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....

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....

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.

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....

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

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.

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"....

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history....

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....

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....

From the beloved, best-selling author of All over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, his mother....

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink....

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....

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 first definitive reference book to describe, region-by-region, how the great wines of Europe should taste....

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....

Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird....

In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students...

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom....

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

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution....

Chronicling the making, merchandising, and drinking of wine through millennia, this new edition is fully updated to include Johnson’s view of the evolution of wine over the past 30 years....

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....

Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head-on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish.

Dominick (Dom) Thompson comes from the West Side of Chicago, where he was lured into the drug trade, as much for comradeship as for power and money. One summer, he agreed to a last hustle. It was a sting, and Dom went to federal prison. It was there in his darkest hour that he had the revelation that brings us Eat What Elephants Eat—to heal his body and soul, he vowed never again to harm another sentient being. Like the peaceful, intelligent African giants, he would start by eating only plants, too.

Unlock the timeless art of preserving with "Food Preservation Mastery," the ultimate guide for anyone looking to delve into the world of canning, dehydrating, and fermenting. Whether you're a seasoned preserver or a curious beginner, this eBook provides everything you need to transform fresh produce into long-lasting culinary delights. Dive into the fascinating history of food preservation and explore its crucial role in modern living. Learn the science behind techniques that keep flavors fresh for months and even years, and then start your preservation journey with a comprehensive list of ...

Whether he is in search of a foolproof formula for sourdough bread or the most sublime French fries or the perfect piecrust, he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment.

Prepare to unearth the hidden truths of whiskey history in Whiskey Lore: Volume One, a groundbreaking exploration of 24 popular whiskey myths that have shaped our understanding of the world’s great spirits. With meticulous research and a talent for captivating storytelling, Drew Hannush takes listeners on a journey through the forgotten corners of whiskey’s past, shedding light on the stories that are too often oversimplified or misunderstood.