Titoli in Gastronomia

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in...

“Riveting—a delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book.” —Daniel Stone, bestselling author of The Food Explorer A high-spirited, eye-opening, appetite-whetting culinary travel adventure by an...

Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where...

‘An absolute gem’ Sunday Times ‘A mouthwatering history’ The Guardian In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch...

“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story."" —Wall Street Journal Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid...

Gott sei Dank, dass es Schokolade gibt. So könnte man sagen. Denn dem Schlangengott Quetzalcoatl haben wir es zu verdanken, dass es Kakao und damit eben auch Schokolade gibt. So jedenfalls glaubten die Azteken, die Kakao für ein Geschenk von ihm an die Menschen hielten. Getrunken wurde der Kakao von den Azteken wie gesagt natürlich auch. Aber nicht mit Milch, so wie wir es kennen. Es handelte sich vielmehr um eine Mischung aus Wasser, Kakao, Vanille und Cayennepfeffer, manchmal auch Chili. Deshalb nannten die Azteken das Gebräu auch xocoatl, was soviel heißt wie bitteres Wasser.

So wurde der Rum auch genannt. Als Oliver Cromwell im Kampf um die Vorherrschaft auf den Meeren, der englischen Flotte den Befehl gab, das spanische Imperium in Westindien anzugreifen, kamen die Seeleute seiner Majestät anlässlich der Eroberung von Jamaika im Jahre 1655 zum ersten Mal mit jenem hochprozentigen Getränk in Berührung. Die ersten einschlägigen Erfahrungen mit dem "Seelentröster der Seeleute" machte Admiral Pen, als er Jamaika für die Krone Englands in Besitz genommen hatte.

One of BookPage's Best Audiobooks of 2023 "Loftus is a charming narrator...goofy, engaging, and always game to do a silly voice." —The New York Times "There’s something terribly irresistible about her narration, which is often incredibly funny." —BookPage Part travelogue, part culinary...

In this bestselling tour de force of a culinary manifesto, Great British Bake Off alum and former Guardian columnist Ruby Tandoh will help you fall back in love with food—from a great selection of recipes to straight-talking, sympathetic advice on mental health and body image “I read it...

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. Chef and writer Klancy Miller found her own...

Este libro es el resultado de la extraordinaria investigación y rescate de más de un centenar de recetarios de todos los tiempos. Después del éxito de La comida en la historia argentina, Daniel Balmaceda continuó rastreando e indagando sobre las costumbres desconocidas de la cocina y la mesa de los argentinos. ¿Cómo comíamos antes de la industrialización de los alimentos?

Weaving together memories, recipes, and wild tales of years spent in the kitchen, the acclaimed author of Happy All the Time delivers a beloved cookbook manifesto on the joys of sharing food and entertaining. With a foreword by Ruth Reichl. “As much memoir as cookbook and as much about...

From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories. Chicken may not be an extravagant ingredient, but for master chef...

A WASHINGTON STATE BOOK AWARD FINALIST New York Times bestselling author William Alexander provides a fascinating and erudite micro-history of the tomato. "A captivating—and appetizing—read." —Amy Stewart, New York Times bestselling author of Wicked Plants The tomato gets no respect. Never...

From a spectrum of talented authors, a collection of essays on food, and its entwinement with our emotions and our lives. Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to...

A collection of the year’s top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting...

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the...

NEW YORK TIMES BESTSELLER Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world...

Bloomsbury presents Truffle Hound by Rowan Jacobsen, read by Sam Rushton. A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was...

“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants “A fascinating book that makes a brilliant historical case for what I’ve been...