Titres dans Gastronomie

The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug found in coffee, energy drinks, teas, colas, chocolate, and even pain relievers. Drawing on the latest research, Caffeinated brings us the inside perspective at the additive that Salt Sugar Fat overlooked.

Sally Fallon Morell, bestselling author of Nourishing Traditions, debunks diet myths to explore what our ancestors from around the globe really ate--and what we can learn from them to be healthy, fit, and better nourished, today The Paleo craze has taken over the world. It asks curious dieters...

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...

A comprehensive, practical introduction to the often misunderstood world of olive oil—with recipes for appetizers, pasta, sauces, and desserts—from the founders and producers of the acclaimed EXAU Olive Oil brand. Humans have produced and enjoyed olive oil for thousands of years, but...

In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn...

A sensory celebration of Appalachian culinary traditions, and a call to reclaim the lost rituals, recipes, and food folklore of the places you call home. Amanda Held Opelt’s childhood was shaped by the shared, multi-generational table that brought everyone at her Granny’s 100-acre farm to...

A collection of the year’s best food and travel writing, selected by renowned chef and humanitarian José Andrés. The Best American series, launched in 1915, is the premier annual showcase for the country’s finest short fiction and nonfiction, and it is the most respected—and most...

The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.

In this captivating memoir, the man whom Julia Child has called ""the best chef in America"" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award<en&winning superstar who taught millions of Americans how to cook and shaped the nation's...

Jonny Garrett, cofounder of the YouTube sensation Craft Beer Channel, travels in search of the deeper cultural impact of brewing—how it has become one of the world’s most important inventions and shaped our lives for millennia. What’s the oldest and most consumed alcoholic beverage on...

Este audiolibro compendia la historia de España a través de sus cocinas y despensas, desde los caníbales y carroñeros de la cueva de Atapuerca hasta la increíble —y sin embargo cierta— invención de la tortilla de patatas sin patatas y sin huevos de nuestra más reciente posguerra...

In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy. But it’s not the whole story. A bonus chapter in the audiobook edition centers on Weaver's commitment to right the wrongs of history by cementing one man’s legacy for generations to come. It represents a living promise to give a family back the dream that was denied them in a place and time where dreams were not permitted for all.

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

NEW YORK TIMES BESTSELLER “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her...

Les pirates des Caraïbes avaient imaginé le Draque, l'ancêtre du Mojito, dès le 16e siècle. Et les marins anglais, aidés des Amérindiens, avaient inventé le Punch avant que la Marine anglaise songe elle-même au Gin Fizz et au Gin Tonic pour guérir ses troupes. Aux États-Unis, les bars clandestins, les speakeasies, qui ont proliféré à l'époque de la prohibition ont mis à la mode certaines mixtures, souvent pour camoufler le goût douteux de l'alcool frelaté qu'on y servait.

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 - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

Eten is altijd een belangrijk onderdeel geweest van Stanley Tucci's leven: Italiaanse stracciatellasoep in de schaduw van het Pantheon, de beste tomatensaus bereid tussen repetities en kostuumpassessies, huisgemaakte pizza met zijn kinderen voor het slapengaan. In Wat ik at in een jaar blikt Tucci terug op twaalf maanden vol maaltijden. In restaurants, keukens, op filmsets, tijdens persmomenten, thuis en in het buitenland, met vrienden, familie, onbekenden – en soms gewoon in zijn eentje.

Brought to you by Penguin. All for wine and wine for all! You don’t need to be rich or have expert knowledge – just feel confident in choosing wines that will bring you joy. Drinks writer and broadcaster Olly Smith is here to walk you through the wonderful world of wine, teaching you how to...

The world runs on caffeine. Not electricity. Not oil. Not money. This is the real fuel behind modern life. CAFFEINE: The Drug That Wakes the World is a sharp, fearless, and fast-paced deep-dive into the drink that became a god. From goat herders in Ethiopia to the Sufi prayer circles of Islam, from British tea plantations to American coffee rebellions, from Coca-Cola to Red Bull to TikTok brain fog, this is the story of how one molecule hijacked our biology, rewired our sleep, and built a world that never stops.