Showing titles in Gastronomy

You're invited on a delectable pilgrimage to discover the secret to savoring every day. The Psalmist declared, "Taste and see that the Lord is good" (Ps 34:8), so Margaret Feinberg, one of America's most beloved Bible teachers, took the invitation literally. She embarked on a culinary and spiritual adventure that took her far and wide: descending 410 feet into a salt mine, baking fresh matzo at Yale University, harvesting olives off the Croatian coast, and tasting succulent figs at a premier farm—all to discover the truth of God's goodness.

Whiskey expert Richard Thomas offers an enthralling expedition into the heart of whiskey's heritage, unfolding the rich tapestry of intrigue, innovation, and tradition that defines this storied spirit. From its ancient origins to its position today as a globally celebrated elixir, this book is a tribute to the distillers, dreamers, and dram lovers who have all played their part in shaping whiskey's legacy.

Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head-on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish.

Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish.

Dominick Thompson comes from the West Side of Chicago, where he was lured into the drug trade, as much for comradeship as for power and money. One summer, he agreed to a last hustle. It was a sting, and Dom went to federal prison. It was there in his darkest hour that he had the revelation that brings us Eat What Elephants Eat—to heal his body and soul, he vowed never again to harm another sentient being. Like the peaceful, intelligent African giants, he would start by eating only plants, too.

Since its creation thirteen thousand years ago, our love of beer has shaped everything from religious ceremonies to advertising, and architecture to bioengineering. The people who built the pyramids were paid in ale; the first fridge was built for beer, not food; bacteria was discovered while investigating sour beer; Germany’s beer halls hosted Hitler’s rise to power; and brewer’s yeast may yet be the answer to climate change. In The Meaning of Beer, award-winning beer writer Jonny Garrett tells the stories of these incredible human moments and inventions.

A collection of the year’s top food and travel writing, selected by the trailblazing New York Times bestselling author and Emmy-nominated host of Taste the Nation and Top Chef Padma Lakshmi. Author and host Padma Lakshmi selects the best twenty articles published in 2023 that celebrate food and travel.

Big Tequila is the ultimate guide to the rich cultural heritage, history, and makers of this legendary spirit. Immerse yourself in Mexican tradition and learn the essential role that mezcal and tequila have played in this country's history and identity. Offering a detailed account of the transformation of agave into tequila, this book delves into the traditional methods used to produce tequila and the various techniques that have developed over the years. Uncover the renowned mezcal and tequila distilleries that have developed these world-class spirits over the years.

Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate In One Year Tucci records twelve months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Listeners are in for a treat as the talented Will Damron (who has read over 700 audiobooks) delivers an immersive account of Emmy Award-winning celebrity chef and beloved restaurateur Tom Colicchio’s life, challenges, and success.

On the Future of Food is a deep dive into our complex relationship with food on a global scale - from a means to assert ownership of the world to an indispensable tactic of civil rights movements. Catherine Joy White takes her experience as an advisor to the United Nations to establish the cultural, social, personal and political power of food, as a blueprint to life, a flagstone of community and a human right that many go without.

Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It's also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history.

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. These are the small moments, events and happenings that gave pleasure before they disappeared. Miso soup for breakfast, packing a suitcase for a trip and watching a butterfly settle on a carpet, hiding in plain sight.

Clara Cannucciari became an internet sensation late in life, making cooking videos until her 96th birthday. Her YouTube® Great Depression Cooking channel garnered an army of devoted followers. Now, in Clara's Kitchen, she gives listeners words of wisdom to buck up America's spirits, recipes to keep the wolf from the door, and tells her story of growing up during the Great Depression with a tight-knit family and a "pull yourself up by your bootstraps" philosophy of living.

From the citrus groves of Sicily to a taco in Mexico City, In Search of the Perfect Peach takes you on a journey in the pursuit of flavor, with Franco revealing at every step how this incredibly simple desire can lead to radical change. Throughout, he offers us a deeply optimistic vision of how we as consumers can follow flavor to fix the food system and bring joy to our every meal.

Unlock the artisan in you with Advanced Canning Techniques, the must-have guide for anyone passionate about preserving the vibrant flavors of the seasons. This eBook is your passport to becoming a canning connoisseur, whether you’re a novice taking the first steps into the world of jars and lids or an experienced preserver ready to expand your repertoire. Starting with an essential introduction to high-acid foods, you'll delve into the science of pH levels and discover the safety measures critical for successful canning. Master the art of fruit preserves with expert tips on selecting the ...

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.

Home is a vital base for us to thrive, yet, for some, the question of where home is isn't as simple as an address. Depending on circumstance, 'home' may not simply be where we rest, eat and sleep. With the concept of home comes questions of ancestry, identity and belonging, and the understanding that there is no one fixed idea of what or where home is. In No Place Like Home, Charlene White boldly shares her own story and understanding of home as a Jamaican Londoner exploring all the smells, memories and voices from her childhood.

Food is the primary way andrea bennett connects with the world. They worked in the restaurant industry for a decade, and though they don’t eat much meat and can’t eat gluten, they take as much pleasure in food as Jeffrey Steingarten, Anthony Bourdain, or Guy Fieri. When they want to show someone they care, they cook them a meal. The essays in Hearty offer a snapshot of the North American cultural relationship to food and eating.

Unlock the age-old secrets of preserving nature's bounty with "Preserving the Past," a captivating exploration into the world of traditional fermentation. Dive into the fascinating history and global significance of fermentation, from its ancient origins to its modern-day revival. This book guides you through the basic principles of fermentation, unveiling the microbial heroes like yeasts and bacteria, and the essential catalysts, sugar and salt. Discover the pivotal role fermented foods played in ancient civilizations, their evolution through the ages, and how these time-honored practices ...