Titres dans Gastronomie

“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful tour of France, England, and Italy, YouTube...

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

The Opening has descriptive copy which is not yet available from the Publisher...

Their authentic podcast conversations spill over the pages of this book and explore how the kitchen can be a place where the things we care about most in the world are reflected in the foods we prepare and the way we prepare them. In a world where disconnection from the earth, our food, our faith, and each other is becoming the norm, Weston and Woofenden bring together voices of hope who are working for a world of organic reconnections. They invite us to dig deeply into the complexity of ecology and food systems, as well as how faith communities are connected to them.

Wildly popular award-winning blogger, accidental ranch wife, and #1 New York Times bestselling author of The Pioneer Woman Cooks, Ree Drummond (aka The Pioneer Woman) tells the true story of her storybook romance that led her from the Los Angeles glitter to a cattle ranch in rural Oklahoma, and...

Foraging is not just a throwback to our hunter-gatherer past; it's a way to reconnect with the landscape. And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Hueston Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African Americans to ever work at the top level of the American wine industry.

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

Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old. Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe.

Embark on a flavorful journey across the globe with The Global Baker: A Journey Through the World's Breads. This book is your passport to the rich, diverse world of bread-making, where you'll discover the art and tradition of baking as it’s practiced in cultures near and far. Whether you're an experienced baker or just starting, this comprehensive guide is designed to inspire your baking journey with a variety of world bread recipes that bring the flavors of the globe right into your kitchen.

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...

From wartime nutrition science to modern food activism, Six Women Who Shaped What Americans Eat examines the pivotal roles six women played in rewriting the rules of American cuisine. Michelle Mart offers a rich and accessible narrative that connects dietary trends, food marketing, and public health movements to the voices of the women who helped drive them.

Explore the stories behind twelve iconic dining rooms in homes around the world—from a Japanese samurai house to Jackie Kennedy’s White House—and travel through time in pursuit of the ultimate design. Dive into history's most captivating dining rooms as bestselling author and architectural...

In this lively and authoritative guide, Greene teaches listeners about whiskey and encourages them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life - and including recipes for delicious cocktails by some of today's most celebrated mixologists - Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

Thanksgiving is one of America’s oldest traditions — but the story we tell about it is mostly myth. Thanks, But No Thanks walks through the real origins of the holiday, from the Indigenous nations who lived here long before the Pilgrims arrived, to the 1621 harvest feast, to the centuries of change that shaped Thanksgiving into what it is today. Along the way, it explores the wars, treaties, proclamations, school plays, family rituals, and cultural rewrites that turned a single event into a national tradition.

En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario. Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.

What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories.

From bestselling author, paranormal investigator, and Kindred Spirits co-host Amy Bruni, Cuisine to Kill For intertwines the macabre with the culinary to uncover some of history’s most gruesome true crime stories and the ghosts they left behind. Whether set in a haunted castle, a mysterious...

Der preisgekrönte Hollywood-Schauspieler Stanley Tucci lässt uns in sein Leben und in seine Kochtöpfe schauen.