Showing results for "The" in Food & Wine

Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.

Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

The oldest yoga institute in the world now brings you the ultimate Sattvik cookbook that will enhance your positivity quotient and become an inseparable part of your life.

On this 12-day smoothie cleanse diet, you will incorporate in your daily regimen delicious smoothies made up of super-nutrients from leafy greens and fruits as well as how to overpower cravings with healthy snacking. No longer will you be aimlessly searching the internet for a smoothie cleansing recipe audiobook. Your body will naturally lose weight, have a surge of energy, your immune system strengthen, and radiant skin when you lower your calorie intake by replacing your meals with a delicious green smoothie.

Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

Professor Jennifer Cognard-Black takes you on a culinary tour of fiction, from Proust’s evocative madeleine and the voracious hunger of fairy tales to the intersection of recipes with storytelling and the emotional consumption of food on film. These lessons look at how food can be so much more than mere set dressing in a great story.

Your favorite comfort foods—rebuilt for fat loss, high energy, and real results. If you're tired of keto books filled with complicated recipes, tiny portions, or unrealistic meal plans, this audiobook gives you something different: satisfying comfort food designed for real life, real schedules, and real goals. With more than 120 low-carb, high-protein recipes, the Low-Carb & Keto Comfort Food Bible helps you burn fat, control cravings, stabilize energy, and stay full without giving up the meals you love.

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.

From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD52 Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director...

400,000 COPIES SOLD ACROSS THE FIRST TWO EDITIONS An in-depth guide to the dynamic world of coffee production by the Sunday Times bestselling* author of How to Make the Best Coffee at Home, James Hoffmann. *** For everyone who wants to understand more about coffee and its wonderful nuances and...

From the #1 New York Times bestselling author and host of Netflix’s MeatEater comes “a unique and valuable alternate view of where our food comes from” (Anthony Bourdain). “Revelatory . . . With every chapter, you get a history lesson, a hunting lesson, a nature lesson, and a cooking...

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Brought to you by Penguin. ‘I like to talk about wine the way normal humans talk about things they love – it’s not about showing off how many fancy wine terms I know. The point is to share something I love with someone else in a way that makes them want to love it too.’ Thirsty is the...

How did a small business from a regional Aussie town get voted the world's best gin producer THREE times? Four Pillars Gin, a craft distillery in Victoria's Yarra Valley, today is not only an Australian favourite but a global powerhouse. Co-founder Matt Jones shares the secrets behind building a brand that started as a small cult favourite and has become a world-leading success. Including stories, recipes and business lessons from a decade of gin-soaked archives, Lessons from Gin has the ingredients you need to grow your own business and brand.

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. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he...