Showing results for "Heat" in Gastronomy

From one of our most interesting literary figures – former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs – a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard...

In the winter of 1996, writer Michael Ruhlman donned a chef’s jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. His vivid and eye-opening record of that experience, The Making of a Chef, takes us into the heart of this...

From one of our most interesting literary figures – former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs – a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard...

NATIONAL BESTSELLER From the James Beard Award–winning blogger behind The Everywhereist come hilarious, searing essays on how food and cooking stoke the flames of her feminism. “With charm and humor, Geraldine DeRuiter welcomes us into her personal history and thus reconnects us with...

Embark on a fast-paced culinary history of how a tiny, painful fruit sparked global trade and transformed human diets. Perfect for an energizing commute or an afternoon cooking session, this sensory adventure traces the explosive spread of fiery ingredients from ancient Indigenous communities to...