Showing titles in Gastronomy

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.

As dawn breaks on the farm, Helen Rebanks makes a mug of tea, relishing the few minutes of quiet before the house stirs. Within the hour the sounds of her husband, James, and their four children will fill the kitchen. There are also six sheepdogs, two ponies, 20 chickens, 50 cattle and 500 sheep to care for. Helen is a farmer's wife. Hers is a story that is rarely told, despite being one we think we know. Weaving past and present, Helen shares the days that have shaped her.

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

The Widow Clicquot epitomizes glamour, style and luxury. In The Widow Clicquot, Tilar J. Mazzeo brings to life – for the first time – the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin, who, after her husband's death, defied convention by assuming the reins of the fledgling wine business they had nurtured together. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time.

This is a tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared.

Winner of the prestigious André Simon Drink Book Award The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and...

Filled with accessible strategies to help you heal from within through the foods you eat, FOOD THERAPY explores the vital connection between nutrition, stress, and trauma recovery. Eating is arguably the most somatic type of therapy. It involves little thought, the body does most of it for you...

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny' CLAUDIA RODEN 'Brilliant. I couldn't put it down' RUKMINI IYER 'Completely dazzling' JIMI FAMUREWA 'Endlessly inspirational' NIGEL SLATER The iconic New Yorker and Vittles food writer asks: Why do we eat the way we...

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his real story… This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult...

Includes a new introduction written and read by Irvine Welsh When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded the appetizer into a deliciously...

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur...

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...

Cheese Trekking recounts the author’s experiences visiting pastoral communities and cheesemakers in various countries and explains how cheeses can be local manifestations while also representing global archetypes, strategies that have been adopted in many places. It describes the constellations (a range of complementary milk foods that utilize all byproducts of cheesemaking) of various regions through a wide-angle lens. The central premise is that milk has a terroir, born from the plants and ecology of a landscape, that is concentrated via ruminant digestion and lactation.

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world.

‘Delightfully different’ – Delia Smith Ed Balls was just three weeks old when he tried his first meal: pureed roast beef and Yorkshire pudding. While perhaps ill-advised by modern weaning standards, it worked for him in 1967, and from that moment on he was hooked on food. Appetite is a...

‘If only my Cantonese parents weren’t so allergic to the word love…’ ‘A wonderfully heart-warming memoir from the bottom of the stomach. ’ Xiaolu Guo ‘A real and delightful surprise, full of smart thought and deft words – and also very funny.’ Ella Risbridger 'Poetic, delicious...

With enough fast-food nostalgia to satisfy even the most fat-hardened foodie arteries as well as glorious dollops of nostalgia, Picky is a hymn to the gleam of the golden arches and the soft shine of worn formica as well as opulent marble and tweezered micro herbs. It is a generous, warm look at a life built around food: what it can mean, what it can stand for, and why you should always pay attention to what someone is eating.