**A Spirited Awards Finalist for Best New Book on Drinks Culture and HistoryPerfect for foodie fans of Salt, Fat, Acid, Heat as well as Cork Dork and The Flavor Equation*, this instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, from the science of taste and the rituals of creating a fine-tuned palate, to...

A James Beard Award Winner for Baking & Desserts101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented foodSarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a hea...

Discover a treasure trove of enchanting dishes from the Middle East, Mediterranean and North Africa, in this beautiful new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire.***'I love this book so much' - Nigel Slater'An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories' - Yotam O...

The Grand Master details his development as a writer and shares thirteen favorite sci-fi stories from his youth and what they taught him about writing.Every writer must start somewhere. Robert Silverberg was once simply a young man learning the art and craft of writing before he found success. But how did he get from there to winning four Hugo Awards, three Locus Awards, and six Nebula Awards, as well as being named a Grand Master of science fiction?In ...

A trained chef teaches you how to keep yourself fed—and maybe even enjoy it!—in the face of stress, burnout, and exhaustion.One of the Washington Post**’s Best Cookbooks of 2024****“It is one of the most generous cookbooks I have ever read. It’s revolutionary; it’s a relief.”—**Washington PostSome days, cooking dinner feels impossible. But you still have to eat.You Gott...

From "an amazing chef who brings her heart to her dishes," Moroccan one-pot recipes that are "easy, authentic, and taste like home-cooked meals" ( Michael B. Innocent, The Moroccan Cafe Restaurant).Explore the flavors of Morocco without leaving homeTagines are a staple of Moroccan cuisine. Named after the earthenware pot in which they're cooked, tagines build layers of flavor to produce dynamic dishes. The Moroccan Tagine Cookbook for Beg...

America loves to eat. And eat good.From Slow Cooker Goulash with Parsley Pasta to the most amazing Kung Pao Chicken, Five-Star Comfort Food ushers us into this wonderful world of America’s best homemade food and five-star recipes. Renowned restauranteur and founder of Cinnabon Rich Komen has culled ninety of his favorite recipes from his culinary treasure trove to delight home cooks at every level.Rich is an outstanding cook, which he finds to be a...

**An Eater Best Cookbook of Fall 2020From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots.**“I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.”Vivian Howard’s fi...

A Michelin-starred chef offers a fresh, sustainable approach to French country cooking—revealing how simple, local ingredients can create sophisticated dishes and reduce food waste.Daniel Galmiche—a Michelin-starred chef and author of the French Brasserie Cookbook—reveals how to make authentic French dishes using the ingredients found in the rural parts of the country—from orchard to meadow, river to seashore—in sustainable and stunningly inventiv...

Cooking isn't just an art, it's a science—150 fascinating food facts to make you a better cook.Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipien...

The first electric pressure cooker book devoted to French food brings French cuisine to your table without the hassle."Ann Mah has figured out how we can master the soul of French cooking and do it in less time than maman did." —Dorie Greenspan, author of Everyday DorieAuthor of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things ...

A New York Times bestseller, turn to the hidden curiosities of food, which becomes a gateway to fascinating stories about human history, science, art, and tradition—all organized by country, lavishly illustrated, and full of surprises.Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of inc...