Showing results by publisher "HarperAudio" in Food & Wine

Hi, I’m benny blanco. I’m in a television show with my best friend Dave and I probably produced most of the songs you have heard on the radio from 2008 until now. When I was thirteen, my friend got a George Foreman Grill and it changed my life forever. We would invite friends over, get stoned, and make the most elaborate sandwiches our prepubescent minds could fathom. I became obsessed with food and cooking for friends.

In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. Nezhukmatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

Behind the curtain of her happy on-screen persona, Valerie Bertinelli’s life has been no easy ride, especially when it comes to her own self-image and self-worth. She waged a war against herself for years, learning to equate her value to her appearance as a child star on One Day at a Time and punishing herself in order to fit into the unachievable Hollywood mold. She struggled to make her marriage to Eddie Van Halen—the true love of her life—work, despite all the rifts the rock-star lifestyle created between them.

When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.

Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.

Joe Berkowitz loves cheese. Or at least he thought he did. After stumbling upon an artisanal tasting at an upscale cheese shop one Valentine’s Day, he realized he’d hardly even scratched the surface. These cheeses were like nothing he had ever tasted - a visceral drug-punch that reverberated deliciousness - and they were from America. He felt like he was being let in a great cosmic secret, and instantly he was in love.

It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost 100 years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades.

The New York Times best-selling author and front man and rhythm guitarist of Kiss grants fans an all-access backstage pass to his personal life and shows them how to pursue a rock ‘n’ roll lifestyle of their own, offering hard-won advice from a music legend.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.

Food writer and Culinary Institute of America director Sophie Egan takes listeners on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable and often unhealthy food culture and, paradoxically, why they also make America's cuisine so great.

A vivid memoir of food and family, survival and triumph, 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 - a tantalizing blend of Ruth Reichl's Tender at the Bone and Nora Ephron's Heartburn.

The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they're the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.

Huckelbridge shows how beer has evolved along with the country - from a local and regional product (once upon a time, every American city had its own brewery and iconic beer brand) to the rise of global megabrands, like Budweiser and Miller, that are synonymous with US capitalism. We learn of George Washington's failed attempt to brew beer at Mount Vernon with molasses instead of barley and of the 19th-century "beer barons", like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz.

Go Gently is a guide for sustainability at home that offers simple, tangible steps toward reducing our environmental impact by looking at what we consume and the waste we create, as well as how to take action for environmental change. The title reflects Bonnie Wright’s belief that the best way to change our planet and ourselves is through a gentle approach, rather than a judgmental one. This is a book of do’s rather than don’ts. It’s also an invitation to Wright’s followers to join her on this journey to sustainability.

"In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

The American South is a multifaceted region with its own vocabulary, peculiarities, and cultural touchstones. Even for those born in the South, the unspoken rules - layered in local nuances and complexities - can sometimes be confounding. Tennessee whiskey may technically be bourbon, but don't let anyone in Kentucky hear you call it that. And bless your heart, don't you dare make the mistake of confusing a magnolia blossom with a Japanese tulip.

From the author of Clean Green Eats, a Japanese-inspired guide to finding balance, joy, and good health - A Life-Changing Magic of Tidying Up for wellness - that emphasizes a simple, streamlined method for cleaning up your eating habits and offers modern-day applications of ancient Japanese healing practices and philosophy. Candice Kumai has always treasured the Japanese traditions that shaped her childhood. In recent years, she’s been spending more time in Japan, meeting with relatives and absorbing the culture. It was on one of those trips that she visited a Kintsugi master and found the guiding inspiration for her next book.

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.