Showing titles in Food & Wine

When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner, Romain, peppering this renovation story with recipes from his Paris kitchen.

Welcome to 100% Eat, the show where we try every fast food restaurant to let you know if you need it. You probably do. Formerly Face Jam, Our Heroes are flying the new banner of 100% Eat high. Are you 100% in?

Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even experts are duped by liars and counterfeits. Deeply reported and elegantly written, this exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash.

Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.

Coffee with the Chicken Ladies covers all things pet chicken. Each episode includes a breed spotlight and relevant chicken keeping topics, as well as reviews of books and products, amazing recipes using home fresh eggs, interviews, and occasional chicken-themed celebrations. Please help us grow the podcast - subscribe, share, and leave reviews and ratings on Apple Podcasts. Thanks for listening!

The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.

In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better.

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.

What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.

The cod has played a vital part in livelihoods, diets, and health in general — as well as roles in national economies and international wars. Drawing on his love of food and food culture, Mark Kurlansky leaps into history and folklore to explore how this innocuous fish had such an impact over the centuries.

Discover how the Dr. Sebi-inspired diet book involves the use of natural alkaline and electric food smoothie recipes from Dr. Sebi’s approved food list to help you detoxify, heal, and prevent malignant diseases in your body. In this book, no longer will you be aimlessly searching the internet for Dr. Sebi smoothie recipes.

Sunny Anderson hosts Cooked and Booked, the podcast where food and true crime get blitzed, blended and baked into one deliciously dangerous dish. Sunny is best known as a Food Network host, but she’s also a true crime obsessive. In each episode she walks guests through wild stories of scams, heists and criminal capers with tasty twists. Like any good menu, this podcast has a wide array of offerings. Some stories are savory, like one man’s multi-year scam to create and sell millions in fake vintage wine. Others are spicy, like a Michelin food critic who blows the lid off the whole “...

In Ruth Reichl’s latest book—one that will delight her fans and convert those as yet uninitiated to her charming tales—the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.

With the six lectures of The Everyday Guide to Wines of Italy, you can experience the dynamism of Italian wine for yourself and become your own expert in the tastes, traditions, and innovations from history’s definitive wine-making regions. Delivered by acclaimed Master of Wine Jennifer Simonetti-Bryan, one of the foremost authorities on wines around the world, this course is a chance for you to embark on a delicious, interactive, and unforgettable tasting tour through a country that is equal parts picturesque, romantic, and mysterious.

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.

In this fascinating book, beer expert Mark Dredge dives into the history of lager, from how it was first brewed, to what role was played by German monks and kings in the creation of the drink we know so well today. From the importance of 500-year-old purity laws to a scrupulously researched exploration of modern beer gardens (it's a hard life), Mark has delved deep into the story of the world's favourite beer. From 16th-century Bavaria to the recent popularity of specialist craft lagers, A Brief History of Lager is an engaging and informative exploration of a classic drink.

Part cookbook and part spiritual memoir, Bread & Wine illuminates how sharing food together mirrors the way we share our hearts with each other and with God. And it explores what it means to follow a God who reveals his presence in breaking bread and passing a cup.

Embark on a culinary journey to master the craft of authentic Neapolitan pizza-making right in your own backyard with Pizza Snob Neapolitan Style: Outdoor Wood-fired Pizza Ovens, Unleash Your Inner Pizzaiolo! This comprehensive guide is your ticket to unlocking the secrets of traditional pizza baking in an outdoor setting, tailored for both beginners and seasoned enthusiasts.

When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post - alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down.

So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city.

A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius). McPhee writes about the botany, history, and industry of oranges, from the great orangeries of European monarchs to a fascinating profile of Ben Hill Griffin of Frostproof, Florida, who may be the last of the individual orange barons.