Showing titles in Cooking

Bloomsbury presents The Omnivore's Dilemma by Michael Pollan, read by Scott Brick. 'The foundational text that allowed us to re-understand food' Professor Chris van Tulleken 'Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits.' The New...

Welcome to Tenderness. Our doors are always open. Need a pick-me-up? Visit the Tenderness convenience store in Mojiko, Kitakyushu. A sweet treat to lift your spirits. A quiet place to talk over a warm meal. A kind word when you need it most. The sound of the sea in the distance. You'll always...

This audiobook is narrated by an AI Voice. Trae los vibrantes sabores de Oriente Medio a tu cocina con recetas veganas sanas y satisfactorias inspiradas en una de las tradiciones culinarias más celebradas del mundo. 75 deliciosas recetas veganas de Oriente Medio presenta una colección...

この番組は、 喫茶店のカウンター席で繰り広げられる中身があったり無かったり、記憶に残ったり残らなかったりするトークを一人喋りでお送りする番組です。 京都市千本上立売、パーラー喫茶結社の店舗より、毎週金曜22時頃お送りして参ります。 Instagram / X : @tera_s622

Every dish tells a story. Every flavor carries a piece of history. And every meal connects us to people, places, and traditions far beyond our own tables.The World on a Plate takes you on a fascinating journey through the food, cultures, and culinary traditions that shape our world.From the bustling street markets of Asia to the family kitchens of Europe, from ancient recipes passed down through generations to iconic dishes that have traveled across continents, each episode explores the remarkable stories behind what we eat.Discover how ordinary ingredients changed the course of history, why ...

Get to know New Orleans and Louisiana through the stories of the people who call them home. On Below Sea Level with Luka Cutura, Seven Three Distilling’s Head Distiller explores the history, traditions, and everyday life that give this place its character.From forgotten chapters of New Orleans history to the food and music that bring people together, Luka takes a closer look at how the past lives on in the city today. Along the way, he shares stories from Seven Three Distilling and the local roots of the spirits they make. Pull up a chair and join Luka for a conversation about Louisiana, ...

Saving Bread explores sourdough, grain, fermentation, craftsmanship, and the people keeping real bread alive. Join baker and educator Allison White for practical lessons and thoughtful conversations with bakers, millers, farmers, oven makers, and others shaping the future of bread.Long live real bread.

La cucina italiana è fatta, prima di tutto, di prodotti. E i prodotti sono fatti di territorio, di storie familiari, di genialità nel lavoro, di tradizione e di innovazione. In Questa è Cucina Guido Mori entra nelle botteghe, nei forni, nelle trattorie e nelle aziende agricole per raccontare l'ecosistema che rende unico un prodotto: il territorio, la tecnica, le persone, la cucina e l'accoglienza. Interviste lunghe, senza fretta, con artigiani, cuochi e produttori. Il progetto nasce dal libro Questa è cucina (Gribaudo, 2025).

Scott Breard, CEO of DiRoNA (Distinguished Restaurants of North America), sits down with the chefs, owners and general managers of DiRōNA-awarded restaurants to talk about what sets each one apart. The conversations range from the people and history behind each restaurant to the role hospitality plays in its dining room, and what it takes to deliver a high-quality guest experience, night after night. Every restaurant tells its story differently. That's the point. DiRōNA recognizes fine dining across the United States, Canada, Mexico and the Caribbean.

The Boilermaker Hospitality Podcast explores life, work and culture through the exciting world of food, drink and entertainment.A lively, magazine-style show exploring the latest industry stories. Expect lively discussions that take us into business, music, design and beyond.Hosted by Patrick McLean, alongside regular co-host and commercial interior designer Natasha Gupta, the show combines industry insight, creative thinking and a healthy dose of curiosity.From big names to fresh faces, expect engaging stories, fresh ideas and plenty of interesting characters along the way.One Industry. Many ...

ショークラブ「CHECHECHE」オーナーで北九州を拠点に活動する現役ポールダンサー、パク・チェサンとRKBアナウンサー髙見心太朗が、ここでしか聞けないディープなトークを展開します。 異色のコンビでお送りするディープなトーク満載。聴いたらちょっと刺激的で眠れなくなっちゃうかも⁈グルメなチェサンがおススメする北九州の知られざる隠れ家グルメやユニークなサブカルチャー、最新のグローバルトレンドもCHECK！またリスナーお悩み...

Fully Fermented is the podcast of Food and Beverage conversations. Hosted by Award Winning Distiller Matt Lange and James Beard nominated chef Jon Nodler, each episode of Fully Fermented will take a deep dive into a topic in the world of Food, Beverage and the Hospitality Industry. Whether you're a foodie, industry vet, eater or drinker, you will find engaging conversations with expert guests and stories of the struggles, successes, joys and frustrations of this crazy business.

The oldest yoga institute in the world now brings you the ultimate Sattvik cookbook that will enhance your positivity quotient and become an inseparable part of your life.

Whisky Rising: The Second Edition is the most up-to-date, comprehensive resource on Japanese whisky. This fully updated guide by whisky authority and Japanese whisky expert Stefan Van Eycken takes you on a tour of some of the most coveted whiskies in the world. Japanese whiskies have become some...

NEW YORK TIMES AND INTERNATIONAL BESTSELLER! Dr. Mindy Pelz has helped millions of women worldwide embrace the health benefits of fasting. In Eat Like a Girl, she shows how to enhance your fasting lifestyle with over 100 delicious, nutrient-dense recipes designed specifically to support...

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...

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and...

Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving cafe quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home.

Indian cuisine has a rich legacy of myriad faiths, history, food invasions, cultural landscapes and rituals. This book is richly spiced with the author's memories and personal stories bringing the flavors of India alive. The narrative is peppered with food stories of India, the place of food in sacred worship, food etiquette, and taste memory. When the author travels through diverse regions, she explores food rituals, myths and traditions.

你好！Whether you're saying 'nihao' for the first time or debating China's tech trends in Mandarin – welcome to Chinese Around You, where language meets living culture! As a TESOL educator with 10,000+ teaching hours, I’ve seen learners struggle with two things: 1️⃣ Finding materials that grow with their level (from HSK1 beginners to HSK6+ advanced learners) 2️⃣ Understanding the ‘why’ behind Chinese habits– not just the language, but the culture that shapes it That’s why every episode gives you: ✅ Multi-level nuggets: HSK words explained through real-life ...