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Appassionato e appassionante, un libro che vi rivoluzionerà la vita! Vivere senza sprechi - rispettando se stessi, gli altri, gli animali e il pianeta - si può. Divertendosi anche molto. Girare in bicicletta, invece che in automobile. Usare le candele in romantiche cenette vegane. Oppure arrivare a staccare del tutto il contatore... come ha fatto Paola Maugeri vivendo per un anno a impatto zero con la sua famiglia, un'esperienza unica nel suo genere.

From the acclaimed author of What She Ate, the story of five couples whose dreams, experiments, and triumphs fueled a revolution at the kitchen table. In Big Appetites, the journalist and culinary historian Laura Shapiro introduces readers to some of the cooks and activists who turned their...

Sea, Salt and Spice is a definitive culinary biography of Mumbai - a city shaped as much appetite as by tides and trade. Long before it became shorthand for ambition, excess and overcrowded trains, Bombay was a porous island city, its kitchens stocked by fishermen, merchants, settlers and empire...

From rock'n'roll roadie to conveyor belt sushi empire – the unlikely story of the man who built YO! In 1997, Simon Woodroffe opened YO! Sushi with £200,000 and a 100-metre conveyor belt. For two weeks, nobody came. By week three, there was a queue around the block that lasted three years.

From a former editor for America's Test Kitchen and Saveur and former host of the docuseries Travelogue comes a luminous food memoir that weaves together the immigrant experience, the ancestral ties that guide us, and the deeply rooted Chinese philosophy of seasonal eating. As a child raised in...

The role of food writing in the sustainable food movement At turns heartfelt and witty, accessible and engaging, The Farmer, the Gastronome, and the Chef explores how Wendell Berry, Carlo Petrini, and Alice Waters have changed America's relationship with food over the past fifty years. Daniel...

Cooking on Calvert Avenue, a new Pavilion Books book, full description to follow when available...

From grief quests to altar-making, to dinner parties to Dungeons & Dragons, Renegade Grief is an “offering to the struggle and art of being human” (Krista Tippett, New York Times bestselling author) and a profound, vulnerable exploration of care practices and rituals that empower grievers in...

An intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity from one of the most respected chefs in the world. Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne...

The sentimental and culinary education of M.F.K. Fisher. This program features a new introduction to the text, written and read by Alison Roman. In 1929, a newly married M.F.K. Fisher embarked on a journey that would change her life. In The Gastronomical Me, readers get a firsthand look at the...

A playful, thoughtful, and delicious A to Z of M.F.K. Fisher’s food writing. This program features a new introduction to the text, written and read by author and The Great British Bake Off runner-up, Ruby Tandoh. In An Alphabet for Gourmets, M.F.K. Fisher creates a wide-ranging, whimsical, and...

Bloomsbury presents Medium Raw written and read by Anthony Bourdain. 'As ferociously rude as anything Bourdain has done before' Guardian 'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph 'Bourdain has insight, access and good taste, and he's a naturally...

Before she understood herself, Tarajia Morrell understood flavor. Born to one of New York’s most celebrated wine families, Tarajia Morrell grew up at the table, where conversation was wine-soaked and food was the love language—a merchant’s daughter amid the Manhattan elite. In this lush, lyrical memoir, the James Beard Award-winning writer traces a life shaped by hunger—for beauty, for love, for pleasure, and for belonging.

From Emmy, Tony, and Golden Globe winner Tony Shalhoub comes a delightful, heartfelt memoir about food, family, recipes, and the stories we pass down around the table. Every summer for over five decades, more than fifty members of the Shalhoub family have gathered in Door County, Wisconsin, for...

'I find it impossible to read [Wood's recipes] without feeling a burst of fresh energy for the kitchen. . . essential nourishment for the reader every bit as much as for the cook' NIGELLA LAWSON To award-winning novelist Charlotte Wood, cooking is 'creativity in its purest form', nourishing the...

In this world, there are two types of food: ramen and non-ramen. Yoon Ina takes ramen seriously. She makes sure to try new flavours as soon as they come out, always has enough packets stocked in the pantry, has developed her own principles and theories for making good ramen, and even keeps up to...

Andrew Jefford is, in the words of winemaker Randall Grahm, ‘the most thoughtful person we have writing about wine’. Discover why in this selection from Jefford’s work, celebrating the limitless beauty of wine difference. This book anatomizes the pleasure that awaits every drinker while simultaneously furnishing a philosophy of wine – one founded on astonishment, and drawing on personal discovery rather than hierarchy and mastery. There is no other wine writing like this.

“It is amazing to read the story of how he came to be the chef he is―a pioneer for the industry, a believer in rural America, a supporter of local economies, and a wizard creating pure magic.” ―Chef José Andrés This program is read by the author. The chef and founder of the...

I've been a Private Chef for Michael Jackson's Family and Kobe Bryant, a caterer for the legendary Mark O'Connor and infamous Joe Walsh. Countless other celebrities, billionaires and captains of industry fill these pages too. You'll recognize them by their initials. Their lawyers prefer it that way.. I’ve had more burns, long nights, and impossible clients than I can count in my thirty years as a chef. A few thought that a “private chef” meant personal therapist, they weren’t wrong. This isn’t a cookbook; it’s a confession.

Florence Fabricant—celebrated New York Times food writer for more than 50 years—recounts a life defined by the insatiable search for new dining experiences, tracing the evolution of food and restaurant culture in the United States and abroad, and her instrumental role in revealing it, along...