Showing titles in Gastronomy

Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary...

A NEW YORK TIMES NOTABLE BOOK Food dominates our every waking minute: Hype restaurants. Allrecipes. The Great British Bake Off. In this dazzling cultural history, bestselling food writer Ruby Tandoh (author of Cook As You Are) traces how—and why—we’ve all become foodies. “Ruby Tandoh is...

INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a...

From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity. In this exquisite story of family, food, grief...

Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. A middle class kid from New York’s East...

Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux....

The funny, poignant memoir of one man’s struggle to come to terms with his celiac diagnosis, forcing him to reexamine his relationship with food. When Paul Graham was suddenly diagnosed with celiac disease at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza...

Bloomsbury presents A Beautiful Pint by Ian Ryan, read by Seán Burke. What makes a perfect pint of Guinness? What are the criteria for a great pub? And where can you find them? Ian Ryan, founder of Sh*t London Guinness and Beautiful Pints, can answer these questions and help you find a...

In this engrossing memoir, Marion Nestle reflects on how she achieved late-in-life success as a leading advocate for healthier and more sustainable diets. Slow Cooked recounts of how she built an unparalleled career at a time when few women worked in the sciences, and how she came to recognize and reveal the enormous influence of the food industry on our dietary choices.

When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.

Today, a new movement is under way, bringing Christians of every denomination, age, race, and sexual orientation together around dinner tables. Men and women nervous about stepping through church doors are finding God in new ways as they eat together. Kendall Vanderslice shares stories of churches worshiping around the table, introducing listeners to the rising contemporary dinner-church movement. We Will Feast provides vision and inspiration to listeners longing to experience community in a real, physical way.

Having conquered the world's taste buds and established itself as a staple in our daily lives, coffee has mirrored the moods and movements of society for centuries - yet, how much do we know about its history? In his riveting new book, A Short History of Coffee, Gordon Kerr investigates the fascinating history behind the global obsession with coffee, from its Ethiopian origins, the legends, myths, geographical locations and somewhat eccentric characters that have helped make it the staple that it is today.

Modern beer has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.

You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.

THE MYTHS SURROUNDING THE WORLD'S FAVOURITE DISH, DEBUNKED Did Marco Polo bring pasta back from China, or is that a myth? How did the Neapolitan "macharoni" turn into the ubiquitous spaghetti? Is it even an Italian dish? Hundreds of shapes and thousands of recipes give expression to the culture...

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. Steve Hoffman is a perfectly comfortable...

A comprehensive, practical introduction to the often misunderstood world of olive oil—with recipes for appetizers, pasta, sauces, and desserts—from the founders and producers of the acclaimed EXAU Olive Oil brand. Humans have produced and enjoyed olive oil for thousands of years, but...

The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug found in coffee, energy drinks, teas, colas, chocolate, and even pain relievers. Drawing on the latest research, Caffeinated brings us the inside perspective at the additive that Salt Sugar Fat overlooked.

Mark Kurlansky, winner of the James Beard Award for Excellence in Food Writing, leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. This wonderful collection contains essays by Plato on the art of cooking, Pablo Neruda on french fries, and many other writers on the passions of cuisine.