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Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.

Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? In this audiobook, Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition. Historically, Muslims used food to define their identities in relation to co-believers and non-Muslims. Food taboos are rooted in the Quran and prophetic customs, as well as writings from various periods and geographical settings.

The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn By the time Dominique Crenn decided to become a chef, at the age of twenty-one, she knew it was a near impossible dream in France where almost all restaurant kitchens were run by men. So, she left her home and...

Part memoir, part manifesto, in Eat Like a Fish Bren Smith—a former commercial fisherman turned restorative ocean farmer—shares a bold new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial...

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur...

Thanksgiving is one of America’s oldest traditions — but the story we tell about it is mostly myth. Thanks, But No Thanks walks through the real origins of the holiday, from the Indigenous nations who lived here long before the Pilgrims arrived, to the 1621 harvest feast, to the centuries of change that shaped Thanksgiving into what it is today. Along the way, it explores the wars, treaties, proclamations, school plays, family rituals, and cultural rewrites that turned a single event into a national tradition.

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.

What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories.

From bestselling author, paranormal investigator, and Kindred Spirits co-host Amy Bruni, Cuisine to Kill For intertwines the macabre with the culinary to uncover some of history’s most gruesome true crime stories and the ghosts they left behind. Whether set in a haunted castle, a mysterious...

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...

From wartime nutrition science to modern food activism, Six Women Who Shaped What Americans Eat examines the pivotal roles six women played in rewriting the rules of American cuisine. Michelle Mart offers a rich and accessible narrative that connects dietary trends, food marketing, and public health movements to the voices of the women who helped drive them.

Explore the stories behind twelve iconic dining rooms in homes aroundthe world—from a Japanese samurai house to Jackie Kennedy’sWhite House—and travel through time in pursuit of the ultimate design. Dive into history's most captivating dining rooms as bestselling author and architectural...

In this lively and authoritative guide, Greene teaches listeners about whiskey and encourages them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life - and including recipes for delicious cocktails by some of today's most celebrated mixologists - Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug found in coffee, energy drinks, teas, colas, chocolate, and even pain relievers. Drawing on the latest research, Caffeinated brings us the inside perspective at the additive that Salt Sugar Fat overlooked.

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.

From a dazzling new writer, a stirring and gorgeously written memoir rooted in Hakka culture about the lesson to accept both bitterness and sweetness in life Eat bitter is a Chinese proverb meaning ‘endure hardship to taste sweetness’. For Lydia Pang, it embodies the struggles of her Hakka...

O lugar da Paola Carosella sempre foi a cozinha – até que a fama, a pressão do julgamento constante e a polarização política no país que ela escolheu para viver tiraram até isso dela. Na tentativa de achar um caminho de volta, a renomada chef de cozinha e apresentadora achou as respostas que ela procurava nos livros de uma ensaísta norte-americana: M.F.K. Fisher.