Showing results by publisher "-emdashery books-" in Gastronomy

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.

It began in Ireland in the mid 1700s. The water in Ireland, indeed throughout Europe, was famously undrinkable, and the gin and whiskey that took its place devastated civil society. It was a disease ridden, starvation-plagued, alcoholic age, and Christians like Arthur Guinness—as well as monks and even evangelical churches—brewed beer that provided a healthier alternative to the poisonous waters and liquors of the times. This is where the Guinness tale began.

When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor. Filled with stories from the years Crenn spent working in the male-centric world of professional kitchens, tracking her career from struggling cook to being named the World’s Best Female Chef, starring on Netflix's Chef's Table, and running one of the world’s most acclaimed restaurants, Rebel Chef is disarmingly honest and revealing.

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that listeners will want to return to again and again.

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: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

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.

This is a book about the good, the terrible and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food, in all its complexity, has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and what it is that we share.

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

Here is the no-holds-barred autobiography, read by the author, of one of the nation's best-loved cooks. Her life has led her from wealth and privilege to alcoholism, bankruptcy, and eventually fame in Two Fat Ladies. With the stark honesty and the brilliant wit we love her for, Clarissa recounts the tale of a life lived to extremes.

Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to 37 courses to pieces from Brick, Playboy, Kermit Lynch's newsletter, and others; from the relationship between hunter and prey to the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed aperçus and keen delight in the pleasures of the senses. And between the lines, the pieces give glimpses of Harrison's life.

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. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. It is a testament to old-fashioned values and reminiscent of a simpler time when people, loyalty, and a freshly made, juicy hamburger meant something.

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

Mokhtar Alkhanshali is 24 and working as a doorman when he becomes fascinated with the rich history of coffee and Yemen's central place in it. He leaves San Francisco and travels deep into his ancestral home to tour terraced farms high in the country's rugged mountains. He collects samples and organizes farmers and is on the verge of success when civil war engulfs the country. Saudi bombs rain down, the US embassy closes, and Mokhtar has to find a way out of Yemen with only his hopes on his back.

My mother's omelettes are slightly overdone but always generous in cheese and well-seasoned. My omelettes are just the same, though more often slightly underdone and less carefully considered. And like my stories, they come in many forms. You might get one late at night, after a little too much wine and alongside a little too much information. I might spend a long time on one that's just a touch extravagant. And many are for the people I care about most, thrown together and with more cheese than is strictly necessary.

In Nourishing Diets best-selling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world - from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points listeners to what they should actually be eating - the key principles of traditional diets from across cultures - and offers recipes to help translate these ideas to the modern home cook.

There are nearly 1,400 known varieties of wine grapes in the world - from altesse to zierfandler - but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss. While hunting down obscure and underappreciated wines, he looks at why these wines fell out of favor (or never gained it in the first place), what it means to be obscure, and how geopolitics, economics, and fashion have changed what we drink.

Jenna Holmes, known affectionately by her community as P Mami, has cultivated a lifestyle centred around extracting the most pleasure from the simplest of things. The ones readily available to us if we just open our eyes: a perfectly juicy peach, an ocean swim on a hot day, a salted margarita rim, a hyena laugh with a friend. With her trademark infectious energy, in this book Jenna shares the nine core principles that guide all the decisions she makes - big and small - to build the most creative and inspired life possible.

Supported by meticulous research and told in a lively, accessible voice, Ten Tomatoes That Changed the World seamlessly weaves travel, history, humor, and a little adventure (and misadventure) to follow the tomato's trail through history. A fascinating story complete with heroes, con artists, conquistadors, and—no surprise—the Mafia, this book is a mouth-watering, informative, and entertaining guide to the food that has captured our hearts for generations.

Sasha Martin set herself a rather ambitious goal: to cook - and eat - her way around the world, with 196 recipes from196 countries in 196 weeks. Enter Global Table Adventure, a project that proves to be more than just a culinary challenge as Sasha attempts to navigate the vicissitudes of marriage, motherhood, and life's failures and successes, all inextricably linked to her troubled past.