Gastronomy

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.

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....

"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....

One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes....

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

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....

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....

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

Part travelogue, part culinary history, all capitalist critique—comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now....

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.

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"....

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....

The history of Guinness, one of the world’s most famous brands, reveals the noble heights and generosity of a great family and an innovative business....

This new collection by the acclaimed novelist - and, according to Salon, “the best wine writer in America” - is generous and far-reaching, deeply knowledgeable and often hilarious....

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....

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....

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

A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen.

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....

The characters in Tasting the Past include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and much more....

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....

It's the untold story of the renegade burger chain that evokes a passionate following unlike any other. In fast-food corporate America, In-N-Out Burger stands apart....

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

Big Tequila is the ultimate guide to the rich cultural heritage, history, and makers of this legendary spirit.

Winemaking is as old as civilization itself. For thousands of years, from its origins in ancient Mesopotamia to its current status as a global industry, the history of wine has been directly related to major social, cultural, religious and economic changes....