Resultados Editorial "Audible Studios" en Comida y vino

Bottled water is on the verge of becoming the most popular beverage in the country. But what's the cost of all this water for us and for the environment? In this eye-opening book, Elizabeth Royte does for water what Michael Pollan did for food: She examines the people, machines, economies, and cultural trends that surround it on its journey from distant aquifers to our supermarkets and homes.

Already provoking debate and garnering significant attention in France and within the wine world, Vino Business is a surprising and eye-opening book about the dark side of French wine by acclaimed investigative journalist Isabelle Saporta.

On October 12, 2005, a massive fire broke out in the Wines Central wine warehouse in Vallejo, California. Within hours, the flames had destroyed 4.5 million bottles of California's finest wine worth more than $250 million, making it the largest destruction of wine in history. The fire had been deliberately set by a passionate oenophile named Mark Anderson, a skilled con man and thief with storage space at the warehouse who needed to cover his tracks.

After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, bake, butcher, preserve, and pickle. He buys a thousand-pound-steer - whom he names Bubbles - raises chickens, gardens, and works to transform his small-town home into a gastronomic paradise. In this compulsively listenable memoir, Watman records his experiments and adventures as he tries to live closer to the land and the source of his food.

Like the savory, simple dishes she favored, M. F. K. Fisher's writing was often "short, stylish, concentrated in flavor, and varied in form", writes Joan Reardon in her introduction to this eclectic, lively collection. Magazine writing launched and helped to sustain Fisher's long, illustrious career and in these 57 pieces, we experience again the inimitable voice of the woman widely known to have elevated food writing to a literary art.

How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cultural, the creative, the emotional and the intellectual. Thinking seriously about food requires us to consider our relationship to nature, to our fellow animals, to each other and to ourselves. So can thinking about food teach us about being virtuous, and can what we eat help us to decide how to live?

This is the captivating story of Xiaomei Martell, who was born in one of China’s most remote regions just two years before Mao launched the Cultural Revolution. The youngest of four daughters her name means ‘Little Sister’ her family had no money or connections, yet they raised her with a thirst for knowledge and a love of food, ranging from the Lion’s Head meatballs her Uncle Deng cooked to the ‘phoenix feet’ that apparently cured wrinkles, by way of hundred-year-old eggs.

Seamlessly blending history and reportage, Bill Barich offers a heartfelt homage to the traditional Irish pub, and to the central piece of Irish culture disappearing along with it. After meeting an I rishwoman in London and moving to Dublin, Bill Baricha blow-in, or stranger, in Irish parlancefound himself looking for a traditional I rish pub to be his local. There are nearly 12 thousand pubs in Ireland, so he appeared to have plenty of choices.

As Ellie’s 50th birthday approaches and her ambitions of a steady income, a successful career and an ascent of Everest seem as far away as ever, she begins to doubt she’s capable of achieving anything at all. So when her best friend Mick suggests a gruelling cycle ride from Land’s End to John o’Groats, she takes up the challenge. They opt for the scenic route which takes them along cycle paths, towpaths and the back roads and byways of Britain, unable to resist sampling beers in the pubs they pass along the way.

At the age of 47, when he was a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, 30 years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called "one of the world’s greatest wineries".

Frankreichs legendärer Gastroführer "Guide Gabin" lädt zu einem rauschenden Fest in seinem neuen Firmenmuseum in Paris, und der Luxemburger Koch Xavier Kieffer ist mittendrin. Während der Feier verschwindet eines der Exponate - die extrem seltene Ausgabe des "Guide Bleu" von 1939, von der nur wenige Exemplare existieren. Kieffer beginnt, Nachforschungen anzustellen. Bald erfährt er, dass wegen der Sternebibel bereits mehrere Menschen sterben mussten.

Ein Glas Wein, Rieslingspastete und danach ein Stück Quetschetaart mit Sahne - auf der Luxemburger Sommerkirmes lassen es sich der ehemalige Sternekoch Xavier Kieffer und seine Freundin, die Gastrokritikerin Valerie Gabin, richtig gut gehen. Doch in einem Bierzelt drückt ihm ein Fremder plötzlich eine Magnetkarte in die Hand und verschwindet. Am nächsten Morgen wird der Mann unter der Roten Brücke tot aufgefunden. Warum hat er Kieffer diese Karte gegeben? Was hat es mit den Computercodes darauf auf sich? Und warum sind plötzlich so viele Leute hinter ihm her?

Seit der Luxemburger Koch Xavier Kieffer mit Frankreichs berühmtester Gastrokritikerin liiert ist, wird er zu den exklusivsten Events eingeladen. Doch das edle Dinner beim Pariser Bürgermeister endet bereits nach der Vorspeise: Ryuunosuke Mifune, Europas berühmtester Sushi-Koch, kippt plötzlich tot um. Die Diagnose lautet: Fischvergiftung. Doch Kieffer ist skeptisch und deckt schnell Widersprüche auf. Er taucht ein in die Welt der Sushiküche und muss erkennen, dass es Fische gibt, die teurer sind als Gold - und wertvoller als ein Menschenleben.

Eigentlich wollte der Luxemburger Koch Xavier Kieffer seine Jugendliebe Ketti Faber niemals wiedersehen - an ihre gemeinsame Zeit in Paris erinnert er sich nicht allzu gerne zurück. Doch als die Patisseurin ihn einlädt, ihre neue Schokoladenmanufaktur in der Nähe von Brüssel zu besichtigen, kann er nicht widerstehen. Kurz darauf wird Ketti brutal ermordet. Hat ihr Tod etwas mit jener mysteriösen Plantage in Westafrika zu tun, von der die Manufaktur ihren besonderen, fair angebauten Kakao bezog?

Ein Sachbuch mit Ratschlägen für eine Anti-Aging-Ernährung: Super-Fruits, Zuckerfrei oder doch einfach das gute alte Olivenöl? Was hilft denn nun unserem Körper, gesund und glücklich alt zu werden? Reicht es, ab und an Obst in den Entsafter zu werfen und Smoothies zu schlürfen, oder muss ich meine Ernährung komplett auf den Kopf stellen? Ernährungs-Experte und Bestseller-Autor Hans-Ulrich Grimm trägt die Ergebnisse jahrelanger Forschung zusammen und erstellt so den ultimativen Ernährungs-Kompass zum Älterwerden.

Rum is undergoing a global renaissance. In bars and distilleries across the world, rum is being defined as a dynamic, complex, and versatile drink. New to the scene of connoisseurship, rum is a spirit of possibilities, inviting imaginative bartenders and mixologists to leave their marks on this burgeoning movement. In The New Rum, award-winning drinks author Bryce T. Bauer charts the historical and cultural journey of the spirit of the Americas from its origins in the Caribbean, to its long-held status as a cheap vacation drink, to today’s inspiring craft revival.

Russia is famous for its vodka, and its culture of extreme intoxication. But just as vodka is central to the lives of many Russians, it is also central to understanding Russian history and politics. In Vodka Politics, Mark Lawrence Schrad argues that debilitating societal alcoholism is not hard-wired into Russians' genetic code, but rather their autocratic political system, which has long wielded vodka as a tool of statecraft. Through a series of historical investigations stretching from Ivan the Terrible through Vladimir Putin, Vodka Politics presents the secret history of the Russian state itself.

In Chasing the White Dog, journalist Max Watman traces the historical roots and contemporary story of hooch. He takes us to the backwoods of Appalachia and the gritty nip joints of Philadelphia, from a federal courthouse to Pocono Speedway, profiling the colorful characters who make up white whiskey's lore. Along the way, Watman chronicles his hilarious attempts to distill his own moonshine - the essential ingredients and the many ways it can all go wrong - from his initial ill-fated batch to his first successful jar of 'shine.

Ian Mount’s vivid journey through Argentina’s Wild West explores the alchemy of weather, soil, and viticulture techniques that, on rare occasions, produce a legendary bottle of wine. He also investigates the dynamics of taste, status, and money that turned Malbec into a worldwide phenomenon. Profiling the larger-than-life figures who fueled the Malbec revolution - including celebrity oenologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family - Mount describes in colorful detail the brilliant innovations and backroom politics that put Malbec on the map.

Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey?