Showing titles in Gastronomy

The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug found in coffee, energy drinks, teas, colas, chocolate, and even pain relievers. Drawing on the latest research, Caffeinated brings us the inside perspective at the additive that Salt Sugar Fat overlooked.

Discover the incredible story of food with A Food Journey. Peter Brenner takes you on a trip through time, starting from the simple meals of early humans to the diverse and exciting dishes of today. Explore how key events like the Agricultural Revolution and the spice trade shaped the world, and learn how ancient empires used grand feasts to show off their power and wealth.

Der preisgekrönte Hollywood-Schauspieler Stanley Tucci lässt uns in sein Leben und in seine Kochtöpfe schauen.

Explore the people, discoveries, and innovations that created the "water of life" in this compelling narrative.

Celebrate Kentucky bourbon, from Angel's Envy and Buffalo Trace to Willett and Woodford Reserve, by exploring the history of the drink, its heritage, influence, and how production affects what you taste in the glass. Each chapter of this volume profiles one distillery, featuring engaging stories of its origins, evolution, and initiatives for the future. Tasting notes for recommended bottles include popular favorites and worthy splurges so you can learn more about your preferred drams and discover exciting new expressions to try. 

CREMO! La nova revolució de Maria Nicolau. Columna publica Cremo!, el nou llibre de Maria Nicolau. Reflexionsgastronòmiques de la cuinera més revolucionària dels últims anys. El fenomen que ha revolucionat la gastronomia. «Cremo!» és el crit d'alerta que s'etziba a les cuines...

This is a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death through the Enclosures, the Reformation, the Industrial Revolution, and the rise of Capitalism to the present day.

The Bourbon Drinker's Companion is a narrative journey into the heart of American craft distilleries, taking listeners from the well-known Jim Beam Booker Noe plant to craft whiskey brewers on the West Coast to the emerging new traditional distillers of the South, in search of America's best whiskey. Bestselling author Colin Spoelman is back to celebrate all things whiskey as he explores the effect branding, taste, region, and distilling processes have on America's beloved and most notorious drink.

Read by the author, Or Rosenboim. A gorgeous, evocative memoir of family, food and migration. 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...

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...

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...

Hoje, depois de décadas de pesquisas científicas e questionamentos à indústria do fast-food, sabemos que os alimentos ultraprocessados são grandes promotores de doenças crônicas não transmissíveis, como diabetes e hipertensão, além de contribuírem para a destruição da natureza, já que se apoiam sobre monoculturas de commodities como soja, trigo, milho e cana-de-açúcar. Também sabemos que a comida de panela feita em casa com ingredientes frescos ou minimamente processados é a melhor opção para nutrir o corpo, fortalecer as culturas regionais e respeitar o meio ambiente.

* 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 백종원 대표...

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 nuestra más reciente posguerra...

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 vale estar prevenido...

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 muchos siglos fueron un...