Gastronomía

deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike....

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....

"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....

A classic of reportage, Oranges was first conceived as a magazine article, but John McPhee kept encountering so much irresistible information that he wrote a book. It is perhaps the last word on the subject (the first came in 500 BC and is attributed to Confucius)....

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work....

So much of our human body is made up of salt that we'd be dead without it...

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor....

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously....

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders....

Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner....

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career....

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 heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction....

Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by...

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom....

Before New York City was the Big Apple, it could have been called the Big Oyster....

From the beloved, best-selling author of All over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, his mother....

A thorough, surprising, affectionate, and extraordinarily entertaining account of a truly remarkable life....

In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen....

New York Times bestselling author of Cod and Salt takes a delectable look at the cultural, historical, and gastronomical layers of one of the world’s most beloved culinary staples—featuring recipes from around the world....

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary 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....

In Letters to a Young Chef, Daniel Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place....

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....