Showing titles in Cooking

The idea of the unspoilt and unchanging village is one of the most potent in the English imagination. Yet the English village is plainly dying. The unaltered rhythms of village life have all but vanished. But not without a trace…they exist in the voices of men and women for whom the old ways were life-shaping realities. Richard Askwith describes a journey in search of the true country dwellers.

Written as a series of vignettes, this rewarding book recounts the life and adventures of respected writer Mary Fisher. Decades of travel through America and Europe supply the fodder for these tales, with wonderful details of the people, places, foods, and thoughts that have flavored her journey.

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...

Do you turn to food when you're feeling bored, depressed, or anxious? Do you judge your body for not fitting into some ideal shape or size? If so, you aren't alone. Diet culture has sabotaged our relationship with food and our bodies. As a result, many of us are confused - attaching shame to our food choices and judging our bodies. It's time to break free! Savor Every Bite offers powerful mindfulness and compassion practices for soothing difficult emotions and cultivating positive coping strategies. 

Bloomsbury presents Fermentation by Rachel de Thample, read by Hugh Fearnley-Whittingstall and Gabrielle Glaister. Winner of the Guild of Food Writers Specialist or Single Subject Award 2021 In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which...

Cabernet and Pray is a podcast for people who still have questions about Jesus but have complicated feelings about the church and Christianity. Hosted by Jeremy Jernigan (a recovering megachurch pastor), each episode pairs a glass of wine with honest conversations about the Bible, deconstruction, reconstruction, and what it means to explore faith outside of the boundaries of the theological mainstream. If you've ever felt like your doubts disqualified you, or you've wondered whether there's a version of Christianity that can hold your questions without flinching, then you've found your people....

This is Under Bench Staples - a podcast reacting episode to episode (somewhat) to MasterChef Australia from the perspective of two Irish food writers, watching several months behind it's broadcast in Australia! Watch MasterChef Australia on "W" in the UK & Ireland, and on the UKTV Player.Watch the episode in the description, then listen to our thoughts! Share your thoughts on Insta or Twitter - @gastrogays Hosted on Acast. See acast.com/privacy for more information.

An introduction to the wines of Italy by region and grape, telling the story of how the history of the country shaped Italian wines and how modern winemakers are looking to the past to revive the industry. From award-winning sommelier Shelley Lindgren, who has long been recognized (and now...

You don’t have to turn to food in difficult times. Well Nourished shows you how to develop a mindful relationship with food as you nourish yourself emotionally. There is much more to nourishing yourself than simply eating food. After a long day of feeling run down and exhausted, what you’re...

Knives Down, Mics (or forks) Up! Dig into Dani Venn and Conor Curan's (Masterchef Alumni) platter of opinions as they dish up weekly recaps and commentary on what's hot and what's lukewarm in the Masterchef kitchen series 14.

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...

Great Scotts - A podcast about the Provenance of Food and Wine! Geoff Scott has spent a lifetime cooking, teaching and talking about food. Scott Wilson has spent more than 30 years eating and drinking his way through New Zealand's food and wine scene. Together, they are Great Scotts. A slightly educational and very entertaining podcast about food, wine, and provenance. Drawing on their years of experience and the friendships and adventures along the way, Geoff and Scott bring a mix of insight, humour and genuine curiosity to every conversation. From iconic chefs and winemakers to emerging ...

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...

Winner of the Food Season's Narrative Cookery Book Award With insight and love, Ahsan guides us through the vibrant flavours and captivating story of Bengali food and its place in Britain. Beginning with the arrival of her grandfather, Habib, in Manchester in the 1950s, this is a spellbinding...

*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...

Step into "Dadi Ki Rasoi", where host Bani unlocks the treasured memories and delightful recipes from grandmothers across India! Through Bani's storytelling, immerse yourself in the nostalgic tales and flavors that defined Dadi's kitchen. This podcast is a heartfelt tribute to the warmth and wisdom of our dadis, sharing their culinary secrets and the stories behind each dish. Join us as we rediscover the essence of homemade goodness and preserve these precious memories for generations to come.

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture.

Bloomsbury presents Tart by Slutty Cheff, read by Charly Clive. ‘It’s the two best things in the world: food and sex.’ Slutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless...

The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for Sunday lunch and for snacks. These are meals I make when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I’m feeling energetic, lazy, hungry or late. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. 

Goodbye high-protein, hello fibre! Fibre is more powerful than many life-saving drugs: its importance in our diet and impact on our overall health and wellbeing cannot be understated. Yet, 96% of us aren’t consuming enough. Sunday Times bestselling author and industry-leading nutritionist...