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.

This is Gordon Ramsay's autobiography, the first time he has told the full story of how he became the world's most famous and infamous chef....

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.

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...

The country certainly boasts a reputation around the world for fast food and faster living – everything is louder, brighter, bigger, if not always better – yet for all the cartoonish depictions of its culture, Felicity was convinced that in reality, most Americans are just like the rest of us…

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.

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"...

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...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food...

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....

O lugar da Paola Carosella sempre foi a cozinha – até que a fama, a pressão do julgamento constante e a polarização política no país que ela escolheu para viver tiraram até isso dela.

'One of her finest books yet.' Bee Wilson, the Sunday Times 'Diana Henry's food writing is a gift...I so loved reading this book. It is poignant, funny, and just plain great.' Stanley Tucci 'Lyrical...radiant...timeless. A dazzling collection.' Nigel Slater 'Diana Henry is thrillingly alive to...

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...

Read by the author. What does it take to go from growing up in a Mississippi housing project to becoming a master sergeant and a celebrity chef serving in the White House under four United States presidents? Call Me Chef, Dammit! is the inspiring story of Andre Rush, who became an overnight...

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....

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....

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

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....