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Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.

Indian cuisine has a rich legacy of myriad faiths, history, food invasions, cultural landscapes and rituals. This book is richly spiced with the author's memories and personal stories bringing the flavors of India alive. The narrative is peppered with food stories of India, the place of food in sacred worship, food etiquette, and taste memory. When the author travels through diverse regions, she explores food rituals, myths and traditions.

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.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.

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 2003, Kathleen Flinn, a 36-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother's advice that she get another job immediately or "never get hired anywhere ever again", Flinn instead cleared out her savings and moved to Paris to pursue a dream: a diploma from the famed Le Cordon Bleu cooking school.

Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

La cerimonia del tè è una delle tradizioni giapponesi che più affascinano l'Occidente. In questa piccola opera deliziosa, scritta originariamente in inglese per un pubblico occidentale, l'autore disvela il rito e il mito, la forma e la sostanza: dalle ricette più antiche all'accoglienza degli ospiti, dall'arredamento della stanza agli aspetti più mistici, rivolgendo uno sguardo d'insieme alla filosofia, alla storia, alla cultura orientale e a com’è stata recepita in Occidente.

Nella nostra cultura contemporanea intendiamo il picnic semplicemente come una gita piacevole in cui mangiare un gustoso pasto all'aperto, preferibilmente davanti a un bel paesaggio e in compagnia di amici e/o familiari. Quello che forse tutti non sanno è che questa rilassante e spensierata mangiata all'aperto e la condivisione di tempo di qualità con i nostri cari ha le sue radici in epoche molto lontane ed è meno moderno di quanto si creda.

Are you tired of spending too much money on food and not having enough time to cook? Look no further! With "Cooking on a Budget: Quick & Easy Healthy Meals in 15 Minutes," you'll learn how to make budget-friendly meals in no time. Whether you're a busy professional, a student, or a parent, this book is your ultimate guide to creating delicious, easy, nutritious meals in a flash.

Learn how to be a professional brewmaster. Everything you need to recreate iconic beer recipes is available in this impactful beer-making book, including facts to enhance your new skills. Dive into the brewing culture that has shaped the drink that we know and love today through informative beer history facts to take inspiration from. From the first hop garden to modern advances, you'll not only find a new appreciation for international beer, but also enjoy a glass of delicious history.

「カカオ」が主役のプログラム。フルーツとしてのカカオの生態から、カカオを素材にしたプロダクツ、そして未来のカカオまで、様々な観点からカカオにまつわるストーリーとこれからの新しいカカオに出会っていきます。ナビゲーターはエシカルディレクターの坂口真生。ゲストにご登場いただくのは、株式会社 明治 NEOカカオエバンジェリストの渡部紘子 さん、カカオを使った新素材を研究開発されている、ヘミセルロース代表　茄子川 ...

おやじのハンバーグの肉おやじが、お肉について熱く語る。 栃木県芳賀郡市貝町市塙1270道の駅サシバの里いちかい農産物加工所内 YOUTUBEヨシTHEラジオスタジオから、毎月第1、第3木曜日に配信されたものを 編集してキャストしております。 https://www.youtube.com/@oyajiHB

국내 최고의 요리연구가 백종원 대표, 문학평론가 정재찬 교수, 건축가 유현준 교수, 베스트셀러 『지대넓얕』시리즈의 저자 채사장, K-POP의 레전드 동방신기 최강창민이 한국인이 가장 사랑하는 소울푸드 8가지의 비밀을 찾기 위해 떠난 미식의 여정을 담아 시청자들로부터 사랑을 받았던 JTBC 교양프로그램 8부작 [양식의 양식]이 책으로 출간되었다. 미국, 스페인, 중국, 태국, 프랑스, 인도네시아 등지를 누비며 촬영된 [양식의 양식]은 한국에서 방송된 이후 지금까지 무려 총 18개국에서도 방송되며 전 세계적으로 대한민국을 대표하는 '웰메이드 음식교양 프로그램'이라는 찬사를 받았다.

料理は人を幸せにする。京都市中京区のイタリア料理店「ディボ･ディバ」のオーナーシェフ西沢昭信さんの料理には、そんな思いが込められています。「ディボ・ディバ」はイタリア語で「人気男優、人気女優」。お客様が、楽しいひと時を過ごす最高の舞台がそこに用意されています。新番組「レオナルド西～　3分イタリアンクッキング～」では、旬の食材を使ったレシピ、ワインのお話、イタリア郷土料理の歴史、時にはソース作りの...

Enjoy new and incredible taste sensations! Whether you want to create delicious entrees using exotic spices and herbs, dazzle your friends and family with amazing new taste sensations, or create easy to make meals fit for royalty, this recipe book will give you all of that and more! Stop giving family and friends boring and tasteless meals. Just trying to figure out what to make for dinner can be the drudgery of the day.

Omega-3 fatty acids can limit the inflammation that is the underlying cause of many severe diseases of modern civilization, including diabetes and cardiovascular disease. The Omega-Factor presents information on the mechanisms whereby inflammation damages organs and the blood vessels serving them, as well as the hard science on the mechanisms by which the omega-3 fatty acids protect those tissues. It also features peer-reviewed evidence from clinical trials on these topics.

毎週金曜OA！おみゆこと、モデルの小谷実由がナビゲーターをつとめるJ-WAVE original Podcast「おみゆの好き蒐集倶楽部」。会員番号00番のおみゆが、ゲストの「好き」を深掘りし、それぞれの考えやアイディア、思い出を大切に蒐集(しゅうしゅう)していきます。おたよりは番組HPからどうぞ。ご紹介させていただいた方には番組特製コースターを差し上げます。■Podcast毎週金曜日に新着エピソード配信。リマインダーボタンや評価ボタンもぜひ...

聴くだけでスパイスが使えるようになる！！ 「りょーたろうのスパイスレシピ」は料理研究家のこうしんりょーたろうが毎週スパイスを使ったレシピを提案する料理系ポッドキャストです。 一緒にスパイスについて深めていきましょう。 こうしん・りょーたろう 「スパイスで料理をもっと美味しく」をテーマにおうちでできるスパイスレシピを発信する料理研究家。企業へのレシピ提供や記事の執筆、ポッドキャストなど活動中。 Twitter　　...

This is Jamie’s Christmas Cracker - my brand new podcast where I’ll be taking the stress out of Christmas by sharing everything you need to make the big day a success. I'll be answering all your foodie questions and give you the inside track on what me and my family will be eating this Christmas. I'm joined by my my old friend and mentor Gennaro Contaldo as we swap tips, tricks and hacks to make this Christmas a time of pure joy.Check out the Terms for Contributions and Privacy Policy. Hosted on Acast. See acast.com/privacy for more information.

A history of Russia in the twentieth century unlike any other—from the Russian revolution to the oligarchs of the '90s, via the Holodomor, the siege of Leningrad and Chernobyl.

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.

10月18日「冷凍食品の日」にまつわる特別番組です。

千葉県旭市飯岡地区のメロン農家がメロンの美味しさ、農作業などについて楽しくご紹介しています。

This is a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death through the Enclosures, the Reformation, the Industrial Revolution, and the rise of Capitalism to the present day.

毎週金曜日 22:00 定期配信！ 「飲めない男」シラフ＝マサルと「飲みたい女」シュラン＝マイがお送りするお酒に関する雑談ラジオです♪ お便りはレターまたはこちらから↓ https://forms.gle/GDhgKMHt3evTPdbP6

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.

Want to stock your pantry with delicious homemade preserves, even if you’ve never picked up a canning jar in your life? Are you overwhelmed by the idea of water bath canning, unsure where to begin. Does the thought of preserving fail-safe homemade jams or sauces intrigue you, but you worry about safety and shelf life? Do you yearn to embrace self-sufficiency and enjoy the rewarding art of canning that turns your homegrown produce into delightful gifts?

Join hosts Bill Green and Jerold Colton on Uncorked, a captivating conversational podcast that blends wine, business, and life into one flavorful journey. Ea...

Histoire de Food est un podcast narratif qui vous transporte au cœur des plats emblématiques de la gastronomie. Chaque épisode vous plonge dans l'histoire d'un mets, de ses origines à son impact culturel, avec des anecdotes savoureuses et des détails croustillants. Une plongée immersive avec plats, boissons et chefs qui font rayonner cette cuisine du monde entier. Que vous soyez passionné de cuisine, que vous ayez un bon coup de fourchette, amateur d'histoire ou simplement curieux, ce podcast vous offre un voyage sensoriel unique à travers les époques et les saveurs. Des recettes ...