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Erewhon began as a ten-by-twenty-foot basement on Newbury Street in 1960s Boston: planks on cinder blocks, barrels of brown rice and miso, and a macrobiotic couple convinced that changing what people eat could change how they live. Half a century later, the same name has become global shorthand for twenty-dollar smoothies, paparazzi-stalked parking lots, leather grocery totes on a Balenciaga runway, and a Tribeca gourmet market instantly christened “the Erewhon of New York.

Author Lee Johnson describes Mixing Memory and Desire: How History Shaped the Foods of the Caribbean as ‘a food book with a large side dish of history.’ It is not a cookbook – there are no recipes – or a forbidding history text filled with events and dates, but a primer for all listeners of how the Caribbean’s turbulent history led to its distinctive cuisine. It is told in an entertaining and listenable style, infused with appropriate poetic and song lyric extracts, and garnished with exquisite line drawings executed by the author.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Hueston Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African Americans to ever work at the top level of the American wine industry.

There are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, award-winning travel writer Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss.

Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old. Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe.

In Defence of Bread, Professor Mike Gibney’s fourth and final popular science audiobook, we are treated to a passionate plea for reason and evidence in the formulation and use of food classifications systems.

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 “Like having a long dinner table discussion with a fascinating friend…. A pure joy to read.”—Los...

この一冊を読めば、あなたの一杯はもっと美味しくなる。アジア人で初めてワールド・バリスタ・チャンピオンシップで優勝した、世界一のバリスタ（第15代ワールド・バリスタ・チャンピオン）が歴史、地理から時事問題、嗜み方まで、コーヒーの教養を1冊に詰め込みました。

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...

The way we buy our food today feels so ordinary, so effortless, that it’s easy to forget what an extraordinary invention the supermarket really is. Once upon a time, shopping for essentials meant visiting a half-dozen different shops, waiting for clerks to fetch and weigh each item, and relying on personal relationships with local merchants. Fast-forward to the modern world, and the weekly shop takes place under bright lights in vast aisles stocked with everything imaginable — a world of instant choice, convenience, and abundance.

Discover the incredible story of food with A Food Journey. Peter Brenner takes you on a trip through time, starting from the simple meals of early humans to the diverse and exciting dishes of today. Explore how key events like the Agricultural Revolution and the spice trade shaped the world, and learn how ancient empires used grand feasts to show off their power and wealth.

No matter where you are in the world, the morning after a night of celebration feels remarkably the same. The heavy head, the dry mouth, the uneasy stomach, and that vague sense of regret — together they make up one of the oldest and most relatable human experiences: the hangover. But how different cultures respond to this shared misery tells us more about humanity than any scientific explanation ever could.

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. 

Embark on a flavorful journey across the globe with The Global Baker: A Journey Through the World's Breads. This book is your passport to the rich, diverse world of bread-making, where you'll discover the art and tradition of baking as it’s practiced in cultures near and far. Whether you're an experienced baker or just starting, this comprehensive guide is designed to inspire your baking journey with a variety of world bread recipes that bring the flavors of the globe right into your kitchen.

Winner of an AudioFile Earphones Award! From the award-winning author of An Everlasting Meal comes a record of daily delights from inside the kitchen and just outside it; designed to help you find joy every day. “Delight in food, in eating, in cooking, in serving, in recognizing our luck when...

Der preisgekrönte Hollywood-Schauspieler Stanley Tucci lässt uns in sein Leben und in seine Kochtöpfe schauen.

Explore the people, discoveries, and innovations that created the "water of life" in this compelling narrative.

En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario. Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.

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...

Brought to you by Penguin. ‘I like to talk about wine the way normal humans talk about things they love – it’s not about showing off how many fancy wine terms I know. The point is to share something I love with someone else in a way that makes them want to love it too.’ Thirsty is the...