Résultats pour "David" dans Alimentation et vin

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

"An amazing book." – Dan Lepard "The rich and fascinating story of bread." – Lily Vanilli "A brilliant, timely and important book full of compassion." – Olia Hercules "A fascinating exploration of our universal love of bread. David traces the past, present, and future of bread through his...

From the bestselling authors of The Southerner’s Handbook, Good Dog, and The Southerner’s Cookbook comes a lively compendium of Southern tradition and contemporary culture. The American South is a multifaceted region with its own vocabulary, peculiarities, and cultural touchstones. Even for...

Discover the secrets of authentic Italian cooking in this step-by-step podcast for beginners and food lovers. Each week, Cook Italy with Me guides you through classic recipes like Carbonara, Tiramisu, and more — with tips, cultural insights, and simple ingredients. Buon Appetito!

Bestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one's life...

The stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite s Culinaria a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity. Born into a family of Azorean immigrants, David Leite...

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved—some thriving, some in jeopardy, all interconnected with food.

The Italian wine bible for a new generation—a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine. “Joe gives us the gift of learning about the ever-evolving landscape of the world’s most soulful (and might I say favorite?) wine region.”—Danny...

David Höner blickt zornig auf die Früchte der Globalisierung, die keinem schmecken. Ein Manifest gegen die Gastronomie aus der Retorte, die auf die Qualität der Lebensmittel und die Gesundheit ihrer Gäste spuckt, gegen die miserable Berufsausbildung von Köchen, gegen krankmachende Produkte der Nahrungsmittelindustrie - und für die Wiederentdeckung der Kochkunst und Tischkultur.

Thеrе аrе mаnу reasons fоr реорlе tо be vеgеtаriаn or vegan. For many, it iѕ part оf thеir religious аnd сulturаl traditions. Fоr еxаmрlе, Hinduiѕm holds vegetarianism аѕ thе idеаl, bесаuѕе оf itѕ emphasis оn nоn-viоlеnсе. Hinduѕ аlѕо believe that non-vegetarian food is dеtrimеntаl to spiritual dеvеlорmеnt, and hеnсе a large number оf Hinduѕ аrе vegetarians. Jainism аnd some forms of Buddhiѕm аlѕо inѕtruсt thеir followers to avoid mеаt. Some реорlе сhооѕе vеgеtаriаniѕm bесаuѕе thеу wеrе rаiѕеd in a vеgеtаriаn household, or bесаuѕе their раrtnеr wаѕ vеgеtаriаn.

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

This article pays tribute to legendary chef David Bouley, exploring his culinary innovations blending French technique with American ingredients to create his signature New American cuisine style in top NYC restaurants like Montrachet and his eponymous Bouley.

Built From Scratch is an homage to chefs, creators, and operators who choose the hard road the ones who build with their hands, their heritage, and their values long before the applause arrives. Born from kitchens, late nights, risk, and sacrifice, this platform highlights the unseen work behind success: the discipline, failures, leadership, and responsibility of building something that lasts. These are honest conversations about craft, culture, and legacy told by those reshaping hospitality and entrepreneurship from the ground up.

“A delicious and mouthwatering book about food and family, the complicated love for both, and how that shapes us into who we are . . . I absolutely loved it!” —Valerie Bertinelli From the bestselling author and host of the wildly popular Undisclosed podcast, a warm, intimate memoir about...

Discepolo di Gualtiero Marchesi e Alain Ducasse, Davide Oldani è a sua volta diventato un maestro. Un maestro molto particolare, come dimostra questo audiolibro. Piuttosto che lasciar cadere dall'alto sapere ed esperienza, Oldani sembra porgere dell'uno e dell'altra la condivisibilità, i princìpi (semplici, di buonsenso) che è venuto, quasi automaticamente, scoprendo lungo la strada percorsa.

The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review “Fast-paced adventure...

"[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle...

El Anticrítico gastronómico es un podcast de gastronomía. Es humor sin olvidar la crítica. Nace como evolución de mi columna de Tentaciones de El País, pero adaptada a los nuevos tiempos. Actualidad gastronómica con dato y opinión, con sorna, ironía y sarcasmo. Porque los tiempos que corren lo merecen