Food & Wine

In this accessible, inviting audiobook on hosting and entertaining, author, CEO, and internet big sister Chelsea Fagan guides listeners on creating moments worth staying in for. From designing the right space, to crafting a menu that won’t keep you in the kitchen all night, to revitalizing the lost art of cultivating grown-up communities, this audiobook will make you the perfect host at every budget.

Coffee has never been better, or more interesting, than it is today. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

Drawing from their Mennonite upbringings, RuthAnn Zimmerman and her husband, Elvin, chose early on in their marriage to build a life focused on family, hard work, and serving others. RuthAnn invites you to slow down, focus quietly, and listen closely to the heartbeat of the homestead as she offers insights on working together as a family, enjoying good food and fellowship, growing and preserving food, appreciating what you have, and finding contentment by doing more with less.

One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson’s feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her search for others who have attached magical and personal properties to the objects in their kitchens.

The Lemonade Diet is simple and powerful. The recipe takes only minutes to learn, and when done correctly the cleanse is surprisingly easy and completely safe. But there's more to it than just drinking the lemonade mixture. The Complete Master Cleanse offers a step-by-step program that unleashes the full power of the Master Cleanse and all its health benefits.

A collection of the year’s top food and travel writing, selected by the James Beard Award-winning chef, food justice activist, and bestselling author Bryant Terry.

In Cooking As Therapy, licensed clinical social worker and sous therapist Debra Borden provides you with all the tools and techniques to have therapy sessions in the comfort of your own kitchen. Cooking therapy is an experiential therapy that allows you to conduct a therapy session while you cook a meal. Using cooking processes like chopping, kneading, stirring, and more, you’ll develop the skills to recognize limiting patterns and behaviors, improve self-esteem, and form healthy daily habits.

Through original essays and engaging conversations with dozens of indie musicians representing several subgenres, scenes, and eras, food takes center stage in stories about being on tour and eating on tour and how this basic human necessity can create a sense of community and interconnectedness in one of the most mobile industries in the world.

En este segundo tomo de Cuchara y memoria, que abarca de la langosta al zapato, el autor continúa hurgando en su historia personal y en la memoria colectiva para revivir aquellas comidas que le han provocado asombro, nostalgia, risas y, también, más de una decepción memorable. Aquí no hay reglas ni jueces: cada quien tiene su forma de «agarrar el taco». Y lo importante, insiste, no es solo recordar, sino divertirse en el camino. Este libro es una invitación a leer con hambre y a compartir el viaje de un autor que escribe con honestidad, humor y un enorme amor por la comida.

Imagine stepping into a space in your own home where every detail calms your senses, every sip restores your energy, and every ritual reconnects you to peace. Steeping Serenity is your essential guide to transforming an ordinary corner into a personal healing tea lounge—an oasis for your body, mind, and spirit. Whether you’re a tea lover, a wellness enthusiast, or someone seeking a new self-care ritual, Steeping Serenity shows you how to turn simple leaves into powerful medicine—and simple space into a sanctuary.

For over two thousand years, tea has awakened, calmed, and connected people across continents and cultures. A History of Tea traces this extraordinary beverage's global journey—from the tea houses of ancient China and the Zen temples of Japan, to the colonial plantations of India and Sri Lanka, and the teacups of Britain and beyond. Along the way, it explores how tea shaped empires, fueled revolutions, and gave rise to rituals that endure today.

You don’t need a farm—or even a backyard—to enjoy fresh, homegrown mushrooms. With the right setup and know-how, you can cultivate gourmet and medicinal fungi indoors, all year long. The Indoor Mushroom Maker is your complete beginner-friendly guide to growing, harvesting, and enjoying edible mushrooms from the comfort of your home.

In a narrative that moves from Mexico to the United States and back, Sánchez Prado discusses the definition of the taco, the question of the tortilla and the taco shell, and the existence of the taco as a modern social touchstone that has been shaped by history and geography. Challenging the idea of centrality and authenticity, Sánchez Prado shows instead that the taco is a contemporary, transcultural food that has always been subject to transformation.

En 5 semanas para desinflamarte, Blanca Nutri te propone un programa revolucionario diseñado para reducir la inflamación del cuerpo, mejorar la salud y aumentar el bienestar integral. Con la incorporación de nuevos hábitos, consejos prácticos, menús y recetas deliciosas, este audiolibro te ayudará a identificar y eliminar los desencadenantes de la inflamación, y a promover una vida más saludable y equilibrada.

The Clean Pet Food Revolution lifts the lid on the current pet food industry; its claims of what constitutes a “natural” diet for pets, its shocking record on animal welfare, and its devastating effect on the environment and climate change. The book explodes myths about “grain-free” diets, protein intake, and what our pets “want.” It details the many exciting scientific developments in alternative proteins that promise not only to completely change what we feed our cats and dogs but to reduce greenhouse gas emissions, end farmed-animal slaughter, and make our pets healthier.

Civilization on Tap: How Beer Shaped Our World by Oliver Greyson is a lively, in-depth journey through the remarkable role beer has played in human history. From the barley-grinding brewers of ancient Mesopotamia to the artful craft breweries of today, Greyson’s accessible storytelling weaves anthropology, archaeology, and culinary heritage into one irresistible narrative.

City Abundance proves that a thriving homestead can flourish right where you are. Anya Sharma, an experienced urban homesteader, shows how to cultivate abundance on balconies, rooftops, windowsills, courtyards, and small backyards. This practical guide blends step-by-step methods with an empowering mindset shift—revealing the untapped potential of city spaces for growth, creativity, and resilience.

Are you looking for expert advice on how to balance your mood, sleep better, control your weight and lift brain fog? Look no further than this one-stop hormone balance bible from functional nutritionist Pippa Campbell. Pippa has helped thousands of women suffering from symptoms of perimenopause, menopause and hormonal imbalance. In Eat Right, Balance Hormones she offers a personalized plan to help women uncover the root cause of their hormonal imbalance and show them how to adjust their diet in order to achieve a better balance.

Chef-d’œuvre culinaire de Jean‑Baptiste Reboul, cet audio‑livre rassemble l’esprit de la Provence à travers des centaines de recettes claires et praticables, du pot‑au‑feu aux bouillabaisses, des sauces mères aux ragoûts, en célébrant l’ail, l’huile d’olive, les herbes et les produits de saison qui font la signature méridionale. Pensé autant pour la cuisinière aguerrie que pour la jeune ménagère, l’ouvrage privilégie une cuisine simple, précise et sans fioritures, avec des techniques expliquées pas à pas et des variantes adaptées aux goûts et aux moyens du foyer bourgeois.

Join Party People Brie Larson and Courtney McBroom as they take you on a journey through their favorite parties and give you all the tips and tricks to make your celebrations just as legendary!

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.

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.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.

In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.

In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.

This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.

Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle.

By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

Before Chef Aaron Sanchez rose to fame on shows like MasterChef and Chopped, he was a restless Mexican-American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right. In this memoir, Sanchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world.

This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.