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With lush prose and evocative storytelling, Alicia Kennedy shares her journey “from eater to cook,” exploring how we can eat for both joy and justice in a warming, overworked, and globalized world. As a girl, I ate like a king. So begins beloved author, journalist, and influencer Alicia...

Celebrate Kentucky bourbon, from Angel's Envy and Buffalo Trace to Willett and Woodford Reserve, by exploring the history of the drink, its heritage, influence, and how production affects what you taste in the glass. Each chapter of this volume profiles one distillery, featuring engaging stories of its origins, evolution, and initiatives for the future. Tasting notes for recommended bottles include popular favorites and worthy splurges so you can learn more about your preferred drams and discover exciting new expressions to try.

You eat three times a day. But do you know what you’re eating? From prehistoric fire pits to fast food assembly lines, Lunchtime is the story of how food evolved—then got hijacked. This isn't a diet book. It’s a history of what meals used to mean, and how we quietly traded them for convenience, branding, and shelf life. You’ll follow the breadcrumb trail through: Ancient kitchens and imperial banquets, factories, war zones, supermarkets, and drive-thrus. By the time you finish, you won’t just think differently about food. You’ll feel it.

Filled with accessible strategies to help you heal from within through the foods you eat, FOOD THERAPY explores the vital connection between nutrition, stress, and trauma recovery. Food is therapy—and the choices you make each day impact your capacity to heal from anxiety, stress, and even...

From the bestselling author of Salt, Fat, Acid, Heat—and one of America’s most beloved chefs and teachers—a selection of meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion With all the generosity of spirit that has endeared her to millions...

Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into...

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.

O autor dos EUA fez uma espécie de genealogia da comida ao percorrer, em marcha a ré, a trajetória do alimento da mesa até sua origem mais remota. Muito além do jornalismo, dá absolutamente todas as explicações a respeito de cada ingrediente consumido diariamente. Ao contrário dos que tentam esquecer os abusos da indústria alimentícia, Michael Pollan leu o rótulo e viajou até o pedaço de terra onde cada substância foi plantada.

Il futurismo italiano, padre di numerosi futurismi e avanguardisti esteri, non rimane prigioniero delle vittorie mondiali ottenute "in venti anni di grandi battaglie artistiche politiche spesso consacrate col sangue" come le chiamò Benito Mussolini. Il futurismo italiano affronta ancora l'impopolarità con un programma di rinnovamento totale della cucina.

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the spectacular rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 1970s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers...

In Crust We Trust is the untold story of how pizza became more than a meal—it became a movement. From the flatbreads of ancient empires to the chaotic rise of the Noid, from mafia-laced slices to origins of the biggest franchises, this book dives headfirst into the wild, weird, and deeply symbolic world of pizza. Whether you're a triangle-folder, a crust-first renegade, or a midnight reheater, this book reveals the saucy truth: Pizza isn’t just food. It’s reality itself.

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.

Neste livro, Jane Lutti reúne saberes que ajudaram a sistematizar o tema, e aborda a afetividade culinária pelas lentes da história, da filosofia, da psicologia, da literatura e do desenvolvimento socioeconômico e cultural. Em outras palavras, promove um profundo pensar sobre si, seus caminhos, sua psique e até mesmo seu futuro.

Este libro de cocina es su próximo libro de recetas favoritas de la India. Ya sea que esté buscando la mejor manera de preparar sus comidas Indias favoritas, o se esté preparando para un viaje a la India y necesite probar la cocina local. Independientemente de las necesidades que pueda tener para probar las recetas favoritas de la India, este libro de cocina está diseñado para brindarle un conjunto completo de recetas que darán forma a su planificación de comida India. Ya sea que desee proporcionar comidas para un restaurante o su hogar, este libro de cocina lo tiene todo cubierto.

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. A middle class kid from New York’s East...

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.

Experience the American whiskey renaissance with internationally recognized whiskey expert Richard Thomas in this expert guide. The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country. Featuring over 300...

The First American Cookbook: A Facsimile of "American Cookery," 1796 by Amelia Simmons is a historic culinary landmark, recognized as the first cookbook written and published in America. Originally released in 1796, this work provides a fascinating glimpse into early American cooking, blending traditional English recipes with indigenous ingredients such as cornmeal, squash, and turkey. Notably, it includes the earliest recorded recipe for pairing turkey with cranberries and introduces the use of pearlash, a precursor to modern baking powder, revolutionizing baking techniques of the time.

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.