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Prepare to unearth the hidden truths of whiskey history in Whiskey Lore: Volume One, a groundbreaking exploration of 24 popular whiskey myths that have shaped our understanding of the world’s great spirits. With meticulous research and a talent for captivating storytelling, Drew Hannush takes listeners on a journey through the forgotten corners of whiskey’s past, shedding light on the stories that are too often oversimplified or misunderstood.

Join us for a delightful journey into the culinary world of Louisa May Alcott's beloved novel Little Women. In this special episode, host Niina is joined by writer Jenne Bergstrom, author of The Little Women Cookbook, as they explore the heartwarming and relatable chapter, “Domestic Experiences.” Perfect for fans of Little Women, history enthusiasts, and food lovers alike, this episode offers a delicious blend of literature and gastronomy. Tune in and let your imagination feast on the tastes and textures of a cherished classic!

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.

The eastern oyster, the humble bivalve and delicious treat, are the living bones of the Chesapeake, as well as the ecological and historical lifeblood of the region. When colonists first sailed these impossibly abundant shores, they described massive shoals of foot-long oysters but the bottomless appetite of the Gilded Age and great fleets of skipjacks took their toll. Disease, environmental pressures and overconsumption decimated the population by the end of the twentieth century.

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.

With enough fast-food nostalgia to satisfy even the most fat-hardened foodie arteries as well as glorious dollops of nostalgia, Picky is a hymn to the gleam of the golden arches and the soft shine of worn formica as well as opulent marble and tweezered micro herbs. It is a generous, warm look at a life built around food: what it can mean, what it can stand for, and why you should always pay attention to what someone is eating.

A highly successful BBC and Guardian Journalist, somehow Michael Finnerty's life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion.

Natalie Cassidy has been on our television screens for over three decades. We’ve grown up alongside Sonia on EastEnders, but what about Nat’s life beyond Albert Square? In Happy Days, Natalie isn’t just blowing her own trumpet, she’s taking readers on a journey through the highs and lows and the changing seasons of life. From yo-yo diets to raising strong girls, coping with grief to getting acting lessons from Barbara Windsor, step into Natalie’s world behind the screen.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world.

Food historian and chef Neil Buttery takes the listener on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created.

This is a tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared.

The country certainly boasts an outsized reputation around the world for fast food and faster living – everything is louder, brighter, bigger, if not always better – yet for all the cartoonish depictions of its culture on the big and small screen, Felicity was convinced that in reality, most Americans are just like the rest of us… despite a troubling national tendency to eat doughnuts for breakfast. Her mission; to take a closer look at the iconic American dishes that have conquered the world...

The peerless Jeremy King is the founder of such iconic London restaurants and grand brasseries, as Le Caprice in the 80s, the Ivy in the 90s, the Wolseley in the 2000s to the Arlington in the 2020s, among many others. He believes that restaurants are microcosms of all life that can teach us so much. There is a curious intimacy between guest and restaurateur, and he has been witness to much heartbreak, failures and challenges, as well as celebrations.

Audiobook "Wino. Krótka historia szlachetnego trunku" w interesujący sposób przybliża dzieje jednego z najpopularniejszych alkoholi na świecie. W drugim odcinku serii poświęconej rozmaitym napojom, zapraszamy do ekscytującej wędrówki po winnicach i piwniczkach wypełnionych beczkami szlachetnego trunku, jakim z całą pewnością jest wino.

Audiobook "Piwo. Krótka historia złocistego trunku" stwarza okazję do poznania przeszłości z perspektywy jednego z najpopularniejszych napojów alkoholowych. Książka daje odbiorcy szansę na udział w fascynującej wędrówce po różnych zakątkach globu, w których rodziła się i rozwijała kultura piwna. Słuchacz zetknie się z przedstawicielami wielu cywilizacji i narodów, którzy początkowo szukali sposobu na konsumpcję piwa, a potem pracowali nad jego udoskonaleniem.

Home is a vital base for us to thrive, yet, for some, the question of where home is isn't as simple as an address. Depending on circumstance, 'home' may not simply be where we rest, eat and sleep. With the concept of home comes questions of ancestry, identity and belonging, and the understanding that there is no one fixed idea of what or where home is. In No Place Like Home, Charlene White boldly shares her own story and understanding of home as a Jamaican Londoner exploring all the smells, memories and voices from her childhood.

Steve Hoffman is a perfectly comfortable middle-aged Minnesotan man who has always been desperately, pretentiously in love with France, more specifically with the idea of France. To follow that love, he and his family move, nearly at random, to the small, rural, scratchy-hot village of Autignac in the south of the country, and he immediately thinks he’s made a terrible mistake.

Mokhtar Alkhanshali, hijo de inmigrantes yemeníes, ha crecido en el barrio más conflictivo de San Francisco y a sus veinticuatro años es incapaz de pagarse la universidad. Mientras trabaja de portero en un bloque de pisos de lujo, descubre que el café, al igual que él, tiene su origen en Yemen, por lo que decide investigar la historia y la producción de esta antiquísima bebida viajando al país de sus antepasados.

Publicado pela primeira vez em 1994, este livro reúne crônicas e receitas que Nina Horta escreveu para a Folha de S.Paulo ao longo de mais de uma década. Nina soube, como ninguém, traduzir com sabedoria e simplicidade um mundo nada gastronômico, porém real, de sabores, cheiros, reflexões e humor, com uma pitada de nonsense – ingredientes que se tornaram sua marca registrada.

Personagem de Andrea Camileri, inspetor Salvo Montalbano é campanilista, adepto (avant la lettre) do movimento slowfood. Como siciliano, mergulha numa Pasta alla Norma.