Showing titles in Food & Wine

Convictions of a Chef is a prison memoir, a travel memoir and a chef’s memoir all rolled into one. Filled with fascinating and fun anecdotes about overcoming adversity, culinary challenges and health issues, it’s the story of how one boy grew into a man in the trenches of a cruel and senseless drug war, and embraced food, music and travel with all that he had.

A podcast for knife makers & enthusiasts hosted by Craig from Chop Knives, Geoff from Feder Knives and Mareko from Maumasi Fire Arts. New episodes every Monday morning.

Humans have been drinking wine for almost 8,000 years, and it seems like the intricate art of winemaking is back in fashion. And no wonder: It’s easy, stress-relieving, and eco-friendly. Not to mention how much money you can save when you stop buying expensive bottles from the store.

When they first meet, John, a dashing European, a Latvian refugee, a physics PhD, is hoping to settle down. Michaele, a fast-talking American college student, is hungry for an independent life as a writer and historian. When they meet again some years later, Michaele is ready. Or so she thinks. And opposites attract, right?

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.

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.

Want to take your bartending skills to the next level? Join VinePair managing editor Tim McKirdy for a weekly deep-dive into classic cocktails with America’s best bartenders. Cocktail College looks beyond the recipe and explores every aspect of mixology from ingredients and ice to shaking techniques, garnishes, and glassware — elevating your Martinis, Mai Tais, and everything in between. Hosted on Acast. See acast.com/privacy for more information.

An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed - where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns - by an American writer and food stylist who spent years working alongside artisans.

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.

Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha.

Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews, including: ales, lagers, porters, stouts, IPSs, and bitters.

Food writer and Culinary Institute of America director Sophie Egan takes listeners on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable and often unhealthy food culture and, paradoxically, why they also make America's cuisine so great.

The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that listeners never look at any restaurant meal the same way again.

Twenty years ago, Dr. Kellyann Petrucci seemed to freeze time: her skin looked firmer and smoother, she had a noticeably youthful glow, the weight creep that she’d been experiencing stopped in its tracks, and she consistently had more energy. No, she didn’t make a deal with the devil! She made a deal with her cells. She discovered a way to give them exactly what they needed: Bone broth.

The best-selling author and singer shares her personal brand of keto, including everything from recetas sabrosas to fun workouts and motivational personal stories to inspire all Latin-food lovers.

The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them.

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

Hot dogs. Poor people created them. Rich people found a way to charge fifteen dollars for them. They’re high culture, they’re low culture, they’re sports food, they’re kids' food, they’re hangover food, and they’re deeply American, despite having no basis whatsoever in America's Indigenous traditions. You can love them, you can hate them, but you can’t avoid the great American hot dog. Raw Dog is part investigation into the cultural and culinary significance of hot dogs and part travelogue documenting a cross-country road trip researching them as they’re served today.