Gastronomy

deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike....

A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen.

From the indie rock star of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, comes an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity....

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy.

Once again, Bourdain pulls back the curtain, but never pulls his punches, on the modern gastronomical revolution, as only he can....

The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning....

An evocative portrait of the underbelly of contemporary Paris as seen through the eyes of a young waiter scraping out a living in the City of Light....

Throughout human history, certain drinks have done much more than just quench thirst....

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s....

From the James Beard Award–winning blogger behind The Everywhereist come hilarious, searing essays on how food and cooking stoke the flames of her feminism....

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders....

In her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling"....

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career....

In this poignant, delicious memoir, American tax preparer and food writer Steve Hoffman tells the story of how he and his family move to the French countryside, where the locals upend everything he knows about food, wine, and learning how to belong.

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor....

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink....

Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by...

American food is the story of mash-ups. But for Edward Lee, who is as much a writer as he is a chef, that first surprising bite is just the beginning. Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country....

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more....

New York Times bestselling author of Cod and Salt takes a delectable look at the cultural, historical, and gastronomical layers of one of the world’s most beloved culinary staples—featuring recipes from around the world....

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously....

From Delmonico's to Sylvia's to Chez Panisse, a daring and original history of dining out in America as told through 10 legendary restaurants....

As she struggled to process what had seemed unthinkable, Reichl Reichl turned to the one place that had always provided sanctuary: the kitchen....

The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste....

For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman’s hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei.