Titres dans Gastronomie

Everyone hates them...and yet just about everyone has them, at least sometimes. In the United States, 11.6 million employees have reported going to work with a hangover within the previous 12 months. In this personal essay - a spirituous blend of philosophy, theology, history and biochemistry - Evan Rail sings the praises of the bad morning, arguing that a well-made katzenjammer can change our world and ourselves for the better, allowing us to find at least some good in feeling very bad.

Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy Long contends that although the interest in experiencing "otherness" is strong within American society, total immersion into the unfamiliar is not always welcome.

In fifty short chapters, Martins cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, The Carnivore's Manifesto is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.

After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, bake, butcher, preserve, and pickle. He buys a thousand-pound-steer - whom he names Bubbles - raises chickens, gardens, and works to transform his small-town home into a gastronomic paradise. In this compulsively listenable memoir, Watman records his experiments and adventures as he tries to live closer to the land and the source of his food.

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

History Lover's Cookbook will transport listeners through the Battle of First Bull Run/Manassas to April 9, 1865, where General Robert E. Lee stood under an apple tree to dispatch his surrender to General Grant. Do you know what he was eating when he surrendered? Prepare a picnic of lemonade, raspberry shrub, mint julep, fried chicken, ham sandwiches, potato salad with boiled dressing, cold slaw, soda biscuits and quince marmalade to observe one of the many Civil War re-enactments throughout the United States.

The implausible truth: Over one billion people in the world are hungry and over one billion are overweight. Far from complete opposites, hunger and obesity are in fact different manifestations of the same problem: It's increasingly difficult to find and eat nutritious food. By examining the global industrial food system using the deceptively simple template of a classic American dinner, We the Eaters not only outlines the root causes for this bizarre and troubling dichotomy, but also provides a blueprint of actionable solutions.

In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.

In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.

Clamcake Summer is the story of one man's attempt to eat every clamcake in Rhode Island in one summer (or die frying). It is a funny, informative and voracious story of marathon eating and the seashore foods we crave, and of the joys and traditions of summer in New England. This is the first audiobook entirely dedicated to the clamcake. A blend of memoir and history, Clamcake Summer is perfect for listening to on the beach for anyone who grew up eating these delectable fritters, or for those who dream of ordering their first dozen at a take out window.

Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

A longtime contributor to Field and Stream, Bill Heavey knew more than a little about hunting and fishing when he embarked on an ambitious project a few years ago to see how far he could get eating wild. But Heavey knew next to nothing about gardening or foraging, and he lives in northern Virginia, close to Washington, D.C. The rural wilds, this was not. Is it any surprise that his tasty triumphs were equaled by his hilarious misadventures?

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate...

A culinary memoir that brings to life some of the most fascinating, glamorous food years in France and reveals gastronomical treasures from gifted artisans of the French countryside. From small cafes in Paris to Normandy, Alsace, the Basque country, and beyond, Dryansky takes us on a sweeping sensory journey, with a voice as thoughtful as Kingsolver, as entertaining as Bourdain, and as cogent and critical as Pollan.

Before the heyday of the Food Network, there was Chef Tell - TV persona of Friedemann Paul Erhardt, America's first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the "affably roguish Bad Boy of the Philadelphia restaurant world." Chef Tell explores how a young German American chef became America's biggest TV celebrity chef of his time. Most of Chef Tell's forty million baby boomer viewers - a number comparable to Julia Child's - never knew his fascinating, hardscrabble life story. Until now.

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

Becky Johnson and her daughter Rachel Randolph come from a long line of laughter. The female side of her family tree is dotted with funny storytellers, prolific authors, hospitable home cooks, and champion chatters. In We Love, We Laugh, We Cook, Becky—a butter and bacon loving mama—and...

From acclaimed novelist Kate Christensen, Blue Plate Special is a mouthwatering literary memoir about an unusual upbringing and the long, winding path to happiness. “To taste fully is to live fully.” For Kate Christensen, food and eating have always been powerful connectors to self and...

Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle.