Showing titles in Gastronomy

Explore the people, discoveries, and innovations that created the "water of life" in this compelling narrative.

Adéntrate en tu papel de líder culinario con confianza y experiencia, armado con "Fundamentos de Liderazgo Culinario". Esta guía atractiva no es solo un libro, sino un kit completo para chefs que se adentran en el liderazgo por primera vez.

The implausible truth: Over one billion people in the world are hungry and over one billion are overweight. Far from complete opposites, hunger and obesity are in fact different manifestations of the same problem: It's increasingly difficult to find and eat nutritious food. By examining the global industrial food system using the deceptively simple template of a classic American dinner, We the Eaters not only outlines the root causes for this bizarre and troubling dichotomy, but also provides a blueprint of actionable solutions.

Their authentic podcast conversations spill over the pages of this book and explore how the kitchen can be a place where the things we care about most in the world are reflected in the foods we prepare and the way we prepare them. In a world where disconnection from the earth, our food, our faith, and each other is becoming the norm, Weston and Woofenden bring together voices of hope who are working for a world of organic reconnections. They invite us to dig deeply into the complexity of ecology and food systems, as well as how faith communities are connected to them.

Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist investigated factory farms, learned to hunt game, worked on a slaughterhouse kill floor, and partook in Indigenous traditions of whale eating in Alaska. In Springer Mountain, he tells about his experiences while charting the history of meat eating and vegetarianism. 

“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street Journal Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid...

From a spectrum of talented authors, a collection of essays on food, and its entwinement with our emotions and our lives. Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to...

Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

In this book, you will discover advice on having a unique edible experience. This book will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides.

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

Hannah Howard is a Columbia University freshman when she lands a hostess job at Picholine, a Michelin-starred restaurant in Manhattan. Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Listeners are in for a treat as the talented Will Damron (who has read over 700 audiobooks) delivers an immersive account of...

THE NEW YORK TIMES BESTSELLER From Erin French, owner and chef of the critically acclaimed The Lost Kitchen, comes a life-affirming memoir about survival, renewal and the pleasure of bringing joy to people through food. Erin French grew up barefoot on a farm, fell in love with food as a teenager...

With wit and sentiment, Tanya Eby shares recipes designed to appeal to certain moods. Sometimes you want to feel energized, sometimes you want something that soothes your spirit, sometimes you just want to eat a ton of casserole because eating feels good.

Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high-end distillates, most small-batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions.

Calvin Trillin proves that he is one of America's funniest food writers, while recalling his efforts to write a definitive history of the Buffalo chicken wing to his attempts to lure his older daughter back from California by finding an irresistible bagel.

Food is our common ground, a universal experience. –James Beard The saga of the Chili Queens of San Antonio, NASCAR kitchens tucked away in the crew pits at race tracks, the story of an unexpected kitchen—the George Foreman Grill—these stories and more from Hidden Kitchens, the popular and...

ارتبط تاريخ الطعام دومًا بتاريخ الإنسان، ولعب أدوارًا مهمة في تشكيل الحضارات والمجتمعات البشرية، بالإضافة للتأثيرات السياسية والاقتصادية والدينية أيضًا، فالطعام هو القوة السرية الدافعة لحركة التاريخ والتي مكنتنا من الاستقرار وأوصلتنا لما نحن عليه الآن. يغوص بنا المؤلف داخل أطباق وجبة عشاء ليسرد لنا أحداث التاريخ بطريقة مثيرة ومختلفة، ويؤكد لقرائه أن شريحة لحم أو طبقًا من المكرونة من الممكن أن يحملا قدرًا كبيرًا من التاريخ.

The Sweet Potato Queens like men. They like them so much that they have devoted an absolutely inordinate amount of time to the pursuit of men, marriage, and great sex. And then, when that doesn t work out, they've devoted an inordinate amount of time to divorce, gittin another one and having...

NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here...