Gastronomy

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....

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.

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.

From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential comes the true, thrilling story of Mary Mallon, otherwise known as the infamous Typhoid Mary.

Shortlisted for the British Book Awards, Biography of the Year, 2008.
Here is the no-holds-barred autobiography, read by the author, of one of the nation's best-loved cooks....

A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen.

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

In this poignant, delicious memoir, American tax preparer and food writer Steve Hoffman tells the story of how he and his family move to the French countryside, where the locals upend everything he knows about food, wine, and learning how to belong.

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....

This insider's guide to American distilleries offers colorful lore, regional history, and tasting notes for bourbon, whiskey, and rye.

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities....

The Tea Lover’s Treasury, originally published in 1982, is now its revised 40th Anniversary Edition. Written by one of the world’s most acclaimed authorities on tea, this book documents the long history of tea.

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

Winemaking is as old as civilization itself. For thousands of years, from its origins in ancient Mesopotamia to its current status as a global industry, the history of wine has been directly related to major social, cultural, religious and economic changes....

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....

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy....

For fans of Braiding Sweetgrass and How to Do Nothing—books that invite us to imagine better ways to live (and live with each other)—comes a spirited and charming exploration of group living from a child of the counterculture that encourages us to redefine the meaning of home and family.

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....

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.

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....