Gastronomy

"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....

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.

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....

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....

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.

An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed - where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns - by an American writer and food stylist who spent years there....

From Delmonico's to Sylvia's to Chez Panisse, a daring and original history of dining out in America as told through 10 legendary restaurants....

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....

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

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. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

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....

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....

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.

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

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

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....

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy.

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"....

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub....

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....

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....

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....

When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels and sharing recipes that are good for the soul....

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....