Audio Books in Cooking, Food & Wine

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Food IQ

release date: Feb 22, 2022
Food IQ
In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to talking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, the Meatball Shop, on New York''s Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they''re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with the world. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It''s very much OK, but only with certain types.) What is baker''s math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don''t know what you don''t know.

Sparkling Wine for Modern Times

release date: Nov 23, 2021
Sparkling Wine for Modern Times
This is the definitive guide to sparkling wine today, complete with profiles of exemplary producers, bottle recommendations, colorful infographics, and illustrated guides. Sparkling Wine for Modern Times considers sparkling wine traditions and offerings from around the world. This approachable book explores our perpetual fascination with sparkling wine and places each regional expression within the wider wine zeitgeist—from the radical grower revolution reshaping the highly conservative area of Champagne to Prosecco''s overnight transformation into a multi-million-dollar brand to the retro appeal of natural wine''s cult-hit pétillant naturel to the next generation of "real wines" from Lambrusco, and beyond. The book covers the essential information for each growing region and highlights up-and-coming areas such as Jura in France, as well as can''t-miss trends including traditional-method Sicilian sparklers and Califorinian pét-nat. For each region, renowned wine writer Zachary Sussman gives expert bottle recommendations to seek out—wines that truly capture the style and spirit of the place. Fun and informative illustrated timelines, color charts, and production-method breakdowns from illustrator Nick Hensley appear throughout for quick learning. For anyone who''s ever wondered why bubbles are confined to birthdays and holidays, Sparkling Wine for Modern Times is your go-to guide to enjoying sparkling wine all year long.

Truffle Hound

release date: Oct 14, 2021
Truffle Hound
''Truffle Hound, like a truffle, charms by seducing us'' Mark Kurlansky A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created. Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay £2,170 a pound to possess them. They turn into quivering puddles in their presence. Why? Truffle Hound is the fascinating account of Rowan''s quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there''s more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark Britain''s next great culinary passion.

Super Simple Keto

release date: Sep 07, 2021
Super Simple Keto
Learn the most simple and effective way to adhere to the widely popular ketogenic diet, and lose up to twenty pounds per month with easy meal plans and recipes containing no more than six ingredients. The ketogenic diet, which promotes weight loss from being in the metabolic state of ketosis, is one of the most popular and effective diet plans in recent years, and it continues to grow in popularity as people across the country learn more and more about it. Some are hesitant to try the lifestyle not only due to the high fat intake, but also because they presume keto to be extremely complicated—but it doesn’t have to be! Super Simple Keto is an easy-to-follow plan with basic ingredients and meal preparation, with several options for restaurant fare for those who are on-the-go. You’ll benefit from Super Simple Keto because it contains: Helpful graphics so readers can visualize exactly what to eat to lose weight and see blood sugar level improvements in just one month Emphasis on the healthiest fats and cleaner ketogenic foods Detailed grocery lists, meal plans, and macronutrient charts Categorized fats, carbohydrates, and proteins which are most beneficial for the healthiest keto plan Mouthwatering recipes you can whip up in no time! Just two chapters of “keto boot camp” will get you off and running to your new healthier lifestyle, without the need for spending hours of research. Nutritionists and authors Aimee and Richard instruct readers on exactly what to eat to achieve ketosis, weight loss, and overall health improvements, without requiring exercise or too much time spent in the kitchen. In as little as thirty days, readers will learn how to achieve freedom from sugar and the processed food lifestyle, and they will kick-start their weight loss goals, in the most super simple way!

Sea & Shore

release date: Jun 10, 2021
Sea & Shore
Close your eyes and think of a place where the sky meets the sea; where the weather changes from moment to moment; and where the coastline is beautifully rugged and where surf breaks on endless sandy shores. This is Cornwall. In Sea & Shore, Emily Scott brings together the magic of this beautiful part of the world, with over 80 simple and seasonal recipes for the home cook. Sea & Shore is more than just a cookbook; it shares the connection between food, a sense of place and storytelling. With stunning photography, it translates experience and memories into ingredients that come together as simple, rustic dishes that anyone can easily recreate at home.

Food Between Friends

release date: Mar 09, 2021
Food Between Friends
Best friends Jesse Tyler Ferguson, star of Modern Family, and recipe developer Julie Tanous pay homage to their hometowns as they whip up modern California food with Southern and Southwestern spins in their debut cookbook. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Modern Family star Jesse Tyler Ferguson and chef Julie Tanous love to cook together. They love it so much that they founded a blog, and now put all their favorite recipes into a cookbook for you to dig into with the people you love. In Food Between Friends, they cook up delightful food, spiced with fun stories pulled right from their platonic marriage. Drawing inspiration from the regional foods of the South and Southwest they grew up with, Jesse and Julie put smart twists on childhood favorites, such as Hatch Green Chile Mac and Cheese, Grilled Chicken with Alabama White BBQ Sauce, and Little Grits Soufflés. So come join Jesse and Julie in the kitchen. This book feels just like cooking with a friend—because that’s exactly what it is.

The Diabetic Cookbook

release date: Sep 18, 2021
The Diabetic Cookbook
The need of the hour is fine food, and how do we define “fine food” that is not detrimental to one''s health. The rise of Lifestyle diseases is heavily upon us. The connect with nature has disappeared with modernisation and urbanisation. As chefs we have a responsibility to what we serve to our guests. The journey of changing one''s palate and creating healthier menus without actually calling them healthy is a challenge these days. In many of the restaurants that I have handled, I have seen guests come in asking for dishes that will not affect their allergies and other problems. Changing well known dishes and altering their profiles without affecting the taste and experiential quotient is what I have to resort to. This book is all about the familiar dishes and how we change them by using superfoods and super ingredients to lower ones'' blood sugar levels. How to up one''s protein intake at the same time consuming less of meats. While the book is majorly vegetarian and touching upon the vegan aspect we have kept a small percentage of non-vegetarian dishes. The book is an all colour book, with almost 80 recipes.

The Ultimate Meal-Prep Cookbook

release date: Mar 02, 2021
The Ultimate Meal-Prep Cookbook
Turn meal prep aspirations into dinnertime reality 1 short shopping list gets you 5 weeknight meals Meal prep no longer means filling your freezer with boring casseroles, dipping into the same pot of beans every day for a week, or spending all day Sunday cooking. Instead, use these smart meal plans to customize fast, fresh dinners that fit your ever-changing schedule. We''ve done the work of building 25 weekly plans that minimize shopping and kitchen time and guide you through prep-ahead options, make-ahead options, and ingredient substitutions. So now you can reap the benefits to make your life easier, your grocery bill lower, and your dinners better. ATK''s meal plan strategies are easy to put into practice: * Prep your vegetables and grains for the week in a weekend "power hour." * Prep bulk pantry ingredients ahead in a "pantry power hour" so they''re ready to go in a flash. * Cross-utilize fresh ingredients creatively to prevent food waste and dinner boredom. * Make, store, and reheat full meals with no loss of flavor. * Double meals or meal components to freeze half for later. Let''s-get-real features streamline your cooking: * Weekly grocery lists max out at a dozen items. * Active cooking time for recipes maxes out at 45 minutes. * Loads of pantry substitution suggestions let you adapt recipes according to what you have on hand. * To make planning even more flexible, we''ve added a chapter with 30 pantry meals that don''t add anything to your weekly shopping list, making them perfect to prepare any night. With a grocery list of just 11 items and some on-hand pantry staples, you can enjoy a week of Crispy Chicken with Carrot, Orange, and Chickpea Salad; Meatballs and Lemon Orzo with Mint and Dill; Teriyaki Stir-Fried Beef with Green Beans; Herb-Poached Salmon with Cucumber-Dill Salad; and Sun-Dried Tomato and White Bean Soup with Parmesan Crisps. A thorough introduction explains how to build a strong, diverse pantry (and make the most of it), how to store prepped ingredients to keep them fresh, how to store cooked food safely, the smartest ways to reheat food, essential meal-prep equipment, and more.

Death and Co Welcome Home

release date: Jan 01, 2021
Death and Co Welcome Home
From America''s most influential cocktail bar, a playbook for home bartenders who want to take their drinks to the next level, featuring hundreds of the signature recipes that keep Death & Co top of class. In this stunning new offering from the authors of the bestselling Death & Co and James Beard Book of the Year Cocktail Codex, you''ll find everything you need to make and serve impressive drinks at home. It begins with a boot camp of sorts, where you follow the same steps a new Death & Co bartender would, learning how to select ingredients, develop your palate, understand what makes a great cocktail work, mix drinks accurately, create a cocktail menu, and much more. More than 400 recipes anchor the book, including classics, low-ABV drinks, non-alcoholic cocktails, and hundreds of the signature creations the Death & Co teams in New York, Denver, and Los Angeles have developed over the past seven years, including the Telegraph and Buko Gimlet. The Cocktails at Home section teaches you how to scale up recipes for larger gatherings, fill your freezer with ready-to-pour mixtures, and throw a party where you can actually spend more time with your guests than prepping drinks. And when you''re ready to create your own recipes, the Death & Co crew pulls back the curtain on their cocktail development program, with plenty of strategies and the opportunity to mix and taste along with the staff. Featuring hundreds of photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across the world.

Il Buco

release date: Nov 10, 2020
Il Buco
Foreword by Alice Waters In honor of its twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City’s most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant’s philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring. "This book holds the succulent substance of Il Buco’s history, which has always been guided by Donna’s acute intuition. Through these pages, we travel around the Mediterranean, from the vineyards of Umbria to the salt flats of Sicily, visiting the farmers, artisans, and winemakers in their element. And then we return to Bond Street, stories and recipes in hand, to celebrate life and everything possible at the melting edge of sizzling pans and the heart of Italy."—Francis Mallmann In New York City, restaurants, even very good ones, come and go. But there are a very small number of establishments that take root and continue to flourish, where food, wine, atmosphere, history, and all the makers behind the scenes come together in a unique alchemy to create an experience. Il Buco is such a place. For over 25 years, Donna Lennard has presided over an international—and ever growing—family of artisans, farmers, winemakers, chefs and regulars from her outpost on Bond Street in the heart of New York City. Since 1994, Il Buco has withstood the test of time. In Il Buco, written with Joshua David Stein, Donna shares her incredible journey from antique shop owner to award-winning restaurateur and taste-maker. She reflects on the iconic ingredient-driven, farm-to-table Italian cooking that seduced palates and earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant’s nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant’s ethos the most, Il Buco includes the beloved best-of dishes from the kitchen’s roster of now-famous chefs: Ignacio Mattos’s Black Kale Salad, Justin Smillie’s Bucatini Cacio e Pepe, and Sara Jenkins’s Porchetta alla Romana, to name a few. It also includes profiles of the artisans whose craftsmanship evokes the warm Mediterranean patinas that have enhanced the restaurants’ atmosphere over the years. Donna has dedicated her life to identifying, cultivating, and celebrating the essential ingredients of a beautiful life well-lived. Il Buco isn’t just a place, it’s a feeling—of warmth, of home, of ease, of love—and Il Buco allows any home cook to experience some of the restaurant’s beautiful and inviting magic, creating sumptuous easy meals to enjoy at his or her own table. Accompanying the mouthwatering recipes and gorgeous photography are Donna’s insights on what it truly means to live well and to eat well and tributes to food producers in Spain, Italy, France and other parts of the world, including dedicated chapters on the building blocks to a perfect meal: salt, olive oil, wine, and salumi, among others. Il Buco is a very personal exploration of what makes the heart of a restaurant and a lifestyle: a celebration of a true New York success story. It is a book about learning to listen to what pleases us, and a reminder of just how wide, wonderful, and flavorful the world is. Il Buco Locations: Il Buco (47 Bond Street, NYC 10012) Il Buco Alimentari & Vineria (53 Great Jones Street, NYC 10012) Il Buco Vita (4 East 2nd Street, NYC 10003) Il Buco (Ibiza, Spain)

The Noble Rot Book: Wine from Another Galaxy

release date: Oct 29, 2020
The Noble Rot Book: Wine from Another Galaxy
Winner of the Guild of Food Writers Drinks Book Award 2021 Shortlisted for the André Simon Food and Drink Book Awards 2020 "Noble Rot manages to unravel the mysteries of wine with insight and humour. A wonderful - and essential - read for anyone interested in the world of wine, or even for those, like me, who just drink it." — Nigella Lawson "The Noble Rot guys have the ability to describe wines as if theyre either future friends, or rock-stars coming to blow your mind." — Caitlin Moran "Noble Rot has brought originality, humour and now space travel to the very serious business of drinking wine. About time too." — Brian Eno "Dan and Mark do that thing that only crazy knowledgeable enthusiasts can do, they make you a crazy enthusiast too. If they said, ''We''ve found a wine like no other, a wine that actually lights up the sky, but you can only drink it in the desert at midnight, are you coming? Id be off, and I''d be confident of meteor showers. They provoke curiosity - ''how does anyone make this extraordinary drink just with grapes?'' - excitement, joy, and a longing for knowledge. Now, in this book, they''re sharing the knowledge." — Diana Henry "To really know and love a wine one should know the grower and the vineyard. This isn''t always or even often possible, which is why the Rotters introduce these wines at source. You learn that making wine, as cooking should be, is an act of love. You will come to love this book too." — Rowley Leigh Choosing wine in a restaurant or shop can seem an unfathomable business. But, according to Dan Keeling and Mark Andrew, the duo behind London''s Noble Rot, it needn''t be that way. In Wine from Another Galaxy they''ll help you to understand how it is made, where to buy it, what to look for when you drink it, and how to talk about it. And once you''ve mastered the basics, they''ll take you on a journey through the best of European wine culture, meeting the people and places behind their favourite bottles. Indeed, Dan and Mark have spent years visiting growers that you probably haven''t heard of, from the original thinkers of the natural wine movement to the iconic estates of Burgundy and Bordeaux. This is the alternative, accessible, no-holds-barred guide to wine, where the usual clichés and rules don''t apply.

The No-Cook Cookbook

by: DK
release date: Mar 04, 2021
The No-Cook Cookbook
If you can''t stand the heat, get into the kitchen! This cookbook helps children learn about making food by themselves - a skill that will last them a lifetime. The recipes in this "no-cook" cookbook will help children to gain independence in the kitchen and understand how to make healthy, yet very tasty meals with simple ingredients and no heat. The No-Cook Cookbook is a photographic cookbook with recipes that kids can make all by themselves. No cooking means that kids can use this recipe ebook to learn the basic skills needed to be successful in the kitchen by themselves. This ebook teaches children how to use tools such as a grater, sharp knife, peeler, and zester safely, and will explain kitchen safety rules. Kids will also find out how to grow their own herbs and vegetables at home, and then use these to prepare delicious meals. Helping young food lovers turn into budding chefs!

The Rise

release date: Oct 27, 2020
The Rise
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.

Flavorbomb

release date: Oct 27, 2020
Flavorbomb
GOLD WINNER 2021 - Taste Canada Awards - General Cookbooks If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, but can''t figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb. You keep a running list of restaurants you go to for your favorite flavorbombs--a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, you find yourself falling short. If any of the above sounds familiar, this book is for you. For the past 25 years Bob Blumer has eaten his way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he''s broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India. These collective experiences have formed the backbone of Bob''s cooking in ways that culinary school can''t begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you you create bold, stimulating flavors, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen. The first half of the book is the real "money." It''s full of tips, strategies, ingredients, techniques, and gear that will help you crack the code--and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We''re talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly. The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. And because Bob gets more excited by tacos than truffles, his outsider approach to creating addictive flavors won''t require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Instead, every recipe starts by building the foundation, and then adding layers of flavors and textures at every step of the way. If there''s a hack or a simple trick that can save you time or up the ante--it''s in here. Every recipe was thoroughly tested and had to earn its place in the book. Get ready to cook like every bite is your last. Read Flavorbomb and your cooking will be forever changed!

The Essential Wine Book

release date: Oct 20, 2020
The Essential Wine Book
A field guide to the new world of wine, featuring an overview of today’s most exciting regions and easy-to-use advice on properly tasting wine, discovering under-the-radar gems, and finding the perfect bottle for any occasion. Highlighting wines from old world regions such as France, Italy, Spain, and Germany to new world wines from the United States, Australia, New Zealand, Chile, and more, The Essential Wine Book tells you what to drink and why. Beginning with foundational information about how wine is made, how to taste it, and how to understand terroir, wine expert and journalist Zachary Sussman then gives an overview of the most important and interesting wine regions today—both established and still emerging. For instance, the great French wines of Burgundy and Champagne are already well known, but for affordable bottles you can easily find at your local wine shop, Sussman profiles up-and-coming producers in other regions, including the Jura, Languedoc-Roussillon, and more. In a similar vein, California''s Napa Valley has for decades been the source of America''s most prestigious wines, but here you''ll learn about other areas of the state that are gaining recognition, from Lodi to the Santa Rita Hills. You''ll find user-friendly "just the highlights" notes for each region, as well as recommendations for producers and particular bottles to seek out. Diving deep into what makes each region essential and unique, this comprehensive guides gives new wine drinkers and enthusiasts alike an inside track on modern wine culture.

Alcobuzz: #Hentails October 2020 Edition

release date: Oct 19, 2020
Alcobuzz: #Hentails October 2020 Edition
The first thing that comes to my mind when I sit down to write this, is THANK YOU! Alcobuzz is Asia’s leading digital magazine on alco-beverages. It’s owned and led by a woman. And in this issue we see so many wonderful women who are leading the way. It is now a community in it’s true sense and we managed to do that in such a short span of time It is wonderful, to say the least. So many amazing women from all walks of life coming forward to show solidarity and support. This is quite unprecedented. So here we are with an ALL WOMEN power-packed issue of HENTAILS SPECIAL EDITION. Yes, every single article is about women taking charge and leading the way. It is the most inspiring edition of Alcobuzz till date. ufeffRight from Ada Coleman who is regarded as one of the first women behind a professional bar, to all the aspiring young bartenders of today, women have crossed hurdles and prejudices. Every aspect of Alco-beverage and nightlife, be it bar owners, brands, marketing heads, sommeliers, bartenders, editors, women have demonstrated their prowess in what was traditionally a boys only club. This is just the first step. Our community is growing and if you are someone who is interested to be a part of this, please do drop us a line. As always, I hope you enjoy this rather special edition.

Eat a Peach

release date: Sep 08, 2020
Eat a Peach
NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?” Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

Friuli Food and Wine

release date: Jul 07, 2020
Friuli Food and Wine
An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef. “An exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.

La Buvette

release date: Jul 07, 2020
La Buvette
The owner of a beloved Paris wine shop, bar, and café shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food. “Camille shows us that keeping it simple, trying new wines, and making food that’s direct is all we need for a great experience.”—Andrew Tarlow, owner of The Marlow Collective Inspired by the stylish, intimate, and laid-back vibes of La Buvette—a tiny wine shop that doubles as a bar and café—in Paris’s 11th Arrondissement, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieving that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light. La Buvette’s owner, Camille Fourmont, offers a look into the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop''s miniscule “kitchen” space. She also introduces some of Paris’s best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining—with plenty of wine—such as Camille’s “famous” Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Crème Caramel. With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so enjoyable. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you’ll learn how to drink, eat, and shop like a true Parisian.

The BC Wine Lover's Cookbook

release date: Jun 23, 2020
The BC Wine Lover's Cookbook
NATIONAL BESTSELLER Discover the vineyards, valleys, islands, deserts--and kitchens--of BC''s Wine Country in this collection of recipes, tour ideas, menus and more. Take a tour through beautiful British Columbia with award-winning cookbook author and winemaker Jennifer Schell. The BC Wine Lover''s Cookbook shares family stories and recipes from 53 top wineries located across the province--from the verdant, rolling fields of the Okanagan and Fraser Valley, to the misty coastlines of Vancouver Island, and beyond. Meet the winemakers of BC wine country and take a seat at their table to share dishes that evoke the multicultural heritage of BC''s wine industry. From tourtière to turkey moussaka and Michelle''s Panna Cotta to Nana''s Roast Caribou, these recipes have been lovingly handed down through the generations--on handwritten recipe cards, on creased and spattered pages, sometimes by word of mouth. And don''t forget the wine! Each recipe is accompanied by a pairing suggestion from the winery''s cellars. Whether you are perched on Naramata Bench or tucked up at home, this is a cookbook to read and to inspire.

The Sommelier's Cookbook

release date: Sep 29, 2020
The Sommelier's Cookbook
A must-have cookbook and wine reference guide for every budding sommelier As every wine-lover knows, a great bottle of wine becomes sublime when paired with the right food, and the right pour can elevate the simplest of meals. With wine as with life, finding this kind of harmony can be tricky, but wine pairing isn''t kismet--it''s knowledge. All you need is the right guide in order to pair like a sommelier. Like an in-house sommelier, The Sommelier''s Cookbook will guide you to wine pairing bliss. First, learn what makes for a good pairing. Next, flip to extensive information on more than 60 wine types and blends, including beloved ones like Pinot Noir, trendy natural wines, and less-common wines like Assyrtiko. Then, 75 easy recipes help you put this knowledge into action, with brunch, appetizers, and show-stopping main dishes. This guide to cooking and pairing wine like a sommelier includes: Meals and more--Enjoy 75 tasty recipes, including main dishes, snacks, appetizers, and desserts. Vino overview--Get in-depth reference information on 60 wine varietals and blends, including where they''re grown, what they''re called, and what food they taste great with. Party on!--When you''re ready to entertain like a sommelier, use the suggested menus or put together a perfectly paired cheese board for your guests. Become the neighborhood sommelier with The Sommelier''s Cookbook.

Cooking from Your Pantry

release date: May 05, 2020
Cooking from Your Pantry
Looking for quick and easy recipes when you’re not supposed to—or don’t want to—leave your house? Enter Nancy Silverton, the James Beard Award–winning chef profiled on Netflix’s Chef’s Table. One of the most revered restaurant chefs in the country, Nancy turns her attention here to quick and easy recipes that home cooks can whip up using on hand or always easy to get pantry ingredients from jars, cans, bags, and boxes. Here are two dozen delicious recipes for egg, pasta, and polenta dishes—think Olive Oil–Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce; Penne Arrabbiata with Charred Sweet Tomatoes, and Polenta with Sausage Ragù—plus as a sweet treat, her delicious Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts. Taken from her beloved classic cookbook, A Twist of the Wrist, these are thirty-minute meals that you’ll want to stay home and cook—whether you’re on lockdown or not!

Which Wine When

release date: Apr 30, 2020
Which Wine When
‘A brilliantly simple guide to give anyone instant confidence choosing wine.’ Russell Norman Which Wine When offers brilliant wine matches to the food we eat every day. This is for anyone who knows their sourdough from their sliced white but still finds themselves standing in the wine aisle making panicked decisions about what to drink based on special offers, a vague memory or a nice-looking label. Now you’ll be able to look up dish or style of cooking and find three recommendations – and if the shop doesn’t have what you want, Bert and Claire give you the words to ask for the type of wine you’re looking for. From takeaways and snacks to Sunday lunches, home-cooked classics, cheese and desserts, these expert wine matches are fun, affordable and simple enough you can pop to a supermarket or local wine shop. Whether you’re ordering a curry, taking a bottle to a friend''s, going out for dinner, or vegging out on the sofa with a bowl of pasta, Which Wine When will turn even the most down-to-earth meal into a magical combination of what’s on your plate and what’s in your glass. Don''t wander the wine aisle without it.

Fire & Wine

release date: Apr 28, 2020
Fire & Wine
Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be--with recipes that celebrate smoked and grilled food (and the wines that pair best with them). Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Not as sauce-dependent as Kansas City, not quite as beef-obsessed as Texas, these dishes bring the smoke to wild salmon, ribs and steaks, fresh apples, heirloom tomatoes, nuts and beans, and even chocolate pot de crème. Rubs and glazes draw on Northwest flavors such as soy sauce, rosemary, and wild blackberries. Whether the equipment at home is a basic kettle grill or a professional-grade outfit with an electric wood feeder, the instructions will turn even novices into masters of the grill. And true to the region, these recipes pair with wines such as pinot noir and cabernet sauvignon instead of the customary can of beer.

Wine and Food

release date: Apr 07, 2020
Wine and Food
Wine can make or break a dinner. If you want to learn how to pair the best type of wine with your next dinner dish, then look no further! By the end of this cookbook, you will discover how to pair the perfect bottle of wine with homemade wine recipes such as: • Classic Swedish Meatballs • Curried Lobster Rolls • Crab Bisque • Braised Short Ribs with Mashed Vegetables • Smoky Shrimp and Squid Paella • Steak au Poivre • Almond Biscotti • Pan Roasted Tarragon Chicken • and even more! So, stop wasting time and grab a copy of this cookbook to start making homemade wine recipes today!

Always Home: A Daughter's Recipes & Stories

release date: Mar 31, 2020
Always Home: A Daughter's Recipes & Stories
A cookbook and culinary memoir about growing up as the daughter of revered chef/restaurateur Alice Waters: a story of food, family, and the need for beauty in all aspects of life. In this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel; a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters''s ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.

Tasting Georgia

release date: May 01, 2020
Tasting Georgia
NEW IN PAPERBACK WINNER OF THE GUILD OF FOOD WRITERS AWARDS 2018 WINNER OF THE PRESTIGIOUS ANDRE SIMON AWARD EXPLORES GEORGIA''S CULINARY TRADITIONS Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean''s, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world''s oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world''s gastronomic map.

Wine Girl

release date: Mar 19, 2020
Wine Girl
Winner of the Fortnum & Mason Food and Drink Awards Drink Book Award 2021 Longlisted for the André Simon Food & Drink Book Awards 2020 ''Hugely entertaining'' Jay Rayner ''A brilliantly Bourdain-ish tale of a young woman making her way through the sexist American fine-dining world'' Observer Aged twenty-one, Victoria James was named the US''s youngest sommelier, working in Michelin-starred restaurants, serving the finest wines. The groping patrons she learned to handle, but, behind the scenes, the world of high-end dining was a mess of fractious relationships and unacknowledged abuse. It would take hitting rock-bottom for Victoria to find her way back to the industry she adores. Wine Girl is the memoir of a young woman breaking free from her traumatic childhood. It''s the story of overcoming a notoriously misogynistic business, and of the restorative power of a glass of wine with friends. ''Addictive'' Stylist ''A must-read'' Daily Telegraph ''I glugged at the gossipy bits and sipped at the sad parts . . . you''ll raise a glass to her extraordinary resilience'' Sunday Times **NOW WITH EXCLUSIVE ADDITIONAL CONTENT: WINE PAIRING RECOMMENDATIONS FOR EACH CHAPTER OF THE BOOK**

Cookery and Dining in Imperial Rome

by: Apicius
release date: Nov 20, 2019
Cookery and Dining in Imperial Rome
"Cookery and Dining in Imperial Rome" by Apicius (translated by Joseph Dommers Vehling). Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.

How to Drink without Drinking

release date: Jan 07, 2020
How to Drink without Drinking
Fiona Beckett is the author of more than 10 books including Fiona Beckett''s Cheese Course and Food, Wine & friends (Cico) and How to Match Food and Wine (Mitchell Beazley). She is the wine writer for the Guardian and her Matching Food and Wine website has followers around the world, with 230k unique users a month, 17k registered subscribers and a social media reach of over 130k across all channels. Fiona outlines the rise of teetotalism and the health benefits of including alcohol-free days as part of a healthy lifestyle. This beautiful and inspiring book includes tips and recipes for flavoring waters, creating rhubarb bellinis and marmalade bucks fizz, as well as delicious cardamom syrups, roiboos tea punch and root beer floats. Whether you wish to create a watermelon cooler or an alcohol-free fruit punch to get a party started or simply wish to make a pair of herb-flavored spritzes for a Friday night in, this book proves that ''no-lo'' drinks are every bit as interesting as alcohol. Learn how to create flavorsome, delicious drinks so that anyone can join in a party or celebration. Sections include water, drinks made with nonalcoholic wine, drinking vinegars and shrubs, syrups and cordials, alcohol-free and low-alcohol cocktails, wines, beers and spirits.

Italy's Native Wine Grape Terroirs

release date: Aug 27, 2019
Italy's Native Wine Grape Terroirs
Italy’s Native Wine Grape Terroirs is the definitive reference book on the myriad crus and the grand cru wine production areas of Italy’s native wine grapes. Ian D’Agata’s approach to discussing wine, both scientific and discursive, provides an easy-to-read, enjoyable guide to Italy’s best terroirs. Descriptions are enriched with geologic data, biotype and clonal information, producer anecdotes and interviews, and facts and figures compiled over fifteen years of research devoted to wine terroirs. In-depth analysis is provided for the terroirs that produce both the well-known wines (Barolo, Chianti Classico, Brunello di Montalcino) and those not as well-known (Grignolino d’Asti, Friuli Colli Orientali Picolit, Ischia). Everyday wine lovers, beginners, and professionals alike will find this new book to be the perfect complement to D’Agata’s previous award-winning Native Wine Grapes of Italy.

The Essential Napa Valley Cookbook

release date: Apr 01, 2021
The Essential Napa Valley Cookbook
Created to provide Pandemic relief to Napa restaurant workers, The Essential Napa Valley Cookbook is a first-of-its-kind collection of 35+ recipes from top Napa Valley restaurants and chefs. Featuring 35+ recipes from the region''s top chefs and restaurants, including Cindy Pawlcyn''s Mustards, Thomas Keller''s The French Laundry, and Christopher Kostow''s The Charter Oak. 75% of proceeds go directly to restaurant workers of the participating restaurants. 25% of proceeds go to supporting the efforts of Feed Napa Now, which feeds Napa families in need.
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