Showing titles in Gastronomy

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."

One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with...

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

Brought to you by Penguin. For centuries, Mount Etna has sent lava to engulf the towns and villages, terraced fields, orchards, vineyards, and citrus groves that nestle across its slopes. But still it remains home to a quarter of Sicily’s population. Why? Because Etna has always rewarded her...

Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller. A lot has changed since then - for the subculture of chefs and cooks, for the restaurant business, and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present.

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. Such has been her passion that she has travelled across the country and to various corners of the world - crushing, grinding, frying and tasting - in a bid to understand every aspect of these magnificent ingredients.

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. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur...

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.” From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon...

The kitchen is often the heart of South Asian homes. Muslim South Asian kitchens, in particular, are the engines of an entire culture. The alchemy that takes place within them affects nations and economies, politics and history, and of course human relationships. There is proof of it in Desi Delicacies, Claire Chambers’ anthology of essays, stories and recipes supplied by some of the region’s most well-loved writers, historians and chefs.

Chinese was the first truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved food cultures and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking has ensured that few foreigners experienced anything of the richness or sophistication of China's local food traditions - but today that is beginning to change.

Filled with accessible strategies to help you heal from within through the foods you eat, FOOD THERAPY explores the vital connection between nutrition, stress, and trauma recovery. Eating is arguably the most somatic type of therapy. It involves little thought, the body does most of it for you...

Take a captivating journey into the heart of one of the world’s most iconic whiskey brands with Jack Daniels: Behind the Bottle. This comprehensive book uncovers the incredible story of the distillery, tracing its roots from its humble beginnings to its rise as a global powerhouse in the...

With mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation. This program is read by the author. "What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female...

Cheese Trekking recounts the author’s experiences visiting pastoral communities and cheesemakers in various countries and explains how cheeses can be local manifestations while also representing global archetypes, strategies that have been adopted in many places. It describes the constellations (a range of complementary milk foods that utilize all byproducts of cheesemaking) of various regions through a wide-angle lens. The central premise is that milk has a terroir, born from the plants and ecology of a landscape, that is concentrated via ruminant digestion and lactation.

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...

Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary...

Brought to you by Penguin. THE INSTANT SUNDAY TIMES BESTSELLER - DISCOVER THE MOUTHWATERING FOLLOW-UP TO HIS BESTSELLING MEMOIR, TASTE ‘Sharing food is one of the purest human acts' Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of...

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world.

'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny' CLAUDIA RODEN 'Brilliant. I couldn't put it down' RUKMINI IYER 'Completely dazzling' JIMI FAMUREWA 'Endlessly inspirational' NIGEL SLATER The iconic New Yorker and Vittles food writer asks: Why do we eat the way we...