Títulos en Gastronomía

From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories. Chicken may not be an extravagant ingredient, but for master chef...

New York Times bestselling author William Alexander takes readers on the surprisingly twisty journey of the beloved tomato in this fascinating and erudite microhistory. The tomato gets no respect. Never has. Lost in the dustbin of history for centuries, accused of being vile and poisonous...

From a spectrum of talented authors, a collection of essays on food, and its entwinement with our emotions and our lives. Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to...

A collection of the year’s top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting...

Beans, also known as pulses and legumes, have been present in human diets for thousands of years. Their benefits and nutritional value are massively significant and well-documented, so why have they been vanishing from our plates in recent years? In this guide, we will explore the incredible history of these nutrient-packed little morsels and everything we’ve learned about them throughout history, from their role in ancient medicine to the origins of chocolate and vanilla.

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the...

Learn to make artisan pizza the American way in this ultimate guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. Dan Richer...

Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering, and often fetid, conditions of plantation house kitchens.

April 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and décor made this voyage the apogee of Edwardian elegance. Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails.

From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska's changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes.

“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants “A fascinating book that makes a brilliant historical case for what I’ve been...

The James Beard Award–winning founder of Milk Bar and host of Bake Squad shares her personal stories and wisdom for igniting passion, following your joy, and creating a satisfying life. Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad...

Read by the author. What does it take to go from growing up in a Mississippi housing project to becoming a master sergeant and a celebrity chef serving in the White House under four United States presidents? Call Me Chef, Dammit! is the inspiring story of Andre Rush, who became an overnight...

Helen Thorpe, author of a trio of award-winning books about the experiences of immigrants, refugees, and veterans, has turned her writerly lens on her own family, neighborhood, and ethnicity. In Finding Motherland, Thorpe shares seven essays she has written on the related themes of family, food, and migration, sharing observations about race and privilege.

Ed Balls was just three weeks old when he tried his first meal: pureed roast beef and Yorkshire pudding. While perhaps ill-advised by modern weaning standards, it worked for him in 1967, and from that moment on, he was hooked on food. Appetite is a memoir with a twist: part autobiography, part cookbook, each chapter is a recipe that tells a story. Ed was taught to cook by his mother, and now he’s passing these recipes on to his own children as they start to fly the nest. Sitting round the table every year, the world around us may change, but great recipes last a lifetime.

Nope! Guess again. This is not an audiobook of recipes for sourdough. Neither is it an audiobook on a new fad diet. It is, instead, an audiobook about sourdough - what it is, who it's for, where it lives, how to create it, when it was discovered, and why we need it. It does include a sprinkling of recipes to get you through the gate of the vast and confusing world of sourdough. Do you want quick, easy, healthy, and yummy bread products? Go with simple wild yeast sourdough. Do you want to start a club? Here's how to grow big and share. Do you want to set it and forget it? Here's how...

An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being...

Ultimately, this is a story audiobook with food in it. Valentine Warner presents a collection of personal stories, seasoned with recipes, to listen and make in both happy and troubled times; an audiobook of "comfort" food in the truest sense of the word. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more - this audiobook is about enjoyment, grief, restlessness, disasters, and success.

Winner of the prestigious André Simon Drink Book Award The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and...

A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur. The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re...