Gastronomy

deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike....

From the indie rock star of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, comes an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity....

Once again, Bourdain pulls back the curtain, but never pulls his punches, on the modern gastronomical revolution, as only he can....

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy.

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

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"....

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.

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....

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels.

Throughout human history, certain drinks have done much more than just quench thirst....

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders....

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture....

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor....

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams....

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s....

Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly....

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career....

Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner....

Part travelogue, part culinary history, all capitalist critique—comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now....

From one of our most interesting literary figures, former editor of Granta and former fiction editor at The New Yorker, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook and "slave" to Mario Batali....

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more....

An “absolutely transformative” (People) culinary memoir about the relationship between food and family—sustenance and survival—from a chef, award-winning journalist, and daughter of a Holocaust survivor.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible....

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work....

A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen....

"Traditional Mapuche Recipes: Ancestral Cuisine from the Southern World" brings together over 50 step-by-step preparations, inviting readers to explore the profound roots of the "people of the land" through their gastronomy. Each page of this book celebrates how Mapuche foodways have evolved and thrived in southern Chile. From the iconic curanto to nourishing catutos, these recipes create a bridge of knowledge, shared with respect and passion. Beyond ingredients and techniques, it weaves in stories and cultural contexts, allowing us to appreciate each dish as part of a broader heritage. An ...

Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country.

"Traditional Chilean Recipes: A Culinary Journey Through History" is a book that aims to compile some of the finest traditional and heritage recipes from Chile's history, focusing on preserving and celebrating the country’s culinary identity, its influence, evolution, and global recognition. Our primary mission is to recover the cultural heritage these recipes represent, while also providing historical context regarding their origins. The book is divided into nine main categories, each featuring 20 detailed recipes: appetizers, beverages, soups, salads, breads, main dishes, desserts, ...

Cannabis continues to be legalized in a growing number of countries for medical and recreational use, meaning that buying cannabis on the illegal market will likely soon become a thing of the past. Just as with wine or beer tasting, it is very likely that cannabis tasting will soon take center stage in consumer experience prior to purchase. With the new freedom of legal cannabis, the industry has been able to cultivate a wide variety of strains with highly interesting aromas, flavors, cannabinoids, terpenes, and flavonoids. Recognizing their organoleptic characteristics, being able to ...

Este libro de cocina es su próximo libro de recetas favoritas de la India. Ya sea que esté buscando la mejor manera de preparar sus comidas Indias favoritas, o se esté preparando para un viaje a la India y necesite probar la cocina local. Independientemente de las necesidades que pueda tener para probar las recetas favoritas de la India, este libro de cocina está diseñado para brindarle un conjunto completo de recetas que darán forma a su planificación de comida India. Ya sea que desee proporcionar comidas para un restaurante o su hogar, este libro de cocina lo tiene todo cubierto.