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....

Love, Loss, and What We Ate traces the arc of Padma Lakshmi's unlikely path from an immigrant childhood to a complicated life in front of the camera....

"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....

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....

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....

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"....

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....

Bite by Bite offers a rich and textured kaleidoscope of vignettes and visions into the world of food and nature, drawn together by intimate and humorous personal reflections, with Fumi Nakamura’s gorgeous imagery and illustration.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink....

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....

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

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

Acclaimed “chef writer” Andrew Friedman introduces listeners to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain....

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....

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....

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

Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad, celebration and solace. Desserts mark big milestones and small wins and create indelible memories of comfort and joy....

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

From the James Beard Award–winning blogger behind The Everywhereist come hilarious, searing essays on how food and cooking stoke the flames of her feminism....

New York Times best-selling author William Alexander takes listeners on the surprisingly twisty journey of the beloved tomato in this fascinating and erudite microhistory....

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)....

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America....

As dawn breaks on the farm, Helen Rebanks makes a mug of tea, relishing the few minutes of quiet before the house stirs. Within the hour the sounds of her husband, James, and their four children will fill the kitchen....