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.

"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....

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.

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....

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....

From one of our most interesting literary figures, former editor of Granta and former fiction editor at The New Yorker, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook and "slave" to Mario Batali....

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....

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....

Culinary historian Anne Willan “has melded her passions for culinary history, writing, and teaching into her fascinating new book” (Chicago Tribune) that traces the origins of American cooking through profiles of 12 influential women....

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

The remarkable story of a restaurant on top of the world - built by a legend, destroyed in tragedy - and an era in New York City it helped to frame. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant.

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 an award-winning journalist and beer expert, a thoughtful and witty guide to understanding and enjoying beer....

In Letters to a Young Chef, Daniel Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place....

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....

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.

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....

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....

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

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

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

Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk....

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....

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more....