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Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.

From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices. Now, a new introduction and concluding chapter bring us up to date on the key events in that movement. This pathbreaking, prize-winning book helps us understand more clearly than ever before what we eat and why. This book is published by University of California Press.

Le Audioricette sono un nuovo modo per scoprire e approfondire la preparazione, le caratteristiche e la storia dei tuoi piatti preferiti. Ogni audiobook contiene la spiegazione passo passo di cinque gustose ricette per stuzzicare la tua fantasia in cucina, e una ricca e approfondita sezione sulla storia e le caratteristiche dei piatti. In più potrai ascoltare, direttamente dall'esperto, suggerimenti e consigli pratici per preparare al meglio la tua ricetta e dilettarti ai fornelli con facilità e sicurezza.

Vigne circondate da boschi, o dai resti di città perdute, vigne immerse in paesaggi incantevoli, vigne che abbracciano antiche abbazie, si dispiegano alle pendici di un vulcano o a picco sul mare: tanto variegati sono i territori del vino italiani. Seguiamolo allora questo itinerario, da sud a nord, privilegiando i vitigni più antichi, anche millenari, che sono giunti nella penisola lungo le direttrici dei coloni Greci, o frutto di domesticazione da parte degli Etruschi o di popolazioni locali.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.

Everyone loves a good bottle of EVOO. That's Extra Virgin Olive Oil, in case you didn't know. Olive Oil for Dummies is full of things you might not know about how to taste, buy, store, and use this incredible—and increasingly popular—oil.

О питании, еде, похудении и пищевом поведении. Автор - нутрициолог с высшим образованием Юлия Минченко. Разоблачаем мифы, боремся с диетами и запретами всего подряд! Прочитаю за вас научные статьи и книги о питании, и дам только самое важное. Эпизоды выходят каждое воскресенье. Услуги, сборники, форматы работы со мной: http://...

茨城県日立市を拠点に、アボカドのジュース＆スイーツを提供しながら、「アボカド起点のアップサイクル」に取り組んでいる 「AMAZING JUICE」の店主が、アボカドの魅力やアボカドを通じたサスティナブルな暮らしにつながるヒントをお届けします。 毎週木曜日　6:00AM更新 ご意見・ご感想・ご要望・コラボのご依頼などはこちらから ☞https://forms.gle/jWzHxbJ4WVmhnwC7A AMAZING JUICE　HP　 ☞https://www.amazing-juice.com/ Instagram　　　　 ☞https://www.instagram.com/...

你好！Whether you're saying 'nihao' for the first time or debating China's tech trends in Mandarin – welcome to Chinese Around You, where language meets living culture! As a TESOL educator & CATTI-certified translator with 10,000+ teaching hours, I’ve seen learners struggle with two things: 1️⃣ Finding materials that grow with their level (from HSK1 beginners to HSK6+ advanced learners) 2️⃣ Understanding the ‘why’ behind Chinese habits– not just the language, but the culture that shapes it That’s why every episode gives you: ✅ Multi-level nuggets: HSK words ...

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.

Get ready to explore a world of food creativity with London Stanley's “New Ways of Making Fun Food”! Packed with exciting cooking and baking recipes, this book will take your kitchen adventures to new heights. From playful twists on classic dishes to innovative cooking techniques, you'll discover incredible ways to make mealtime fun and delicious.

香港出身🇭🇰 清酒愛好者 🍶日本旅遊狂熱達人 🗾 清酒介紹，分享知識、品飲技巧，食物搭配🍣🍶 從城市到山旮旯，發掘遊客不知道的小眾景點🏞️～及酒造見学 JSA Sake Diploma、WSET Sake Level 3，SSI 唎酒師 第三屆清酒盲品挑戰賽季軍 現任日本酒業連合會委員 Instagram: https://www.instagram.com/sakelogue/ BLOG:http://www.sakelogue.com Youtube: http://www.youtube.com/@sakelogue Facebook: https://www.facebook.com/sakelogue

Cask Strength is more than a history book. In it, Mike Gerrard, an award-winning travel and drinks writer, investigates the making, buying, and selling of barrels and details how drinks like wine, tequila, rum, cognac, and others are enhanced by specific kinds of barrel production.

"Cooking" is a podcast series dedicated to exploring the art and science of preparing delicious meals at home. Each episode delves into different aspects of cooking, from mastering basic techniques and discovering global cuisines to perfecting meal prep and creating healthy, nutritious dishes. Whether you're a novice in the kitchen or an experienced home chef, this series offers valuable tips, expert insights, and mouthwatering recipes that will inspire and elevate your culinary skills. Join us on a flavorful journey as we uncover the secrets to making every meal a delightful experience.

飲食店、美容室、小売店…多くの店舗は新規集客に注力して活動していますが、店舗が繁盛店になっていく要は「リピート率」。 しかし、多くの店舗はそこに力をいれておらず、紙のスタンプカードすら導入していない店も多いのが実態です。 電子マネーの流行に伴い、消費者の財布が小型化している今、紙のスタンプカードはお財布に入れてもらうことすら難しい時代。 しかし公式アプリであれば、お客様をリスト化し、お得な...

In this seven-day guide you will gain a simple-to-digest lesson on Italian wines, taking you from any starting point, to being able to select, taste, pair and pour an outstanding Italian variety. If you are currently at a fairly average stage in your wine knowledge and need a book where a plane ticket to Italy is not required, then this book is for you.