Showing titles in Gastronomy

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.

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....

Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, Laurie Colwin: these smart, engaging, revolutionary, and creative twentieth-century women were all profoundly influenced by their own relationships to food, drink, and other elements of sustenance.

In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.

INSTANT NATIONAL BESTSELLER AND SHORTLISTED FOR THE 2019 TASTE CANADA AWARDS AND THE RAKUTEN KOBO EMERGING WRITER PRIZE. For fans of Eat Pray Love, Wild, and H is for Hawk, The Measure of My Powers is the story of one woman's search for self-love, experienced through food and travel. "With...

“The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. *Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is...

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.

A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s...

In this witty and candid autobiographical mock epic, Fussell survives a motherless household during the Great Depression, gets married to the well-known writer and war historian Paul Fussell after World War II, goes through a divorce, and finally escapes to New York City in her mid-50s, batterie de cuisine intact.

Jenna Holmes, known affectionately by her community as P Mami, has cultivated a lifestyle centred around extracting the most pleasure from the simplest of things. The ones readily available to us if we just open our eyes: a perfectly juicy peach, an ocean swim on a hot day, a salted margarita rim, a hyena laugh with a friend. With her trademark infectious energy, in this book Jenna shares the nine core principles that guide all the decisions she makes - big and small - to build the most creative and inspired life possible.

As Julia Child once said, “It is hard to imagine a civilization without onions.” Historically, she’s been right—and not just in the kitchen. Uniquely flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and stir fries, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between.

This charming book recounts the remarkable journey of the bagel from the tables of 17th-century Poland to the freezers of middle America today. The story is one of surprising connections between an unassuming ring-shaped roll and centuries of Polish, Jewish, and American history.

A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside. From small cafes in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.

No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.

Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.

A lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and New York Times cocktail and spirits writer, Robert Simonson. How did the...

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...

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

At the age of 47, when he was a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, 30 years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called "one of the world’s greatest wineries".

“These stories remind us that food is not just fuel, nor is travel just movement,” writes Bryant Terry in his introduction. “They are acts of remembrance, resistance, and connection.” The Best American Food and Travel Writing 2025 embodies this wisdom, offering an incredible range of...