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A witty, idiosyncratic guided tour through culinaria past and present by the inimitable M.F.K. Fisher. In Serve It Forth, her first book, M.F.K. Fisher is already in full bloom. She travels the byways and tables of history with her unique literary vision, laying bare the peculiarities...

A deep dive into the culinary, literary, and underwater lives of that most noble and inscrutable bivalve, the oyster. In Consider the Oyster, M.F.K. Fisher explores the many lives of the mysterious oyster—from its strange cloistered existence in the watery depths to the many roles it has...

From author, culinary expert, and Top Chef judge Gail Simmons comes a fun, informative, and trailblazing guide to a rarely-explored side of hospitality: how to be a great guest. Countless influential voices have written books about hosting, offering tips for what to cook, how to set the perfect...

A lush memoir from James Beard Award-winning food and travel writer Tarajia Morrell explores growing up in one of New York’s most renowned wine families, her wild road to self-discovery, and her search for love and success in all the right—and wrong—places.

Paru en 1825, ce classique de Brillat‑Savarin fait de la table un sujet de science et de plaisir. Sous-titré Méditations de gastronomie transcendante, il explore ce qui fonde le goût, l’appétit et l’art de manger, et montre comment la cuisine éclaire notre vie quotidienne. Ces méditations allient rigueur et esprit pour célébrer la saveur, la mesure et la curiosité. Une écoute savoureuse, où la gastronomie devient une philosophie du quotidien au XIXe siècle. Indispensable aux curieux de gastronomie et aux amateurs d’idées fines.

In Original Food: Recapturing the Joy of Eating, world-renowned chef Geoffrey Zakarian challenges the processed food culture that has dominated American eating for decades. Drawing on his training at the Culinary Institute of America and experience in Michelin-starred kitchens across Europe...

"[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it." —Philly Grub The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for...

The sentimental and culinary education of M.F.K. Fisher. This program features a new introduction to the text, written and read by Alison Roman. In 1929, a newly married M.F.K. Fisher embarked on a journey that would change her life. In The Gastronomical Me, readers get a firsthand look at the...

An Alphabet for Gourmets A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing. In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and profound miscellany of food that moves readers from A (for dining alone) to Z (zakuski, the classic...

“I do not know of any one in the United States who writes better prose.” —W. H. Auden A practical, culinary, and philosophical guide on how to eke out joy and delight in difficult times. There is perhaps no other book that speaks so powerfully to hunger and its pangs and to the ingenuity...

From Emmy, Tony, and Golden Globe winner Tony Shalhoub comes a delightful, heartfelt memoir about food, family, recipes, and the stories we pass down around the table. Every summer for over five decades, more than fifty members of the Shalhoub family have gathered in Door County, Wisconsin, for...

Bloomsbury presents Gloaming: Folklore, recipes and crafts to spark glimmers of joy in the darker months, written and read by Rosie Steer. "We often feel like winter is a time when the magic falls away. Rosie shows us that it’s very much still there, we just need to know how to look for it...

“Oz is one of the wine greats and this book embodies all his best qualities. Buy it for everyone you know!” – Victoria Moore, BBC Good Food “Sheer, giddy joy”- JancisRobinson.com “Oz is brilliant. His knowledge of wines and sense of humour always cut to the chase” – Jamie Oliver...

This fascinating memoir by global grilling authority Steven Raichlen reveals how a kid from Baltimore—armed with a degree in French literature—launched a barbecue revolution worldwide. Known for his popular PBS TV shows and internationally bestselling books, Raichlen is the man who...

A collection of the year’s best food and travel writing, selected by renowned chef and humanitarian José Andrés. “Good food and travel writing takes us somewhere far, far away without leaving our living rooms,” writes José Andrés. “Open a magazine or a newspaper, and boom: you are...

On the verge of a complete breakdown, Peter Hahn quit his globe-trotting corporate job and laid down roots in the French countryside—determined to make a go of winegrowing. Peter bought a run-down, four-hundred-year-old “pile of a house,” ten acres of woodland, and a neglected vineyard in...

Take control of your health by moving away from supplements and returning to real food with this evidence-based guide by registered dietitian Josie Porter—featuring 50 recipes, meal plans, and helpful supplement reviews The supplement industry is booming, fueled by online hype and influencer...

A fascinating window into America's past via one of our favorite foods. There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan loaves fetch top dollar, while home bakers...

Nara Aziza Smith (@naraaziza), the best-dressed culinary creator in digital media, brings her signature style to 80 delicious, homemade family-friendly recipes in her debut cookbook. You may think you know Nara Smith—the glamorous outfits, the soothing ASMR voice, the beautiful family, the...

The riveting eight-thousand-year story of wine, nectar of the gods and the pleasure and support of man. “Capaciously informative and endlessly entertaining.” -Tom Holland, author of Dominion As far back as history can reach, wine has been intertwined with the growth and development of the...