Showing titles in Food & Wine

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In times of plenty, we stuff ourselves. When the food runs out, we're stuffed too. How have people in the British Isles shared the riches from our fields, dairies, kitchens and seas, as well as those from around the world? And when the cupboard is bare, who steps up to the plate to feed the nation's hungry children, soldiers at war or families in crisis? Stuffed tells the stories of the food and drink at the center of social upheavals from prehistory to the present.

One of BookPage's Best Audiobooks of 2023 "Loftus is a charming narrator...goofy, engaging, and always game to do a silly voice." —The New York Times "There’s something terribly irresistible about her narration, which is often incredibly funny." —BookPage Part travelogue, part culinary...

When Nigella Lawson’s first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing and that How to Eat was an instant classic of the genre. Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was a book about home cooking for busy lives.

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.” From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon...

This new collection by the acclaimed novelist—and, according to Salon, “the best wine writer in America”—is generous and far-reaching, deeply knowledgeable and often hilarious. For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall...

In a bid to uncover the unique spirit of the single malt whisky, author lain Banks has decided to undertake a tour of the distilleries of his homeland. His tour of Scotland combines history, literature and landscape in an entertaining and informative account.

This is a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death through the Enclosures, the Reformation, the Industrial Revolution, and the rise of Capitalism to the present day.

'I want to eat everything in this book every single day for the rest of my life' - James Acaster 'Sweet and funny ... as well as genuinely insightful about cooking' - Hadley Freeman, The Sunday Times 'As touching as it is delicious' - The Evening Standard From Spaced, Shaun of the Dead and Hot...

NEW YORK TIMES BESTSELLER A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald Newsday The Huffington Post Financial Times GQ Slate Men’s Journal Washington Examiner Publishers Weekly Kirkus Reviews National...

Bloomsbury presents No Reservations by Anthony Bourdain, read by Nathan Osgood. A behind-the-scenes travel journal of the beloved chef's global adventures. More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels. The...

In Eat Up, Ruby Tandoh celebrates the fun and pleasure of food, taking a look at everything from gluttons and gourmets in the movies to the symbolism of food and sex. She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl, Nora Ephron and Gemma from TOWIE. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is an audiobook that clears away the fog, to help you fall back in love with food....

Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.

The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for Sunday lunch and for snacks. These are meals I make when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I’m feeling energetic, lazy, hungry or late. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions. 

Join TV presenter and broadcaster Kate Lawler, her husband Boj and producer Aussie Nick in a show that aims to make you feel better about yourself - because if these three can get through life, so can you. There's food, there's family chat but really it's three people in desperate need of therapy and attention. You're welcome! For all recipes featured on the show, visit Boj and Kate on Instagram or Tiktok.To get in touch with the show, email us at bojandkate@podmasters.co.uk.Boj & Kate Have A Lot On Their Plate is a Podmasters production. Hosted on Acast. See acast.com/privacy for more ...