Showing titles in Food & Wine

In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal story with those hungry for a seat at her table. Here, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina’s gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail.

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.

“Hey, good lookin’—what ya got cookin’?” This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family. In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian-American kids at her school in Eugene, Oregon; of struggling with her mother's particular high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food.

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.

In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.

Do you want to know how to improve overall health, lose weight, remove phlegm and mucus, naturally prevent some diseases such as Diabetes and high blood pressure? Did you know all this can be done by sticking to just one diet? The Dr. Sebi diet, is a plant-based diet. It rejuvenate your cells by eliminating toxic waste through alkalizing your blood. This diet is all about minimizing acidity in your foods and mucus in your body.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

In a world overwhelmed by pharmaceutical solutions, Barbara O'Neill's Natural Remedies: A Comprehensive Guide to Holistic Healing and Wellness offers a refreshing approach to health and well-being. Drawing on years of experience and expertise, Barbara O'Neill presents time-tested, natural remedies that are not only effective but also accessible to everyone. This book is a treasure trove of knowledge, perfect for those seeking to take control of their health through natural means.

Meat Eater chronicles Rinella’s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America.

Mythical Chefs Josh Scherer and Nicole Enayati discuss, debate, and dissect the web’s most hilariously controversial culinary quandaries.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

Malört may be the worst thing you'll ever taste. Known primarily for its intense bitterness, the infamous Chicago liqueur has been compared to "a forest fire, if the forest was made of earwax." Yet lurking in the horror and the mockery lies the truth of Malört: we keep going back for more. For nearly a hundred years, we've gone back.

The world is enamored with Italy: its culture, art, food, and fashion, its beautiful landscapes, and famous cities-and, of course, its wine. If history can sometimes be throat-achingly dry, writer and wine expert Marc Millon serves up a delightfully fresh take on Italy's past, present, and future, best enjoyed with a glass in hand.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.

There are several safety organizations that deal with drinking water, and they all warn about substances that might corrode or scale pipes and installations, in addition to those that are dangerous to human health. Still, However, drinking water can meet a significant portion of the daily mineral intake, particularly for the elderly, children, and those at risk of mineral deficiencies due to poor eating habits or famine. who run the risk of mineral shortages should be particularly aware of this.

Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on ...