Showing titles in Gastronomy

NEW YORK TIMES BESTSELLER “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her...

THE INSTANT #1 SUNDAY TIMES BESTSELLER From award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy. 'Nigel Slater’s prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness...

From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. 'In the words of my father, my birth caused no end of trouble...' From the moment she came into the world - two weeks early, throwing her parents' lives into disarray - Mary has gracefully but firmly done things...

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...

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...

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...

One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with...

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...

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller. A lot has changed since then - for the subculture of chefs and cooks, for the restaurant business, and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present.

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."

'A glorious freewheel through the culinary quirks and delights of the USA – an unmissable treat!' – Tim Spector When the nation’s ‘taster-in-chief’ Felicity Cloake announced her dream to cycle across America, the reactions were… mixed: “You’ll get squashed,” warned a...

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...

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...

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs.

A fast-paced, witty journey through the most exciting wines and wine regions of the world, led by one of its greatest storytellers. This book contains everything that your companion and wine expert, Oz Clarke, wants you to know about wine. With trademark humour and a boundless sense of adventure...

In Cocked and Boozy—two of Benjamin Franklin’s two hundred terms for drunkenness—public historian Brooke Barbier examines the role that alcohol played in spurring, binding, and winning the American Revolution and how it shaped the nascent United States. Every chapter concludes with an eighteenth-century cocktail recipe made for modern tastes, so listeners can participate in their own historic tippling.

As dawn breaks on the farm, Helen Rebanks makes a mug of tea, relishing the few minutes of quiet before the house stirs. Within the hour the sounds of her husband, James, and their four children will fill the kitchen. There are also six sheepdogs, two ponies, 20 chickens, 50 cattle and 500 sheep to care for. Helen is a farmer's wife. Hers is a story that is rarely told, despite being one we think we know. Weaving past and present, Helen shares the days that have shaped her.

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018 From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. Read by the author, this audiobook is accompanied by a pdf of the recipes from the...