Best Gastronomy Essays

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. More likely, writes Anthony Bourdain in Kitchen Confidential , that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food.

Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables.

Take in a gondolier's sweet song while gliding past Venetian palaces, sample olives and wines as you traverse Tuscany's storybook hills, or be humbled amid thousands of years of Roman history and art; all with your trusted travel companion. Full-colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - including history, art, literature, cinema, music, architecture, politics, cuisine, wine, customs Free, convenient pull-out Rome map (included in print version), plus over 137 colour maps Covers Rome, Turin, Piedmont, the Italian Riviera, Milan, the Lakes, Dolomites, Venice, Emilia-Romagna, Florence, Tuscany, Umbria, Abruzzo, Naples, Campania, Puglia, Sicily, Sardinia and more. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves. Garwood has a history degree from York University.

“This is history on a grand scale, with a sweep and ambition that is rare… A proper historical epic of dazzling range and achievement.” —William Dalrymple, The Guardian The epic history of the crossroads of the world—the meeting place of East and West and the birthplace of civilization It was on the Silk Roads that East and West first encountered each other through trade and conquest, leading to the spread of ideas, cultures and religions. For Frankopan, the brutish West owes its more enlightened traditions to the lands east of Italy and west of China, which were, for centuries, 'the centre of the world'… Frankopan marshals diverse examples to demonstrate the interconnectedness of cultures, showing in vivid detail the economic and social impact of the silk and the slave trades, the Black Death, and the Buddhist influence on Christianity.”. — The New Yorker “In his new book, The Silk Roads , Frankopan has created something that forces us to sit up and reconsider the world and the way we've always thought about it… The book takes us by surprise right from the start.”. —Nishant Dahiya, NPR “This is deeply researched popular history at its most invigorating, primed to dislodge routine preconceptions and to pour in other light. “One of Mr. Frankopan’s gifts as a storyteller is his ability to draw unusual connections across his vast canvas… [he] packs his tale with fascinating trivia… Frankopan has written a rare book that makes you question your assumptions about the world.”. —Sadanand Dhume, The Wall Street Journal “Frankopan casts his net widely in this work of dizzying breadth and ambition… Those opening to any page will find fascinating insights that illuminate elusive connections across time and place… Frankopan approaches his craft with an acerbic wit, and his epochal perspective throws the foibles of the modern age into sharp relief”. — Publishers Weekly (starred review). “A glorious read. “In his new book, The Silk Roads , Frankopan has created something that forces us to sit up and reconsider the world and the way we've always thought about it… The book takes us by surprise right from the start.”. —Nishant Dahiya, NPR. “Superb… Peter Frankopan is an exceptional storyteller… The lands of the Silk Roads are of renewed importance, and Frankopan’s book will be indispensable to anyone who wants to make sense of this union of past and present.”. —Philip Seib, The Dallas Morning News. “This is, to put it mildly, an ambitious book… By spinning all these stories into a single thread, Peter Frankopan attempts something bold: A history of the world that shunts the centre of gravity eastward… Mr. Frankopan writes with clarity and memorable detail… Where other histories put the Mediterranean at the centre of the story, under Mr. Frankopan it is important as the western end of a transcontinental trade with Asia in silks, spices, slaves—and ideas.”. — The Economist. “It’s time we recognized the importance of the East to our history, insists this magnificent study… The breadth and ambition of this swashbuckling history by Peter Frankopan should come as no surprise… A book that roves as widely as the geography it describes, encompassing worlds as far removed as those of Herodotus and Saddam Hussein, Hammurabi and Hitler… It is a tribute to Frankopan’s scholarship and mastery of sources in multiple languages that he is as sure-footed on the ancient world as he is on the medieval and modern… Deftly constructed… The Silk Roads is a powerful corrective to parochialism.”. —Justin Marozzi, The Sunday Times (U.K.). Frankopan upends the usual world-history narrative oriented around ancient Rome and Greece and the irrepressible rise of Europe… In a series of brisk chapters—The Road of Faiths, The Road of Furs and so on—studded with state-of-the-art research that is sourced from at least a dozen languages, the author brings wondrous history to vivid life… In The Silk Roads, Peter Frankopan has provided a bracing wake up call.”. —Matthew Price, The National (AE).

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).

Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of WineFolly.com, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including: “A magically vivid wine guide for our information age—cuts through the complexity of wine like a Champagne saber.”-- Mark Oldman , renowned wine expert and author of Oldman’s Guide to Outsmarting Wine. – Geoff Kruth , MS, President Guildsomm.com. "With clever graphics, Madeline has created a wine navigator that effortlessly guides new wine lovers to a better understanding of the taste, origins and geography of wine." Court of Masters, Certified Sommelier (Level 2) 40 Under 40, Wine Enthusiast Magazine, 2015-2016 Wine Blogger of the Year, International Wine and Spirits Competition, 2013-14 Top Wine Writer, Quora, 2012.

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

Frances Mayes, whose enchanting #1 New York Times bestseller Under the Tuscan Sun made the world fall in love with Tuscany, invites us back for a delightful new season of friendship, festivity, and food, there and throughout Italy. As Mayes rediscovers her taste for la dolce vita, she embarks on a journey of cultural awakening and embraces a newfound romance with the Italian language and people. Mayes is as generous a cook as she is a writer, flavoring her story with tasty descriptions of local gustatory delights--many of which are included in a small recipe book.

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert! ” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. ” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine “Charming.”— Washington Post. Beautiful photos illustrate almost every recipe, showing how appetizing these dishes are, and there are plenty of how-to photos.”— Oregonian. “Even to a committed carnivore, Turner’s whimsically seasoned tone is at once inviting and authoritative. If you have a dilemma, Kristy has the answer!”. — Angela Liddon, New York Times —bestselling author of The Oh She Glows Cookbook and creator of OhSheGlows.com. “With warmth, humor, and great recipes, Kristy Turner combats excuses people commonly use to defend their dietary status quo. Those who think they can’t be satisfied without eating beef, for example, will do well to get acquainted with her plant-based fajitas, sloppy Joes, tacos, and more. is guaranteed to change hearts and minds one meal at a time.”. — Gene Baur, president and cofounder of Farm Sanctuary, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food. If you’re considering switching over to a plant-based diet—or simply eating a few more vegetarian meals—Kristy’s spectacular recipes and practical guidance will give you all of the inspiration you need. Most of all, her gentle and witty voice will guide you through all of the inevitable anxieties, stumbling blocks, and mishaps that accompany a lifestyle change. This book is beautiful, creative, whimsical, and profoundly inspiring.”. — Gena Hamshaw, author of Choosing Raw ; www.choosingraw.com. It’s true, no life is complete without the occasional calzone—but stuff ’em with Kristy’s Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. “Kristy and Chris have taken everything I love about their blog and somehow upgraded it, putting together one helluva cookbook with tons of helpful information and crazy good recipes that are sure to please hard-core vegans, curious newbies, and dabbling omnivores alike.

A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. Learning to cook elevated humans from lone animals into increasingly intelligent, civilized groups, and though we spend scant time doing real cooking, we’ve become obsessed with watching people cook--a paradox that points to longing for a lost experience. An Italian-trained Iranian American teaches him the subtleties of proper cooking in pots, how to coax maximum flavor from humble vegetables, herbs, meats, and water. The harnessing of fungi and molds to ferment sauerkraut and beer and produce cheeses illuminates the fine and ever-shifting boundaries between tastiness and rot and how the human palate can be trained.