Showing titles in Gastronomy

When journalist Isabel Vincent befriends Edward, both are at a crossroads: He wants to follow his late wife to the grave, and she is ready to give up on love. Isabel's friend, Edward's daughter, lives far away and has asked Isabel to check in on her dad in New York. At first Isabel is just doing her duty. But soon this charming, elegant, cultured man has become her dear friend. She gives him a reason to go on without his beloved wife of 72 years, and he gives her a renewed faith that happiness is possible.

O lugar da Paola Carosella sempre foi a cozinha – até que a fama, a pressão do julgamento constante e a polarização política no país que ela escolheu para viver tiraram até isso dela. Na tentativa de achar um caminho de volta, a renomada chef de cozinha e apresentadora achou as respostas que ela procurava nos livros de uma ensaísta norte-americana: M.F.K. Fisher.

The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

Long before the advent of conventional farming methods - which have focused on constant growth, human intervention, and genetic homogeneity - the apple had already grown to become the ubiquitous all-American symbol it is today. Known for their hardiness, ability to adapt to new environments, natural diversity, and plentiful bounty, wildly grown apples were once known as “America’s fruit” throughout the trading world.

‘A delightful odyssey through the history, nostalgia, fascination and British love of cake. Quirky, charming, and fun.’ PRUE LEITH The British take cakes seriously. We hold strong opinions about how to bake a brownie with the perfect squidge, the correct proportions of icing to sponge, and...

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

“Amazing stories . . . Intimate portraits of how [these five ruthless leaders] were at home and at the table.” —Lulu Garcia-Navarro, NPR’s Weekend Edition Sunday Anthony Bourdain meets Kapuściński in this chilling look from within the kitchen at the appetites of five of the twentieth...

From fussy eater to professional food critic, Jimi's story is 'a culinary journey like no other' - JAMIE OLIVER 'An insightful, engaging and often profound memoir' BEE WILSON, The Sunday Times 'Exquisite, evocative writing' ANDI OLIVER 'A rich and nourishing story of food and identity' ANGELA...

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters...

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two - one a palaeoanthropologist, the other a molecular biologist - to begin exploring the many intersections between science and wine. This audiobook presents their fascinating, freewheeling answers to the question.

The kitchen is often the heart of South Asian homes. Muslim South Asian kitchens, in particular, are the engines of an entire culture. The alchemy that takes place within them affects nations and economies, politics and history, and of course human relationships. There is proof of it in Desi Delicacies, Claire Chambers’ anthology of essays, stories and recipes supplied by some of the region’s most well-loved writers, historians and chefs.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate...

‘This book can’t give you a six-pack in seven days or the skin of a supermodel. But I can promise that if you make even a few of these adjustments, your eating life will alter for the better in ways that you can sustain.’ This Is Not A Diet Book is a collection of calm, practical tips and...

En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario. Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.

Der preisgekrönte Hollywood-Schauspieler Stanley Tucci lässt uns in sein Leben und in seine Kochtöpfe schauen.

One of the most influential economists of the decade-and the New York Times bestselling author of The Great Stagnation-boldly argues that just about everything you've heard about food is wrong. Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social...

The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review “Fast-paced adventure...

In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. 

Though a relatively young country, Italy’s culinary identity has been simmering for centuries, shaped by a shared gastronomic culture. From the dormice and garum of the Roman Empire to the heresy of pineapple pizza, A Bite-Sized History of Italy traces this legacy, offering a delicious romp through millennia of culinary tradition and transformation.