Gastronomy

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....

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

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.

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations"...

The history of Guinness, one of the world’s most famous brands, reveals the noble heights and generosity of a great family and an innovative business. It began in Ireland in the mid 1700s. The water in Ireland, indeed throughout Europe, was famously undrinkable, and the gin and whiskey that...

In the 19th century, when books were comparatively rare and expensive, encyclopedic compendiums about managing households became very popular....

Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s. A middle class kid from New York’s East...

"With this book, you feel you can stop time and savor the rituals of life." --Maira Kalman An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed--where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is...

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....

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.

Like stories, food can connect us to other people and their experiences in remarkable ways. Much of our lives revolve around the meals we eat, and our culinary senses of taste and smell are potent triggers of the past....

'These beautiful essays, inspired by a life of exploring other cultures through the riturals of cooking and eating - and thinking about cooking and eating - are manna for the hungry listener. Times Audiobooks of the Year 'One of her finest books yet.' Bee Wilson, the Sunday Times 'Diana Henry's...

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.

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. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

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

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution....

'A glorious freewheel through the culinary quirks and delights of the USA – an unmissable treat!' – Tim Spector When the nation’s ‘taster-in-chief’ Felicity Cloake announced her dream to cycle across America, the reactions were… mixed: “You’ll get squashed,” warned a...

Da White Castle, a primeira rede fastfood de hambúrguer dos Estados Unidos, criada em 1921, até a onda gourmet, o país sempre celebrou a carne. Ela já...

O cauim, fermentado de mandioca dos nossos indígenas, mereceu comentários de viajantes e autores dos séculos XVI e XVII. Michel de Montaigne chegou...