Showing titles in Culinary

A revealing personal story and family memoir told through meals and recipes, Savage Feast begins with Boris’s childhood in Soviet Belarus, where good food was often worth more than money. He describes the unlikely dish that brought his parents together and how years of Holocaust hunger left his grandmother so obsessed with bread that she always kept five loaves on hand. She was the stove magician and Boris’ grandfather the master black marketer who supplied her, evading at least one firing squad on the way.

In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls. From her Italian-American childhood through raising and feeding a growing family and cooking with her new husband, food writer Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Hood details recipes and more in Kitchen Yarns, along with tales of loss and starting from scratch, family love, and feasts with friends, and how the perfect meal is one that tastes like home.

The extraordinary story of the Hadhad family and the founding of the chocolatier, Peace by Chocolate. Peace by Chocolate is the inspiring story of one family’s journey from the devastation of the Syrian Civil War and their welcome in a small town in Atlantic Canada.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.

In Kitchen Person, unfussy eater Rachel Cooke chronicles several food upheavals since then: new TV cooks, Brexit, viral recipes, the home delivery phenomenon, and the global pandemic. She journeys from her childhood in Sheffield with Henderson relish and Granny's lamb chops, to a job interviewing top chefs and eating in fancy restaurants, to learning to shop and cook well herself, all the time growing more knowledgeable and opinionated about food.

Have you ever wondered why eating cheese can sometimes feel like a cuddle? Or how a good curry can be just what we need after a tough day? Oh, and just what is it about butter that makes us feel so at ease...? The foods we turn to behind closed doors are deeply personal, steeped in nostalgia and topped with a healthy dollop of guilty pleasure. Comfort Eating finds Grace Dent inviting listeners to her kitchen table to discover what makes the things we really eat so delicious.

Barbara Kingsolver opens her home to us, as she and her family attempt a year of eating only local food, much of it from their own garden. Inspired by the flavours and culinary arts of a local food culture, they explore many a farmers market and diversified organic farms at home and across the country. With characteristic warmth, Kingsolver shows us how to put food back at the centre of the political and family agenda.

Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad, celebration and solace. Desserts mark big milestones and small wins and create indelible memories of comfort and joy. And Christina Tosi, the founder and CEO of Milk Bar, believes it can save the world.

A lovely discussion between Judith Jones and Alex Prud'homme on their new books, The Tenth Muse: My Life in Food and My Life in France (co-authored by Prud'homme with Julia Child). As a young editor at Knopf, Jones edited Julia Child's Mastering the Art of French Cooking, and a relationship blossomed between her and Child. Since then, Jones has worked with a glorious lineup of cookbook writers from Madhur Jaffrey to Marion Cunningham, and has become an editorial legend.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux....

When they first meet, John, a dashing European, a Latvian refugee, a physics PhD, is hoping to settle down. Michaele, a fast-talking American college student, is hungry for an independent life as a writer and historian. When they meet again some years later, Michaele is ready. Or so she thinks. And opposites attract, right?

Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head-on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish.

Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.

The complete history of the legendary Venice landmark where Hemingway, Welles, and others were regulars. A meeting place for writers, artists, models, and the stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry’s Bar in Venice has remained one of the world’s most renowned watering holes for more than 60 years.

Legendarul restaurant Eleven Madison Park era o braserie de două stele aflată într-o situație delicată când Will Guidara a preluat cârma. Unsprezece ani mai târziu, avea deja patru stele din partea publicației The New York Times, trei stele Michelin și fusese numit cel mai bun restaurant din lume. Cum a fost posibil? Angajații restaurantului au depășit cu mult așteptările clienților.

In The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The book also tells the largely unknown story of a group of women chefs who fought for recognition in the all-male culinary establishment of the 1970s.

Well-known as the winner of the third series of The Great British Bake Off and runner up of Strictly Come Dancing with his same-sex dance partner Johannes Radebe, John Whaite's personal story is a complicated narrative of contradictions, highs and lows, told with tenderness, joy, insight and wit, but also unflinching honesty.

Apple Crumble is the third in a series of charming food memories that describe the life and relationships of bestselling author Marjory Harris. In 1960s London, Marjory is a young and ambitious newlywed struggling to maintain her marriage. Highlights are high tea with her landlady's parrot and mingling with celebrities in the heyday of swinging London.

Long based in Chicago, Iliana and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she had long expressed as a chef, but experienced most intensely growing up.

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.