a river, fat spliff in hand—had spent her life revolting against the strictures of her American and Filipino upbringing. Her dad, a child of the eastern Oregon desert, was a jovial documentary filmmaker and historian who loved to collect ephemera.

In this poignant, delicious memoir, American tax preparer and food writer Steve Hoffman tells the story of how he and his family move to the French countryside, where the locals upend everything he knows about food, wine, and learning how to belong. Steve Hoffman is a perfectly comfortable...

お祭りで食べる「あの味」の意外な起源

The Times Food Book of the Year. A soul-searching memoir for foodies everywhere. Let award-winning food writer Clare Finney take you on a passionate exploration of food and love. From family feasts to comfort food, first dates to office cake; how does what we eat define us, and the relationships...

* 본 오디오북을 위해 특별히 저자 송원섭 님이 프롤로그를 직접 낭독해 주셨습니다. "대한민국 최고의 요리연구가들과 함께하는 미(味)식 대장정, JTBC [양식의 양식]을 책으로 만나다!" 국내 최고의 요리연구가...

Este audiolibro compendia la historia de España a través de sus cocinas y despensas, desde los caníbales y carroñeros de la cueva de Atapuerca hasta la increíble —y sin embargo cierta— invención de la tortilla de patatas sin patatas y sin huevos de...

The book is in three sections. Elizabeth Robins Pennell (February 21, 1855 - February 7, 1936) was an American writer who, for most of her adult life, made her home in London.

La responsabilidad de los comensales es preguntarse de dónde viene el producto que consumen en sus mesas. La gastronomía es una fuente de empoderamiento social, nos comentan Benjamín Castro y Gabriela Rentería, dos activistas...

Estos ocho relatos hacen parte de las leyendas de distintos países iberoamericanos, pero los trasuntos literarios con que los presenta Gonzalo España los hace novedosos para la mayoría de los lectores: su tono de veracidad provoca la inquietante certidumbre de que más...

Elsa Navarrete, una mamá viajera, periodista y experta en viajes nos platica acerca de algunos consejos para viajar con niños; destinos recomendados y los miedos que hay que trascender...

Desde la recolección hasta el momento en que llegan al plato, platicamos con Josefina López Méndez, chef oaxaqueña, acerca de la práctica ancestral de comer insectos y su importancia en la alimentación...

Hoy son tan habituales que cuesta creer que alguna vez fueron objetos de lujo. Hoy están en todas las cocinas, como algo más, a veces incluso olvidadas. Hablamos de las especias, una mercancía no demasiado útil, carentes de valor nutricional o medicinal, que durante...

¿Cómo eran los sabores del Virreinato? ¿Qué recetas se seguían en el convento de San Jerónimo? ¿Cuáles platillos preparaba sor Juana Inés de la Cruz? A través de treinta y ocho recetas originales, la talentosa escritora Mónica Lavín y la reconocida historiadora Ana Benítez se...

Their authentic podcast conversations spill over the pages of this book and explore how the kitchen can be a place where the things we care about most in the world are reflected in the foods we prepare and the way we prepare them. In a world where disconnection from the earth, our food, our faith, and each other is becoming the norm, Weston and Woofenden bring together voices of hope who are working for a world of organic reconnections. They invite us to dig deeply into the complexity of ecology and food systems, as well as how faith communities are connected to them.

Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine. But neither job nor man delivered on her dreams, and in the...