Titres dans Nourriture et vin

This is the story of one woman's journey to find herself. Armed with nothing but a love of food and the words of the 20th-century food writer M.F.K. Fisher, she travels from France to Italy, then the Congo, and back again. Along the way, she goes to pastry school in Paris, eats the most perfect apricots over the Tuscan hills, watches a family of gorillas grazing deep in the Congolese brush, has her heart broken one last time on a bridge in Lyon, and, ultimately, finds a path to life and joy.

Kitty Tait grew up a funny, chatty redhead who made everyone in her family laugh. But around the time she turned 14, Kitty began experiencing anxiety. Slowly, she disconnected from everyone around her and struggled to wake up, get dressed and leave the house. Full of worry, her parents tried everything, from new hobbies like reading and painting to medication and visits to a specialist. Nothing seemed to help. Then, one day, as Kitty stood on a stool watching her dad mix flour, water and salt, she determined Al’s gloopy, sludgy blob of bread looked a whole lot like her brain.

"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.

YouTube cook Adam Ragusea offers his weekly views on food and food-adjacent topics, and occasionally talks to someone else.

Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique, and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!

Set in California's lush Napa Valley and spanning four generations of a talented and visionary family, The House of Mondavi is a tale of genius, sibling rivalry, and betrayal. From 1906, when Italian immigrant Cesare Mondavi passed through Ellis Island, to the Robert Mondavi Corporation's 21st-century battle over a billion-dollar fortune, award-winning journalist Julia Flynn Siler brings to life both the place and the people in this riveting family drama.

When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner, Romain, peppering this renovation story with recipes from his Paris kitchen.

When Slutty Cheff finds herself bored and fed-up with her 9–5 job in corporate marketing, she turns to the only thing that she really likes to do: cooking. So she quits her job, swaps emails for emulsions, and sets off to pursue her dreams of becoming a chef.

Whether you’re a seasoned chef or a curious beginner, The Sausage Making Maestro invites you to embrace the flavors of artisanal sausage making and transform your kitchen into a culinary workshop. Get ready to savor the satisfaction of crafting your own delicious sausages, one link at a time!

Part memoir, part manifesto, in Eat Like a Fish Bren Smith - a former commercial fisherman turned restorative ocean farmer - shares a bold new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture and advocates getting ocean vegetables onto American plates (there are thousands of edible varieties in the sea!).

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture.

Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle–and the key to the enduring health and beauty of Japanese women–in this exciting new book. The Japanese have the pleasure of eating one of the most delicious, nutritious, and naturally satisfying cuisines in the world without denial, without guilt…and, yes, without getting fat or looking old.

Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by unforgettable people, the love of tales well-told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner known forevermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, one-time Baltimore socialite millionairess, and, for a brief but poignant moment, retained as Reichl's maid.

Food is the great connector and a universal commonality. Get to know Katie’s guests through their experiences with food, favorite things they like to cook, childhood memories, and daily routines. Katie Lee Biegel is the Emmy-nominated co-host of Food Network’s The Kitchen, now in its 37th season with over 500 episodes to date. Katie is an avid writer, the author of four best-selling cookbooks, It’s Not Complicated, Endless Summer, Everyday Occasions, and The Comfort Table, and also the novel Groundswell, which became a Hallmark movie that she executive produced and starred in. Her ...

Let Jamie Beck transport you to the South of France with An American in Provence: part art book, part travelogue, part memoir, and part cookbook, and perfect for art lovers, Francophiles, and armchair travelers alike.

Are you suffering from chronic fatigue, anxiety, digestive, or autoimmune issues? Or are you seeking a simple way to bring whole-body health into your life with a food that is easy to integrate into your everyday routine with no muss, no fuss? Welcome to the world of adaptogens: nutrient-dense, calorie-sparse superfoods that have been clinically proven to help your body: defend your immunity and gut health, perform through your cardiovascular and respiratory systems, and restore balance through your neuroendocrine system.

Longer Tables with José Andrés explores how food shapes the world and makes us who we are In each episode, José talks to friends from worlds of culinary and creative arts, politics and media to show listeners a new side of the most fascinating people on the planet: Who taught them to cook? What do they crave when times are hard? What do their food stories reveal about their lives? José also takes listeners into his home kitchen and answers their burning culinary questions. New episodes drop every other Tuesday. Subscribe wherever you get your podcasts.

Manger le territoire c’est la quête poético-alimentaire d'Élisabeth Cardin pour nous reconnecter au territoire à travers ce qu’on y trouve à manger. La propriétaire du défunt restaurant Manitoba à Montréal, et autrice des livres L’érable et la perdrix et Le temps des récoltes, remonte le cours de notre histoire culinaire à travers la sienne pour comprendre la raison pour laquelle le lien avec la terre nourricière s’est brisé et comment le renouer durablement pour la suite du monde.

Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.

Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence.