Gastronomy

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.

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

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....

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.

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders....

Pilsner shatters myths about pilsner's very birth and about its immediate parentage....

Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, Laurie Colwin: these smart, engaging, revolutionary, and creative twentieth-century women were all profoundly influenced by their own relationships to food, drink....

Sasha Martin set herself a rather ambitious goal: to cook - and eat - her way around the world, with 196 recipes from196 countries in 196 weeks....

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....

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....

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 tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language....

In Nourishing Diets best-selling author Sally Fallon Morell debunks diet myths to explore what our ancestors from around the globe really ate - and what we can learn from them to be healthy, fit, and better nourished, today....

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

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.

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"....

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.

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

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.

Throughout human history, certain drinks have done much more than just quench thirst....

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams....

New York Times best-selling author William Alexander takes listeners on the surprisingly twisty journey of the beloved tomato in this fascinating and erudite microhistory....

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....

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

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food....