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.

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....

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....

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.

New York Times bestselling author William Alexander takes readers on the surprisingly twisty journey of the beloved tomato in this fascinating and erudite microhistory. The tomato gets no respect. Never has. Lost in the dustbin of history for centuries, accused of being vile and poisonous...

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.

Uncork a whole new take on the fascinating story of wine, captivatingly told by everyone’s favourite wine expert Oz Clarke. This fully updated edition takes us through the riveting twists and turns of the history of winemaking all the way to the very latest trials and innovations of the...

'These beautiful essays, inspired by a life of exploring other cultures through the riturals of cooking and eating - and thinking about cooking and eating - are manna for the hungry listener. Times Audiobooks of the Year 'One of her finest books yet.' Bee Wilson, the Sunday Times 'Diana Henry's...

Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. A middle class kid from New York’s East...

'A glorious freewheel through the culinary quirks and delights of the USA – an unmissable treat!' – Tim Spector When the nation’s ‘taster-in-chief’ Felicity Cloake announced her dream to cycle across America, the reactions were… mixed: “You’ll get squashed,” warned a...

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....

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post “Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's...

A heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance. All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her...

One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question...

In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir—the land, weather, history, craft and culture that feed and enhance the whisky itself....

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.” 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...

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....

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...

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.

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.

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. It began in Ireland in the mid 1700s. The water in Ireland, indeed throughout Europe, was famously undrinkable, and the gin and whiskey that...

The British have a relationship with their food that is unlike that of any other country....

Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Find out....

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....