Showing titles in Food & Wine

In The Widow Clicquot, Tilar J. Mazzeo brings to life for the first time the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin. A young witness to the dramatic events of the French Revolution and a new widow during the chaotic years of the Napoleonic Wars, Barbe-Nicole defied convention by assuming---after her husband's death---the reins of the fledgling wine business they had nurtured.

Are you consumed with a busy life but unsure how to slow down? Do you desire connection within your community and think, Absolutely, but I don't have time for that or I can't create that? What if there was another way through it all, a way to find those moments of peace and to create a time for honest, comfortable connection? What if meeting neighbors and connecting with friends was as simple as showing up and being available?

Introducing "Mediterranean Diet for Weight Loss", your comprehensive guide to harnessing the power of one of the world's healthiest diets to achieve your weight loss goals and transform your health from the inside out.

Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.

Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.

The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

Feeling your best is about far more than deciding what color to paint your accent wall or how to apply nightly moisturizer. It's also about creating a life that's well-rounded, filled with humor and understanding - and most importantly, that suits you. At a cultural moment when we are all craving people to admire, Queer Eye offers hope and acceptance. After you get to know the Fab Five, together they will guide you through five practical chapters that go beyond their designated areas of expertise.

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.

Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp, and often hilarious observations and ideas on the restaurant industry and the world around her. I Hear She's a Real B*tch, her first book, is caustic yet intimate and wryly observant - an unforgettable glimpse into the life of one of the most interesting, smart, trail-blazing voices of this moment.

America's most delightfully unconventional hostess and the bestselling author of I Like You delivers a new book that will forever change the world of crafting. According to Amy Sedaris, it's often been said that ugly people craft and attractive people have sex. In her new book, Simple Times, she sets the record straight. Sedaris shows that anyone with a couple of hours to kill and access to pipe cleaners can join the elite society of crafters.

"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.

Turn your food truck into a boundless enterprise. It is understandable that many individuals are drawn to the idea of owning a food truck because of the tremendous time flexibility and freedom that comes with it. According to market research, a food truck is a perfect model for a startup project. Nonetheless, there will always be challenges to overcome and competition to surpass, which goes for all businesses. Subsequently, it is important to know the correct information before going ahead and purchasing or renting a truck.

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant—and the recipes that helped to make them both indelible and irreplaceable.

Author Mark Kurlansky pleasantly surprised the world with this engaging best-seller that garnered rave reviews from critics and casual readers alike. His subject for this whimsical biography is the codfish, a species remarkable for its influence on humanity. Cod, Kurlansky argues, has driven economic, political, cultural and military thinking for centuries in the lands surrounding the Atlantic Ocean. Nations like England and Germany have waged wars for cod.

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.

In Feels Like Home, Grammy award-winning singer Linda Ronstadt effortlessly evokes the magical panorama of the high desert, a landscape etched by sunlight and carved by wind, offering a personal tour built around meals and memories of the place where she came of age.

In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette - which later beat out professional bakeries to win the "Best Baguette of DC" - but his knowledge of bread, from seed to table.