Showing titles in Food & Wine

From Cody Reiss (comedian, writer, and former cook at Chez Panisse), To Taste explores the intuitive side of food and cooking. Each episode, Cody and an expert dive deep into a new food, exploring every question, variable, and challenge you might face when trying to make it at home. The goal is to help you learn to cook intuitively, to your own taste, without a recipe.

Ready to create perfectly cooked, flavorful meals that take the stress out of mealtime? Discover the 'Sous Vide Cookbook for Beginners', your all-in-one guide to quickly crafting mouthwatering main and side dishes. Comprehensive Equipment Guide: This sous vide cookbook provides a detailed overview of essential equipment, perfect for beginners. The recipe book includes descriptions and usage tips, ensuring you master the art of sous vide at home and easily create delicious meals. Diverse Recipe Collection: Discover a variety of main and side dishes in our sous vide cookbook. Recipes are ...

Bananas Every Which Way is your ultimate guide to enjoying bananas like never before! From breakfast bowls and no-bake desserts to cultural trivia and health benefits, this fun, flavorful collection brings you everything you didn’t know you needed about the world’s most beloved fruit. With 20 information-packed chapters and a delightful mix of recipes, humor, and creative inspiration, this is more than just a cookbook—it’s a joyful celebration of bananas in all their forms. Whether you’re a casual snacker, an experimental home cook, or a full-fledged banana enthusiast, there’s ...

Join hosts Bill Green and Jerold Colton on Uncorked, a captivating conversational podcast that blends wine, business, and life into one flavorful journey. Ea...

Unraveling the many myths and misconceptions surrounding America's most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America's political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.

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.

This is a tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared.

Are you ready to take control of chronic inflammation, reclaim your health, and embrace an energy-filled life? This empowering 2-book compilation combines science-backed insights with practical solutions to guide you toward lasting wellness.

The Smithsonian's National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay. These are the wines that won at the now-famous Paris Tasting in 1976, where a panel of top French wine experts compared some of France's most famous wines with a new generation of California wines. Little did they know the wine industry would be completely transformed as a result....

When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.

In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette - which later beat out professional bakeries to win the "Best Baguette of DC" - but his knowledge of bread, from seed to table.

In today's fast-paced world, maintaining a healthy lifestyle can seem like a daunting challenge, especially when juggling a busy schedule. 30-Minute Keto Meals for Busy Professionals is the definitive guide to adopting a ketogenic lifestyle without sacrificing time or flavor. This book is designed specifically for busy people who want to achieve their health goals while maintaining demanding careers.

"Wine is, above all, about pleasure. Those who make it ponderous make it dull.... If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." So wrote the renowned wine expert Kermit Lynch in the introduction to Adventures on the Wine Route, his ultimate tour of France, especially its wine cellars. The "magic" of wine is Lynch's subject as he takes the listener on a singular journey through the Loire, Bordeaux, the Languedoc, Provence, northern and southern Rhone, and Burgundy.

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity.

When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.

France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate.

Join hosts Bill Green and Jerold Colton on Uncorked, a captivating conversational podcast that blends wine, business, and life into one flavorful journey. Ea...

TASTE – A Cookbook Companion to DREAM, Book One of the CATWALK Series Step into the world of Dream through the flavors that shaped its unforgettable characters. TASTE is the first cookbook companion to S. Q. Orpin’s contemporary women’s fiction saga, blending the glamorous life of a Los Angeles model with the warm, grounded charm of a small Pacific Northwest town. From indulgent brunches and bakery-style treats to cozy main dishes and decadent desserts, TASTE features recipes inspired by the dramatic highs and heartfelt moments of Dream. Whether it’s a shared meal between friends, a...

Join hosts Bill Green and Jerold Colton on Uncorked, a captivating conversational podcast that blends wine, business, and life into one flavorful journey. Ea...