Showing titles in Gastronomy

When Paul Graham was suddenly diagnosed with a serious wheat allergy at the age of 36, he was forced to say good-bye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife's homemade breads.

Interweaving forgotten colonial history and long-buried indigenous traditions, Dafilmmaker Jill Damatac takes us through her time in America, cooking her way through Filipino recipes in her kitchen as she searches for a sense of self and renewed possibility. With emotional intelligence, clarity, and grace, Dirty Kitchen explores fractured memories to ask questions of identity, colonialism, immigration, belonging, and to find ways in which the ritual, tradition, and comfort of food, can answer them.

Foraging is not just a throwback to our hunter-gatherer past; it's a way to reconnect with the landscape. And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout.

When we face setbacks and obstacles, it's easy to feel alone and unsure of who we are. Drawing from her own life-changing disasters and surprising blessings, former restaurateur and up-and-coming cooking maven Danielle Kartes serves up perfectly portioned stories to remind us we are never truly lost. Mixing anecdotes of motherhood, cooking, and chasing your dreams with delicious, comforting recipes, You Were Always There is a devotional memoir that will inspire love, faith, and patience through the growing seasons of life.

Every wine has a story. In this collection of elegantly written essays from the past 30 years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just as much for those who simply enjoy vivid evocations of people and places. Asher puts wine in its context by taking the reader on a series of discursive journeys that start with the carafe at his elbow.

Bringing to light that food and health go hand in hand, Matthew Kenney used every opportunity to improve his new raw cuisine and its methods. Speaking at TED conferences, moving to Los Angeles and raising awareness globally on how great tasting food can promote health, his brand grew. Nearly 25 years after becoming a disillusioned young chef, Kenney felt at home in his own life for the first time. Not only was he healthy and happy, he had identified the future of food.

Felicity Cloake sets off on an epic bike ride round Britain to celebrate and investigate the legendary Great British Breakfast. She rates fry-ups on criteria from the crispness of the bacon to how long they keep her pedalling and stops for fact-based tea-breaks in place of last time’s pause café. And a woman cannot live by All Day Breakfast alone, so as well as recipes for things like Omelette Arnold Bennett or proper porridge, she will report back on the delights of regional specialities she encounters along the way.

Take a step further into the fascinating world of horticultural history with "The Fruits of History: Volume 2." Join author Dennis Santaniello, a seasoned farmer and expert fruit vendor with over twenty years of experience, and dive into some of our most beloved fruits' exotic origins and profound cultural impacts. This eagerly awaited sequel, rich with diligent research and advanced AI tools, unlocks enchanting new tales of fruit that shaped human history. Explore the lush narratives of the tangy plum and the mystical pomegranate, among others, and discover how these fruits have influenced...

Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn’t keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn’t pass up. On their journey, Jan and Sam live and cook with locals, seeing first-hand how globalization is changing food, families, and cultures.

Journeying through the decades, this book profiles a diverse array of influential hostesses. With each historic era comes iconic recipes, featuring a total of forty main cocktails and more than 100 variations that listeners can make at home. Whether its happy hour punch a la Martha Washington or a Harlem Renaissance-inspired Green Skirt, listeners will find that many of the ingredients and drinks they're familiar with today wouldn't be here without the hostesses who served them first.

Una meditación singular sobre la íntima conexión entre el cuidado de los demás y el de uno mismo, sobre el valor profundo de la hospitalidad. Priya Basil explora cómo la comida, y ofrecer comida a los demás, pueden servir para expresar amor y apoyo. La autora arroja una luz distinta sobre lo que significa ser anfitrión y ser invitado. En una época donde se construyen y se cierran fronteras, Elogio de la hospitalidad es un llamamiento, tan delicado como convincente, en favor de un mundo más amable y acogedor donde en definitiva todos nos sintamos en todo lugar como en casa.

A settant'anni suonati, dopo aver passato oltre un ventennio a raccogliere, e provare (!), le tante ricette regionali, Artusi pubblica "La Scienza in cucina e l'Arte di mangiar bene", destinato a diventare una vera e propria bibbia popolare. Spartiacque nella cultura gastronomica italiana, ha subito conquistato, con la sua prosa limpida e vivace e i gustosi aneddoti, un posto nei cuori, nelle biblioteche e nelle cucine dell’intero paese. Con questo titolo debutta la collana AudioCook a cura di Luisanna Messeri, talentuosa scrittrice e volto amato della cucina in tv. Ospite fisso alla Prova del Cuoco, dove sforna con vulcanica allegria piatti ispirati alla grande tradizione nostrana.

Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy 18-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the 18th century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk.

When Daniel Duane became a father, this San Francisco surfer and climber found himself trapped at home with no clue how to contribute. Inept at so many domestic tasks, and less than eager to change diapers, he took on dinner duty. Duane had a few tricks: pasta, stir-fry...well, actually, those were his only two tricks. But he had a biographical anomaly: Chef Alice Waters had been his preschool teacher. So he cracked one of her Chez Panisse cookbooks and cooked his way through it.

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local audiobook is for you. Eat Like a Local: Netherlands gives you the inside scoop on Netherlands food. In these sections, you will discover advice on having a unique edible experience. This audiobook 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.

Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?

How did the Cuban sandwich become a symbol for a displaced people, win the hearts and bellies of America, and claim a spot on menus around the world? The odyssey of the Cubano begins with its hazy origins in the midnight cafes of Havana, from where it evolved into a dainty high-class hors d'oeuvre and eventually became a hearty street snack devoured by cigar factory workers.

Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp, and often hilarious observations and ideas on the restaurant industry and the world around her. I Hear She's a Real B*tch, her first book, is caustic yet intimate and wryly observant - an unforgettable glimpse into the life of one of the most interesting, smart, trail-blazing voices of this moment.

Humans have produced and enjoyed olive oil for thousands of years, but education about olive oil is woefully lacking. After meeting and falling in love with an American on holiday, then moving to the U.S., Giuseppe Morisani was shocked to discover that quality olive oil was not appreciated or even available in many parts of the United States. He was raised among his family’s seaside olive groves in Calabria, Italy, so when he and his wife, Skyler Mapes, decided to demystify the industry, they moved to Calabria.