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御粽司・川端道喜は，室町時代から長く御所に餅や菓子を納めてきた．十五代当主はかつて，この国の四季と結びついた和菓子のゆたかな世界，そして菓子づくりの自身の経験を語り下ろした．

Aujourd'hui, chaque entreprise peut faire le choix de l'hospitalité. Ce recueil de leçons sur le service et le leadership, apprises au cours d'une carrière dans l'hôtellerie, célèbre le seul principe qui ne sera jamais démodé : le désir humain d'être pris en charge. Dans cet aperçu des coulisses du monde de la restauration, L'hospitalité déraisonnable nous montre comment trouver de la magie dans ce que nous faisons - pour nous-mêmes, pour les personnes avec lesquelles nous travaillons et pour celles que nous écoutons.

One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson’s feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her in search of others who have invested kitchen objects with magical and personal properties. A favorite wooden spoon or a saltshaker inherited from a parent: these and other items become powerful symbols of identity and memory, representing friendship, grief, love, superstition, safety, and political resistance.

Aujourd’hui plus que jamais, notre rapport à ce que nous mangeons n’a rien d’anodin. Tout est calculé, pesé, désenchanté. Et si nous cessions de considérer l’alimentation comme un acte mécanique ? Si nous retrouvions un rapport joyeux à la nourriture ? Pour Constance Lasserre, «gastronome éclairée» à table et sur les réseaux sociaux, la gourmandise est un véritable projet de société, la promesse d’un rapport à soi et aux autres apaisé et exalté, d’une vie croquée à pleines dents, d’une curiosité plus grande que nos ventres.

For nearly twenty years, Michael Shaikh's job was investigating human rights abuses in conflict zones. Early on, he noticed how war not only changed the lives of victims and their societies, it also unexpectedly changed the way they ate, forcing people to alter their recipes or even stop cooking altogether, threatening the very survival of ancient dishes. A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity's appetite for violence shapes what's on our plate.

Each captivating entry is a celebration of simple pleasures. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler’s reflections range from short, lyrical musings—a series of phrases, a list of words, a quick poem—to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year. Step into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts.

Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture. The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels. Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years.

Choose the right bottle for any occasion, whether you're out to eat or staying in, by learning to think like a sommelier—from the world-renowned wine expert and author of Wine Simple.

Salt, Sweat & Steam takes listeners behind the scenes of the nation’s most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It’s The Devil Wears Prada for the “yes, chef” era.

Well-known and loved as a cookery writer and presenter, this is Mary Berry’s deeply personal account of the second great love of her life, gardening. She shares her love of growing plants, visiting gardens, and getting hands-on in her own plot. A passion that was sparked in her childhood, Mary first started gardening with her father and she has been fortunate to meet many inspirational and knowledgeable horticulturalists throughout her life. Full of anecdotes and pearls of wisdom, My Gardening Life is a unique memoir told through the gardens Mary has loved.

How, in the space of a few decades, has food gone from “fact of life” to “national past time”; something to be thought about—and talked about—24/7? In this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces how our culinary tastes have been transformed; how they’ve been pulled into supermarket aisles and seduced by Michelin stars, transfixed by Top Chefs and shaped by fads. All Consuming is a deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food.

In a world that often feels disconnected and transactional, there's nothing more radically hospitable than welcoming people into your space, your table, and your life. In this accessible, inviting book on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides listeners on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this book will make you the perfect host at every budget.

In this book inspired by her phenomenally popular Substack newsletter, India Knight explores the essence of what makes a home, debunking intimidating ideas about ‘taste’ and trends, offering practical and reassuring advice for every room, and above all celebrating the joy and comfort that comes from being surrounded by things you love.

Have you ever wondered about the place-names that appear on Scotch whisky bottles? What language the names come from, what they mean, or if they are even real places? If you feel baffled about where to start looking for such information, then this reliable and informative book is for you. This book discusses each place-name that is concerned in some way with Scotch whisky, either as the name of the whisky itself, or as the name of the distillery.

Everyone loves a good bottle of EVOO. That's Extra Virgin Olive Oil, in case you didn't know. Olive Oil For Dummies is full of things you might not know about how to taste, buy, store, and use this incredible—and increasingly popular—oil. Complete with recently discovered health benefits, fascinating history and lore, and mouthwatering recipes, this is the essential guide to understanding everything you need to know about "liquid gold".

Slutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff’s misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included . . .

Fermenting is one of the most ancient, nutritious and cheap techniques for preparing and preserving food and drink. With little more than time, patience and basic equipment, the humblest of ingredients can be transformed into nutritious foods with an astonishing range of benefits for our gut health, immunity and daily mood. Including practical tips and some of his favourite recipes, Ferment cuts through myths and misunderstanding to help us navigate the fascinating world of ferments and shows how they can help improve our health, our meal times and our planet.

Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.

This fully updated guide by whisky authority and Japanese whisky expert Stefan Van Eycken takes you on a tour of some of the most coveted whiskies in the world. Japanese whiskies have become some of the most highly valued whiskies, and have bested traditional producers in major international competitions. Blending proven Scotch and American methods with new ideas, these whiskies are imbued with exotic flavors from local Japanese woods to make a unique and signature product that rings true to Japanese terroir.

The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country. Featuring over 300 distinctive expressions of whiskeys that embrace both tradition and innovation, this book will appeal to obsessive collectors eager to discover the next Pappy Van Winkle as well as those just starting to sample the dynamic flavor profiles of these American spirits.