Titoli in Gastronomia

Embark on a transformative journey with Dr. Sebi, the Honduran herbalist and healer, through the first book in the Dr. Sebi's Cure Series. Discover a holistic approach to health that has the potential to overcome various illnesses without the harmful effects of modern medicine. Key Features...

ارتبط تاريخ الطعام دومًا بتاريخ الإنسان، ولعب أدوارًا مهمة في تشكيل الحضارات والمجتمعات البشرية، بالإضافة للتأثيرات السياسية والاقتصادية والدينية أيضًا، فالطعام هو القوة السرية الدافعة لحركة التاريخ والتي مكنتنا من الاستقرار وأوصلتنا لما نحن عليه الآن. يغوص بنا المؤلف داخل أطباق وجبة عشاء ليسرد لنا أحداث التاريخ بطريقة مثيرة ومختلفة، ويؤكد لقرائه أن شريحة لحم أو طبقًا من المكرونة من الممكن أن يحملا قدرًا كبيرًا من التاريخ.

Brought to you by Penguin. All for wine and wine for all! You don’t need to be rich or have expert knowledge – just feel confident in choosing wines that will bring you joy. Drinks writer and broadcaster Olly Smith is here to walk you through the wonderful world of wine, teaching you how to...

Cheese Trekking recounts the author’s experiences visiting pastoral communities and cheesemakers in various countries and explains how cheeses can be local manifestations while also representing global archetypes, strategies that have been adopted in many places. It describes the constellations (a range of complementary milk foods that utilize all byproducts of cheesemaking) of various regions through a wide-angle lens. The central premise is that milk has a terroir, born from the plants and ecology of a landscape, that is concentrated via ruminant digestion and lactation.

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and...

Explore the stories behind twelve iconic dining rooms in homes around the world—from a Japanese samurai house to Jackie Kennedy’s White House—and travel through time in pursuit of the ultimate design. Dive into history's most captivating dining rooms as bestselling author and architectural...

The classic guide to America's greatest hamburger eateries, from burger scholar and restauranteur George Motz, returns in a completely updated fourth edition—featuring 220 establishments where you can find the perfect regional burger and reclaim a precious slice of Americana. America's...

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 70s who revolutionized modern cooking.In The Secret History of French Cooking, Luke Barr takes readers inside the...

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.

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.

Long based in Chicago, Iliana and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she had long expressed as a chef, but experienced most intensely growing up.

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.

In this remarkable culinary biography, Rae Katherine Eighmey presents Benjamin Franklin's experimentation with food throughout his life. At age 16, he began dabbling in vegetarianism. In his early 20s, citing the health benefits of water over alcohol, he convinced his printing press colleagues to abandon their traditional breakfast of beer and bread for "water gruel", a kind of porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen.

Discover the incredible story of food with A Food Journey. Peter Brenner takes you on a trip through time, starting from the simple meals of early humans to the diverse and exciting dishes of today. Explore how key events like the Agricultural Revolution and the spice trade shaped the world, and learn how ancient empires used grand feasts to show off their power and wealth.

Written and read by the Hairy Bikers The Hairy Bikers are known for their many best-selling cookbooks, including the HAIRY DIETERS, HAIRY BIKERS' PERFECT PIES, GREAT CURRIES and MUMS KNOW BEST, and now they are here to tell you how it all started. Si King and Dave Myers, aka The Hairy Bikers...

Penguin presents the unabridged, downloadable, audiobook edition of The Ten (Food) Commandments, written and read by Jay Rayner. Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they...

Fortnum & Mason Food Book of the Year 2016 We are not born knowing what to eat. We all have to learn it as children sitting expectantly at a table. For our diets to change, we need to relearn the food experiences that first shaped us. Everyone starts drinking milk. After that it’s all up for...

Keith Floyd’s exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story – and it is full of surprises. An idiosyncratic, splendid autobiography of a well known...

Now a critically-acclaimed play at London’s The Other Palace Theatre. ‘Remarkable' Observer 'Acutely observed, poignant and beautifully written' Daily Telegraph ‘My mother is scraping a piece of burned toast out of the kitchen window, a crease of annoyance across her forehead. This is not...