Food & Wine

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.

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....

Whichever way you look at it, it's hard to avoid how alcohol really makes some of us feel: terrible....

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

Simple & Safe Baby-Led Weaning empowers you to help your baby feed themselves, developing motor skills and an adventurous palate - while meal preparation becomes easier and cheaper for you....

Meat Eater chronicles Rinella’s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America....

This is Gordon Ramsay's autobiography, the first time he has told the full story of how he became the world's most famous and infamous chef....

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

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

In a real-life fairy tale, Sheryl Ness shares how she fell in love with Vincenzo, a chef in a quaint Tuscan kitchen, over his decadent hot chocolate cake. This memoir will transport you to the cobblestone streets and lush hillsides that create the backdrop for her Italian love story....

In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture....

They are trees of life and trees of knowledge. They are wish-fulfillers, rain forest royalty, more precious than gold. They are the fig trees, and they have affected humanity in profound but little-known ways....

The Turquoise Table shows how you can connect a neighborhood and a community and create deep connection with those around you....

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....

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.

Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again....

Patrick E. McGovern takes us on a journey through time to the dawn of brewing, when our ancestors might well have made a paleo brew of wild fruits, honey, cereals, and botanicals....

After bursting onto the scene in 2002, Rudy Kurniawan quickly became the leading purveyor of rare wines to the American elite....

The Book of Hops profiles 50 of the most popular and important hops from around the world with notes on taste, composition, use, origin, history, and associated beer styles....

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....

For Diana Henry's many fans, her evocative writing about places, people and food brings just as much pleasure as her delicious recipes. Around the Table is a selection of some of Diana's very best essays, handpicked from over two decades of her beloved cookbooks.

Vino Business pulls back the curtain on the secret domain of Bordeaux, a land ever more in thrall to the grapes of wealth....

Accidentally on Purpose dives into Kristen Kish’s childhood as a Korean adoptee in the Midwest, finding purpose in kitchens, and becoming the season 10 winner of—and now host—of Top Chef all the while navigating life in the spotlight.

A gritty, charming, and flavorful love letter to Los Angeles, L.A. Son is the story of Choi’s love of food and his evolution as a chef. Choi returns to his childhood afternoons at his parents’ Korean restaurant....

Fireproof charts Chef Curtis Duffy's rise in spite of trauma, to being mentored by and recognized among the world's top chefs. Amid childhood chaos in rural Ohio, a young Duffy first found refuge in Home Ec class, then at one of Columbus's best restaurants, where he honed his skills. His passion ignited, Duffy was dead set on leaving Ohio and breaking the Duffy family curse. But the tragic deaths of his parents jeopardized his promising trajectories.

What do you eat when you're eating for two? Get the complete guide to pregnancy nutrition. Knowing what to eat during the different stages of your pregnancy can feel daunting, but The Whole 9 Months is here to ease your worries! Written by Dr. Jennifer Lang, an OB-GYN and mother of three, and with recipes from dietician Dana Angelo White, it's a friendly, simple, resource for eating with confidence while pregnant.

Grab your cappuccino and settle in for a sweet taste of village life. After several trips to Italy over the last 25 years, Angela Correll and her husband, Jess, decided to take the leap and put down roots in a tiny Tuscan village, restoring a centuries-old horse stable into the home of their dreams. Angela invites you to immerse yourself in the captivating and quirky culture of her small hilltop village as she shares observations, stories, photographs, recipes, and ideas from her time in Tuscany.

In this authoritative but light-hearted account of beers gone by, archaeologist Tate Paulette brings the famous "land between the rivers" back to life in vivid detail. We meet not only the beers of ancient Mesopotamia, but also the people who brewed them and drank them, the places where these people lived and worked, the taverns and temples and tombs where they did their drinking, the stories they told about beer, their preferred styles of drinking, their brewing equipment and drinking paraphernalia, the gods and goddesses who governed their lives and who were also partial to a drink.

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.