Gastronomy

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....

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.

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....

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

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.

"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....

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

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"....

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries....

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.

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....

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....

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

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....

The saga of the Chili Queens of San Antonio, NASCAR kitchens tucked away in the crew pits at race tracks, the story of an unexpected kitchen—the George Foreman Grill—these stories and more from Hidden Kitchen....

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

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.

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....

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....

In his riveting new book, Gordon Kerr investigates the fascinating history behind the global obsession with coffee, from its Ethiopian origins, the legends, myths, geographical locations and somewhat eccentric characters that have helped make it the staple that it is today....

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....

In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival....