Gastronomie

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite in this tell-all about what happens behind the kitchen door...

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....

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

Was treibt Menschen dazu, sich in die Küche eines Cholerikers wie Gordon Ramsay zu begeben, dort sechzehn Stunden am Tag zu malochen...

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

Anthony Bourdain meets Kapuściński in this chilling look from within the kitchen at the appetites of five of the 20th century's most infamous dictators, by the acclaimed author of Dancing Bears....

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....

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture....

Chronicling the making, merchandising, and drinking of wine through millennia, this new edition is fully updated to include Johnson’s view of the evolution of wine over the past 30 years....

Chef and restaurateur Ben Shewry shares an intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity.

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.

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....

Part memoir, part manifesto, in Eat Like a Fish Bren Smith - a former commercial fisherman turned restorative ocean farmer - shares a bold new vision for the future of food: seaweed....

Why is red meat red? How do they decaffeinate coffee.....

In Nourishing Diets best-selling author Sally Fallon Morell debunks diet myths to explore what our ancestors from around the globe really ate - and what we can learn from them to be healthy, fit, and better nourished, today....

In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students...

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....

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

Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability....

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"....

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.