Titoli in Culinario

“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful tour of France, England, and Italy, YouTube...

“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude...

An affecting memoir from the country’s youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world At just twenty-one, the age when most people are starting to drink (well, legally at least), Victoria James became the country’s youngest sommelier at a...

The charming and joyful follow-up book from ‘the nation’s taster in chief,’ Felicity Cloake. If there’s one thing that truly unites Britain, from Aberdeen to Aberystwyth, St Ives to St Pancras, it’s an obsession with breakfast. We all have an opinion on the merits of brown sauce versus...

WINNER OF THE FORTNUM & MASON DEBUT FOOD BOOK AWARD 2021 WINNER OF 2021 LAKELAND BOOK OF THE YEAR ‘Extraordinary. Vivid, irreverent, heartbreaking.’ NIGEL SLATER ‘So funny and so delicious. I could eat it.’ DAWN O’PORTER ‘Delicious.’ THE OBSERVER From Frazzles to Foie Gras: a...

Anne Glenconner invites both old friends and new acquaintances to join her in The Picnic Papers. Featuring contributions from Bryan Adams, Graham Norton, Lorraine, Rupert Everett, Tina Brown, Freya Stark and many more, they explore the curious British obsession with dining alfresco, despite our famously unpredictable weather. Picnics, it turns out, spark strong opinions. HRH Princess Margaret insisted on having hers at a proper table, while the indefatigable John Julius Norwich enjoyed 147 picnics over seven weeks in the Sahara. In stark contrast, writer James Lees-Milne simply loathed them.

The spatter of sauce in a pan, a cook's subtle deviation from a recipe, the careful labour of cooking for loved ones: these are not often the subjects of critical enquiry. Cooking, we are told, has nothing to do with serious thought; the path to freedom and fulfilment, especially for women, leads directly out of the kitchen. In this invigorating, revelatory book, Rebecca May Johnson rewrites the kitchen as a space of infinite variety and infinite potential.

With an incredible list of celebrated contributors including DAVID SEDARIS, NAOMI FRY, PATTI SMITH, SIAN CLIFFORD and JIA TOLENTINO, My First Popsicle revels in the delights of food in all its forms. Edited by ZOSIA MAMET—Shoshanna in Girls—this is a riotous, mouth-watering celebration of jelly, mac and cheese, donuts, the best sandwich in the entire world—and much more.

What goes into the making of a chef, a restau­rant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.

Burt, the hound of Beelzebub, has risen from the dead; Gadget, the miniature horse, has moved into the kitchen; and Tommy has decided to expand his beer business and on the advice of his wife, Rose, is thinking about distilling gin. What can possibly go wrong? With Brexit looming, a second baby on the way and sales of IPA beer plummeting, trouble is brewing in the Loire.

A food critic chronicles four years spent travelling with René Redzepi, the renowned chef of Noma, in search of the most tantalising flavors the world has to offer. Hungry is a book about not only the hunger for food but for risk, for reinvention, for creative breakthroughs and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. 

In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls. From her Italian-American childhood through raising and feeding a growing family and cooking with her new husband, food writer Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Hood details recipes and more in Kitchen Yarns, along with tales of loss and starting from scratch, family love, and feasts with friends, and how the perfect meal is one that tastes like home.

Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie....

Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Bobby Hutchinson, a best-selling Harlequin writer, decides to open a B & B in Vancouver, BC, when sales of romance novels falter. Despite never having stayed in a B & B and knowing absolutely nothing about running one, she jumps right in. Strange people from nearby and halfway around the world arrive at her home with their stories and struggles, not to mention their baggage, psychological and otherwise.

On an island where finding love can be just as hard as finding a dinner reservation on a Friday night, Amy Thomas never imagined a family would fit into her lifestyle. So when Amy finds herself turning 40, moving to Brooklyn, and making way for a baby with a new man in her life, she realizes that starting over may be her biggest opportunity yet. But how do you balance staying out all night dancing with staying up all night soothing a baby? Can a lifelong city girl trade in spontaneity for domesticity? Set amid the backdrop of Brooklyn and Manhattan's foodie scenes, Amy sets out to make her second act even sweeter than the first.

Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.

In the first portrait of James Beard in 25 years, John Birdsall accomplishes what no prior telling of Beard's life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet's complex, queer life and, in the process, illuminates the history of American food in the 20th century.  

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.