Gastronomy

deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike....

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.

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....

Once again, Bourdain pulls back the curtain, but never pulls his punches, on the modern gastronomical revolution, as only he can....

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

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

So much of our human body is made up of salt that we'd be dead without it...

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....

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....

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"....

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.

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....

Part travelogue, part culinary history, all capitalist critique—comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now....

From one of our most interesting literary figures, former editor of Granta and former fiction editor at The New Yorker, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook and "slave" to Mario Batali....

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously....

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food....

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture....

An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love, The Secret History of Food is essential listening for all foodies....

It was the most expensive bottle of wine ever sold. In 1985, at a heated auction by Christie’s of London, a 1787 bottle of Château Lafite Bordeaux - one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson - went for $156,000....

In this delightful sequel to her best seller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales of love, life, humor, and marvelous meals....

An evocative portrait of the underbelly of contemporary Paris as seen through the eyes of a young waiter scraping out a living in the City of Light....

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....

A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius)....

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....

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. But it’s not the whole story. A bonus chapter in the audiobook edition centers on Weaver's commitment to right the wrongs of history by cementing one man’s legacy for generations to come. It represents a living promise to give a family back the dream that was denied them in a place and time where dreams were not permitted for all.

Unlock the artisan in you with Advanced Canning Techniques, the must-have guide for anyone passionate about preserving the vibrant flavors of the seasons. This eBook is your passport to becoming a canning connoisseur, whether you’re a novice taking the first steps into the world of jars and lids or an experienced preserver ready to expand your repertoire. Starting with an essential introduction to high-acid foods, you'll delve into the science of pH levels and discover the safety measures critical for successful canning. Master the art of fruit preserves with expert tips on selecting the ...

Dive into the timeless world of fermentation with "Fermentation Basics," the ultimate guide to mastering the art and science of transforming simple ingredients into delicious, health-boosting foods. From the tangy crunch of classic sauerkraut to the rich depth of homemade yogurt, this comprehensive guide offers everything you need to know to start fermenting confidently at home. Begin your journey by exploring the fascinating history and vital benefits of lactic acid bacteria. Uncover the essential tools and ingredients, and learn how to choose the best vegetables and fruits to make your ...

Unlock the secrets of preserving the flavors of every season with The Water Bath Canning Handbook. This essential resource guides you through the time-honored art of water bath canning with clear, step-by-step instructions and practical advice that's perfect for both beginners and experienced preservers. Start your journey in Chapter 1, where you'll delve into the fundamentals of water bath canning, including safety and hygiene practices crucial for ensuring delicious and safe results. Chapter 2 equips you with the knowledge to choose and maintain the right canning equipment, setting the ...

Unlock the age-old secrets of preserving nature's bounty with "Preserving the Past," a captivating exploration into the world of traditional fermentation. Dive into the fascinating history and global significance of fermentation, from its ancient origins to its modern-day revival. This book guides you through the basic principles of fermentation, unveiling the microbial heroes like yeasts and bacteria, and the essential catalysts, sugar and salt. Discover the pivotal role fermented foods played in ancient civilizations, their evolution through the ages, and how these time-honored practices ...