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The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.

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.

Fatima Ali won the hearts of viewers as the Fan Favorite of Bravo’s Top Chef in season fifteen. Twenty-nine years old, she was a dynamic, boundary-breaking chef and a bright new voice for change in the food world. After the taping wrapped and before the show aired, Fati was diagnosed with a rare form of bone cancer. Not one to ever slow down or admit defeat, the star chef vowed to spend her final year traveling the world, eating delicious food, and making memories with her loved ones. But when her condition abruptly worsened, her plans were sidelined.

All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her 20th birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake.

Have you ever wondered who picked your Fairtrade banana? Or why we can buy British strawberries in April? How far do you think your green beans travelled to get to your plate? And where do all the wonky carrots go? Above all, how do we stop worrying about our food choices and start making decisions that make a difference? In an effort to make sense of the complex food system we are all part of, Louise Gray decides to track the stories of our five-a-day, from farm to fruit bowl, and discover the impact that growing fruits and vegetables has on the planet.

The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-thru strategy.

If you have ever worked in a professional kitchen, are in culinary school, or are thinking about a career as a chef, then you need this audiobook. It will guide you on the behaviors of top chefs and how to conduct yourself in the kitchen. This audiobook is filled with short little lessons—or PSAs—that every cook needs to know to get along successfully in the kitchen. The great thing about this book is that it is a guide for you both early in your career and later when you are developing others. The rules in the book can change from kitchen to kitchen, but most are culinary truisms.

Are you suffering from chronic fatigue, anxiety, digestive, or autoimmune issues? Or are you seeking a simple way to bring whole-body health into your life with a food that is easy to integrate into your everyday routine with no muss, no fuss? Welcome to the world of adaptogens—nutrient-dense, calorie-sparse superfoods that have been clinically proven to help your body. Complete with client case studies and a shopping guide, Healing Adaptogens will educate, inform, inspire, and delight, giving you the tools you need to elevate your daily routine with adaptogens.

Imagine your child happily exploring the kitchen. They’re making tasty meals and snacks with ease. The "Simple Cookbook for Kids Ages 8-12" makes this happen. This fun cookbook is made for young chefs. It turns cooking into a joyful learning adventure. With cooking definitions, step-by-step instructions, clear steps, and lots of recipes, this book grabs kids' interest. Your child will be excited from the beginning. They’ll find a world of flavors and fun. The first chapters give a strong start. The book covers kitchen safety tips, key tools, and basic cooking skills. Kids will learn to ...

Welcome to the Sizzling World of Outdoor Griddle Cooking! Unlock the Secrets of the Gas Griddle with the "Outdoor Gas Griddle Cookbook with Pictures" Whether you're a seasoned griller or a newcomer, this is your ultimate guide to mastering the mouthwatering delights achievable on a gas griddle. Bursting with delectable recipes, helpful tips, and captivating pictures, get ready to elevate your outdoor cooking game and impress with flavor-packed dishes. Unveiling the World of Outdoor Gas Griddle Cooking - The Charm of Gas Griddles Discover why gas griddles are the top choice for backyard ...

Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form.

In this lively and authoritative guide, Greene teaches listeners about whiskey and encourages them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life - and including recipes for delicious cocktails by some of today's most celebrated mixologists - Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story.

Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. Our Lady of Perpetual Hunger is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her.

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.

In Proof, Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze—and the effects of the latter. The people who make and sell alcohol may talk about history and tradition, but alcohol production is really powered by physics, molecular biology, organic chemistry, and a bit of metallurgy—and our taste for those products is a melding of psychology and neurobiology.

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.

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.

When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor. Filled with stories from the years Crenn spent working in the male-centric world of professional kitchens, tracking her career from struggling cook to being named the World’s Best Female Chef, starring on Netflix's Chef's Table, and running one of the world’s most acclaimed restaurants, Rebel Chef is disarmingly honest and revealing.