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One ordinary day, out of the blue, the heart-shaped tin in which Bee Wilson baked her wedding cake falls to the ground. This should have been unremarkable, except that two months earlier her husband left her for another woman. In a search of others who had also invested kitchen objects with strong meanings and emotions, Wilson found that this way of thinking might be the rule rather than the exception. Even those who believe they’re not at all sentimental might have a weak spot – a grandmother’s wooden spoon or a salt shaker inherited from a parent.

The extraordinary story of the Hadhad family and the founding of the chocolatier, Peace by Chocolate. Peace by Chocolate is the inspiring story of one family’s journey from the devastation of the Syrian Civil War and their welcome in a small town in Atlantic Canada.

When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe—for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, and she happened to make food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times. In If You Can’t Take the Heat, DeRuiter shares stories about her shockingly true, painfully funny (and sometimes just painful) adventures in gastronomy.

Nick's favourite thing to eat aged 10 was his mother's stroganoff and as her alcoholism worsened, he began to learn to cook it himself, gradually taking over and using it as a magic trick to conjure up the very best bits of her - the stable, sober bits, which became harder to find as the years went on. This was the beginning of a lifelong love of process and technique, of escaping into a world of hisses, blips and thunks of a knife on a board.

For aspiring chefs, seasoned cooks, or anyone with an appetite for personal growth and leadership insights, Chef's PSA: Bad Sous, Good Chef is a must-listen. It's more than just a story—it's a journey towards becoming your best self, served up in a delectable narrative that will leave you hungry for more.

Have you ever wondered why eating cheese can sometimes feel like a cuddle? Or how a good curry can be just what we need after a tough day? Oh, and just what is it about butter that makes us feel so at ease...? The foods we turn to behind closed doors are deeply personal, steeped in nostalgia and topped with a healthy dollop of guilty pleasure. Comfort Eating finds Grace Dent inviting listeners to her kitchen table to discover what makes the things we really eat so delicious.

Lo que cuenta el caldero reúne el legado gastronómico Leonor Espinosa a través de paisajes sonoros y humeantes y sus experiencias en territorios de Colombia en los que la cocina es protagonista. Acompañados de recetas cuidadosamente seleccionadas, cada uno de los relatos aquí agrupados transmite los sabores y aromas que marcaron la infancia de la autora y revela las preparaciones que hoy son esenciales en su fogón: el plátano maduro, el suero costeño, el mote de queso y la yuca "sancochá", entre otras.

Well-known as the winner of the third series of The Great British Bake Off and runner up of Strictly Come Dancing with his same-sex dance partner Johannes Radebe, John Whaite's personal story is a complicated narrative of contradictions, highs and lows, told with tenderness, joy, insight and wit, but also unflinching honesty.

While on a year of study in Paris in 1927, Liebling acquired the friendship and tutelage of Yves Mirande, 'one of the last great Gastronomes of France', beginning a joyous apprenticeship in the fine art of eating. Told with gluttonous joie de vivre, Between Meals expounds on the delights and pitfalls of a life dedicated to food, from bad rosé ('a pinkish cross between No-Cal and vinegar') to lobster a l'Américaine, to a memorable stay at a Swiss slimming-clinic with a masseur named Sprudli.

Fans of Augusten Burroughs and Jo Ann Beard will enjoy this kaleidoscopic, universal memoir in which Elissa Altman explores the tradition, religion, family expectations, and the forbidden that were the fixed points in her Queens, New York, childhood. Spanning from 1940s wartime Brooklyn to 1970s Queens to present-day rural New England, Treyf captures the collision of youthful cravings and grown-up identities. It is a vivid tale of what it means to come to yourself both in spite and in honor to your past.

Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn’t turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.

When they first meet, John, a dashing European, a Latvian refugee, a physics PhD, is hoping to settle down. Michaele, a fast-talking American college student, is hungry for an independent life as a writer and historian. When they meet again some years later, Michaele is ready. Or so she thinks. And opposites attract, right?

For a man who has been firmly in the public eye for the past decade or more, Matt Preston has been very, very quiet about his past and private life. There are reasons for this. Now, in Big Mouth, Matt opens up about his early years for the first time—the good and the bad, the tragic and the ecstatic. Like the man himself, it's a story that's joyous, funny and larger than life. It's also, perhaps unexpectedly, filled with pathos and emotional depth, set to a pulsating 1980s soundtrack.

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

A taxonomy of sweetness, a rhapsody of artificial flavors, and a multi-faceted theory of pleasure, Sweet Nothings is made up of one hundred micro essays organized by candy color, from the red of Pop Rocks to the purple Jelly Bonbon in the Whitman’s Sampler. Each entry is a meditation on taste and texture, a memory unlocked. Everyone’s favorites—and least favorites—are carefully considered, including Snickers and Trader Joe’s Peanut Butter Cups, as well as the beloved Good n’ Plenty and Werther’s Originals.

Lucky readers in the 1970s and ’80s discovered Laurie Colwin’s urbane, witty fiction in The New Yorker, as well as her warm, engaging food writing in Gourmet magazine columns. More Home Cooking, the second collection of these columns, is an expression of Colwin’s lifelong passion for cuisine and offers a delightful mix of recipes, advice, and personal anecdotes from the kitchen and beyond. She muses over the many charms and challenges of cooking at home in timeless essays including “Desserts That Quiver,” “Real Food for Tots,” and “Catering on One Dollar a Head.”

Baking is messy. So is the story of Diane Roark’s life. This book tells the intensely riveting story of how Diane grew up with an alcoholic mother. How she had a special needs son, who underwent 18 surgeries and died twice in her arms. Diane chronicles the many heartaches she faced in honest and raw detail. The story doesn’t end in heartache. This memoir is about finding God’s blessings in the midst of difficult circumstances. It’s about how one woman ultimately found God’s love in the journey of forgiveness, healing, hope, and joy.

In Kitchen Person, unfussy eater Rachel Cooke chronicles several food upheavals since then: new TV cooks, Brexit, viral recipes, the home delivery phenomenon, and the global pandemic. She journeys from her childhood in Sheffield with Henderson relish and Granny's lamb chops, to a job interviewing top chefs and eating in fancy restaurants, to learning to shop and cook well herself, all the time growing more knowledgeable and opinionated about food.

When Slutty Cheff finds herself bored and fed-up with her 9–5 job in corporate marketing, she turns to the only thing that she really likes to do: cooking. So she quits her job, swaps emails for emulsions, and sets off to pursue her dreams of becoming a chef.

Desde que mi madre murió, lloro en H Mart. H Mart es una cadena de supermercados especializada en comida asiática. La H es por han ah reum, una frase en coreano que podría traducirse como ‘un brazo lleno de comestibles’. Mi madre expresaba su amor por medio de la comida. Por muy crítica o cruel que pudiera parecer no dejaba de presionarme para que colmara sus utópicas expectativas, yo siempre sentía que su afecto irradiaba de los platos que me preparaba exactamente como a mí me gustaban.