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....

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.

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

"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....

For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman’s hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei.

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"....

Discover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook.

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food....

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....

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....

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....

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....

In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival....

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....

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously....

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

In this delightful sequel to her best seller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales of love, life, humor, and marvelous meals....

Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk....

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....

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy....

Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by...

New York Times best-selling author William Alexander takes listeners on the surprisingly twisty journey of the beloved tomato in this fascinating and erudite microhistory....

An intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity from one of the most respected chefs in the world.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America....

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. But it’s not the whole story. A bonus chapter in the audiobook edition centers on Weaver's commitment to right the wrongs of history by cementing one man’s legacy for generations to come. It represents a living promise to give a family back the dream that was denied them in a place and time where dreams were not permitted for all.

Unlock the artisan in you with Advanced Canning Techniques, the must-have guide for anyone passionate about preserving the vibrant flavors of the seasons. This eBook is your passport to becoming a canning connoisseur, whether you’re a novice taking the first steps into the world of jars and lids or an experienced preserver ready to expand your repertoire. Starting with an essential introduction to high-acid foods, you'll delve into the science of pH levels and discover the safety measures critical for successful canning. Master the art of fruit preserves with expert tips on selecting the ...

For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman’s hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei. These are the small moments, events and happenings that gave pleasure before they disappeared. Miso soup for breakfast, packing a suitcase for a trip and watching a butterfly settle on a carpet, hiding in plain sight.

Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It's also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history.

From the citrus groves of Sicily to a taco in Mexico City, In Search of the Perfect Peach takes you on a journey in the pursuit of flavor, with Franco revealing at every step how this incredibly simple desire can lead to radical change. Throughout, he offers us a deeply optimistic vision of how we as consumers can follow flavor to fix the food system and bring joy to our every meal.