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.

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" that occur...

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.

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

THE INSTANT #1 SUNDAY TIMES BESTSELLER From award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy. 'Nigel Slater’s prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness...

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

The Apple: A Delicious History tells the engrossing and richly informative story of a fruit with a unique attachment to the human story.

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, travel writer Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss.

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. Steve Hoffman is a perfectly comfortable...

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....

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...

A Stew or a Story covers five decades of Fisher's writing for such notable and diverse publications as Gourmet....

Author Lee Johnson describes Mixing Memory and Desire: How History Shaped the Foods of the Caribbean as ‘a food book with a large side dish of history.’

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....

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. Here, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss....

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....

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Listeners are in for a treat as the talented Will Damron (who has read over 700 audiobooks) delivers an immersive account of...

The classic guide to America's greatest hamburger eateries, from burger scholar and restauranteur George Motz, returns in a completely updated fourth edition—featuring 220 establishments where you can find the perfect regional burger and reclaim a precious slice of Americana. America's...