Showing titles in Gastronomy

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018 From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. Read by the author, this audiobook is accompanied by a pdf of the recipes from the...

'A beautifully written celebration of food, home, and above all, family' - Jamie Oliver 'So charming and beautiful' - Gwyneth Paltrow 'The most delicious kind of memoir' - The Times Stories and recipes from growing up as the daughter of revered chef/restaurateur Alice Waters: food, family, and...

An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being...

The charming and joyful follow-up book from ‘the nation’s taster in chief,’ Felicity Cloake. If there’s one thing that truly unites Britain, from Aberdeen to Aberystwyth, St Ives to St Pancras, it’s an obsession with breakfast. We all have an opinion on the merits of brown sauce versus...

Explorez l'histoire culinaire fascinante du cacao, d'une relique sacrée amère à notre obsession gourmande quotidienne. Idéal pour enrichir vos trajets ou sublimer un moment de détente, ce récit immersif vous téléporte au cœur des forêts tropicales d'Amérique. Vivez une véritable...

In the beginning, there was the vine. Wine: a drink, a medicine, a ritual and a commodity. Across millennia, it has been used to celebrate and commiserate, as a negotiating tool and a diplomatic gift. But where and when - was it first discovered? And how did it become a worldwide phenomenon?...

'Wry, curious, deeply engaged, often very funny. I loved this book.' Edmund de Waal 'Alex Shulman, as I'm sure you know, was the editor of British Vogue. Now she's written this extremely engaging and enjoyable series of essays - some are memoir, some are social commentary, some are observations...

Uncover the culinary history and human evolution shaping our modern diets, from ancient campfires to supermarkets. Perfect for your daily commute or while cooking dinner, this immersive journey reframes your relationship with nutrition. Leave behind the endless modern fads and step into a...

Uncover how nomads fueled history's largest empire using revolutionary culinary logistics and gritty survival tactics. This immersive historical journey is the perfect companion for your daily commute, transporting you straight into the smoky, moving kitchens of the Eurasian steppe. Feel the...

*Narrated by the Author* An unforgettable collection of recipes inspired by ten diverse, moving stories of Holocaust survivors and WWII heroes, from James Beard Award–winning chef Alon Shaya with author June Hersh. Memories of a Good Meal is a culinary journey that celebrates the tenacity of...

Florence Fabricant—celebrated New York Times food writer for more than 50 years—recounts a life defined by the insatiable search for new dining experiences, tracing the evolution of food and restaurant culture in the United States and abroad, and her instrumental role in revealing it, along...

A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s...

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. 

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post “Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's...

"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...

A master chef shares the secrets to a delicious life, both at the dinner table and beyond. From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation...

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

Da disastroso errore enologico a simbolo supremo del lusso storico, ecco come un vino ribelle ha conquistato le corti. Questo racconto ti trasporta dalle fredde cantine agricole ai saloni sfarzosi, offrendoti un ascolto elegante e avvincente. È la narrazione perfetta per arricchire i tuoi...

Mergulhe na história global não-ficcional e descubra como um grão mundano financiou impérios e inflamou revoluções. Transforme seu deslocamento diário em uma imersão investigativa pelas rotas marítimas, plantações e embates que moldaram o mundo moderno. Enquanto saboreia sua xícara...

A história cativante de como um erro de fermentação transformou um vinho desastroso no maior símbolo global de luxo. Nas adegas geladas e imprevisíveis da França, viticultores enfrentavam garrafas que explodiam e safras arruinadas, lutando arduamente contra a própria natureza. O que...