Mostrando títulos en Comida y Vino

When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish - owned, designed, and managed by award-winning cocktail aficionado Eric Alperin - quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service.

Gain the wine know-how you’ve always wanted in this comprehensive course. With thousands of wines on sale in the US today, choosing just the right one for each occasion can be a challenge even for the experienced. To help you master that challenge and deepen your appreciation of wine and its inexpressibly rich lore, Master of Wine Brian Wheaton recorded Understanding the World of Wine. Whether you're a seasoned oenophile or a beginner, you will discover new insights in this set of 36 easy-to-use audio lectures.

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.

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen.

The Housekeeper's Tale reveals the personal sacrifices, bitter disputes and driving ambition that shaped these women's careers. Using secret diaries, unpublished letters, and the neglected service archives of our stately homes, Tessa Boase tells the extraordinary stories of five working women who ran some of Britain's most prominent households.

Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media.

At just 21, the age when most people are starting to drink (well, legally at least), Victoria James became the country’s youngest sommelier at a Michelin-starred restaurant. Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room.

Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book.

We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it addictive, triggering the same brain receptors as heroin and morphine. In The Cheese Trap, Dr. Neal Barnard presents a comprehensive program to help listeners break free of their cheese addiction.

When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.

Mark Kurlansky's new book takes us back to the food of a younger America. Before the national highway system brought the country closer together, before chain restaurants brought uniformity, and before the Frigidaire meant that frozen food could be stored for longer, the nation's food was seasonal, regional, and traditional. It helped to form the distinct character, attitudes, and customs of those who ate it.

The pawpaw, a close relative of the tropical custard apple, grows throughout much of North America yet culturally and horticulturally we know very little about it. This mini manual by edible landscape author Michael Judd jumps right into growing, caring for, harvesting, and using pawpaws—from seed to table. Judd demystifies fruit growing in direct easy-to-follow steps that quickly brings confidence to the newbie grower while expanding the horizons of curious gardeners.

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.

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.

Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

How Would You Like Your Mammoth? is a chronological journey through the culinary history of humankind, with fifty short, snackable essays packed to the brim with juicy tidbits and cultural insights. With author Uta Seeburg as your guide, you'll learn not only which dishes are linked to key cultural moments, but also how each represents the social hierarchy and values of the civilization that invented it.

While scores of books have been written about Elvis Presley, this is the first meticulously researched biography of Tom Parker written by someone who knew him personally. And for anyone truly interested in the performer many consider the greatest and most influential of the 20th century, it is impossible to understand how Elvis came to be such a phenomenon without examining the life and mind of Parker, the man who virtually controlled Elvis' every move.

In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.