A former New Yorker editor chronicles her quest to overcome the convergence of the sudden loss of her brother, being dumped by her fiance, and being evicted from her apartment by cooking her way across the country while staying with friends and family.
A culinary historian look at six famous women through the lens of food and cooking, exploring what these women ate and how their attitudes toward food offer surprising new insights into their lives.
Camille Marino has got a full plate. As the sole guardian of her 18-year-old sister and the head chef and owner of a food truck, she's used to life being a juggling act. With food to cook, social media accounts to manage, and a little sister to look after, she doesn't have time for much else. That is, until Drew Bautista walks back into her life.
Interweaving archaeology and science, the author discusses his travels around the world to discover ancient brews for various beverages and then shares his own homebrew interpretations of each beverage and culturally appropriate matching meal recipes.
A master class in cooking distills decades of professional experience into four elements: salt, fat, acid, and heat, which when properly applied in the kitchen will produce delicious meals, and includes recipes to put the lessons into practice.
Collects recipes from a legendary Illinois barbecue joint, including such offerings as pimento cheeseburgers, lone star beef ribs, brisket dumplings and pork belly porchetta.
Overflowing with instruction and inspiration, a writer and go-to recipe developer shares a lifetime of lessons learned through cooking thousands of meals along with more than 400 bold, flavorful recipes, that are simple and achievable, for breakfast, lunch, dinner and dessert.
Expanding on the startling discovery that the brain creates the taste of wine, a neurologist explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics.
Cites the health-compromising qualities of cheese and its immoderate consumption, outlining a radical program for losing weight, improving overall health and managing cheese cravings.
Collects fifty years' worth of the award-winning author's essays on food, travel, and the arts, which have appeared in scholarly journals, popular magazines, and newspapers as varied as "The New York Times," "Saveur," and "Vogue."