Títulos en Gastronomía

“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story."" —Wall Street Journal Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid...

So wurde der Rum auch genannt. Als Oliver Cromwell im Kampf um die Vorherrschaft auf den Meeren, der englischen Flotte den Befehl gab, das spanische Imperium in Westindien anzugreifen, kamen die Seeleute seiner Majestät anlässlich der Eroberung von Jamaika im Jahre 1655 zum ersten Mal mit jenem hochprozentigen Getränk in Berührung. Die ersten einschlägigen Erfahrungen mit dem "Seelentröster der Seeleute" machte Admiral Pen, als er Jamaika für die Krone Englands in Besitz genommen hatte.

Weekends with Matt is a classic odd-couple tale of two very different men and the common ground that can be found over a shared passion. The peacock's tail is used to describe a wine that is wonderfully complex and ultimately rewarding. Surely there’s no better metaphor for life. It was at the...

Steven Spurrier is one of the wine trade’s most important figures. Over the years, he took the role of wine merchant, buyer, wine educator, and lecturer; he wrote books, wine courses, and over 300 columns for Decanter magazine. He set up the breakthrough "Judgement of Paris" in 1976—a tasting in which outsider wines from California were pitched blind against Bordeaux’ finest, and won—which still sends reverberations through the wine trade today. 

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local audiobook is for you. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist.

In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.

Properly labeled and exquisitely made Extra Virgin Olive Oil (EVOO) is one of life’s greatest delights. With its great taste and health benefits, high quality olive oil empowers habitual consumers to have a higher-standard of culinary experience. Their newfound tasting expertise will allow them to find, procure, and enjoy many brands worldwide—like fine wine, an array of oils to suit their palate. 

Weaving together memories, recipes, and wild tales of years spent in the kitchen, the acclaimed author of Happy All the Time delivers a beloved cookbook manifesto on the joys of sharing food and entertaining. With a foreword by Ruth Reichl. “As much memoir as cookbook and as much about...

When first published in 1989, The Story of Wine won every wine award in the UK, and the USA. It is widely regarded as Hugh Johnson’s most ambitious and enthralling book. It is not just one story but a collection of many, scanning the wine world from Noah to Napa, from Pompeii to Pomerol, as illuminating to our understanding of civilization as it is to our appreciation of wine. 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. 

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...

NEW YORK TIMES BESTSELLER Learn to make artisan pizza the American way in this accessible, informative 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...

David Höner blickt zornig auf die Früchte der Globalisierung, die keinem schmecken. Ein Manifest gegen die Gastronomie aus der Retorte, die auf die Qualität der Lebensmittel und die Gesundheit ihrer Gäste spuckt, gegen die miserable Berufsausbildung von Köchen, gegen krankmachende Produkte...

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.

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...

In the spirit of Rainer Maria Rilke’s Letters to a Young Poet and conceived of as a modern-day vade mecum, Letters to a New Vegan consists of 32 humorous, evocative, spirited, and even tender epistles offering advice, counsel, and inspiration from activists and leaders who’ve followed the vegan path for years.

‘Delightfully different’ – Delia Smith 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...

Taking its conversational tone from the chats often held over a steaming cup, A Rich and Tantalizing Brew offers a critical and entertaining look at how this bitter beverage, with a little help from the tastes that traveled with it - chocolate, tea, and sugar - has connected people to each other both within and outside of their typical circles, inspiring a new context for sharing news, conducting business affairs, and even plotting revolution.

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...

Henry David Thoreau (1817-1862) was an American author, poet, philosopher, abolitionist, naturalist, surveyor, and historian. The essay "Wild Apples" first appeared in the Atlantic Monthly in 1862. It begins with a history of the apple tree, chronicling its journey from Ancient Greece to America. The author compares the history of the apple to that of mankind, contemplating it with a tragic eye. He considered the idea of wildness not as sinful, but the source of creativity.

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...