Gastronomy

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history....

Chef and restaurateur Ben Shewry shares an intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London....

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....

For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman’s hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei.

From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential comes the true, thrilling story of Mary Mallon, otherwise known as the infamous Typhoid Mary.

A heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction....

Delve into this captivating collection of the world's 75 most iconic menus which reveal not just the story of food, but periods of history, famous works of literature, notable events, and celebrity figures from prehistoric times up to the modern day....

Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother....

Steven Spurrier is one of the wine trade’s most important figures. Over the years, he took the role of wine merchant, buyer, wine educator, and lecturer; he wrote books, wine courses, and over 300 columns for Decanter magazine....

Told in Drew’s unforgettable voice, I’m Not Trying to Be Difficult is a rollicking memoir that feels like sitting across the dinner table from someone who has seen it all—one of the last great restaurateurs.

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.

The Apple: A Delicious History tells the engrossing and richly informative story of a fruit with a unique attachment to the human story.

A Really Big Lunch is shot through with Harrison's pointed aperçus and keen delight in the pleasures of the senses....

Join Australian cook Adam Liaw as he investigates the science and history of our five tastes - sweet, bitter, salty, sour and umami.

Chronicling the making, merchandising, and drinking of wine through millennia, this new edition is fully updated to include Johnson’s view of the evolution of wine over the past 30 years....

When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor....

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....

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"....

The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste....

Raw Dog: The Naked Truth About Hot Dogs is part investigation into the cultural and culinary significance of hot dogs and part travelogue documenting a cross-country road trip researching them as they’re served today.

Love, Loss, and What We Ate traces the arc of Padma Lakshmi's unlikely path from an immigrant childhood to a complicated life in front of the camera....

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more....

An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed - where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns - by an American writer and food stylist who spent years there....