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....

"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....

So much of our human body is made up of salt that we'd be dead without it...

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"....

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....

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture....

The history of Guinness, one of the world’s most famous brands, reveals the noble heights and generosity of a great family and an innovative business....

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

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....

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....

Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability....

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....

Michelle T. King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of young Chinese housewife Fu Pei-mei's life enables us to see Chinese food as both an inheritance of tradition and a truly modern creation.

From one of our most interesting literary figures, former editor of Granta and former fiction editor at The New Yorker, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook and "slave" to Mario Batali....

Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book is a product of these combined gluttonies....

Alex Prud’homme invites listeners into the White House kitchen to reveal the sometimes curious tastes of 26 of America’s most influential presidents, how their meals were prepared and by whom, and the ways their choices affected food policy around the world....

The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning....

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....

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)....

An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love, The Secret History of Food is essential listening for all foodies....

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more....

An evocative portrait of the underbelly of contemporary Paris as seen through the eyes of a young waiter scraping out a living in the City of Light....

The true adventures of David Fairchild, a 19th-century food explorer and traveler who introduced diverse crops like avocados, mangoes, seedless grapes - and thousands more - to the American plate....