Titres dans Nourriture et vin

Healthy eating in 2025 shouldn’t feel like a struggle. If you want meals that are easy, delicious, and actually good for you, this super easy Mediterranean diet cookbook for beginners gives you the blueprint with time-saving meal prep tips and a shopping list. No complicated steps. No bland food. Just wellness wisdom healthy recipes packed with bold Mediterranean flavors—so you can eat better without overthinking it.

Comedian Tom Papa mixes comedy and carbs for hilarious and revealing conversations with a wide range of talented guests. Served fresh weekly.

The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan.

You don’t have to master the entire repertoire of grapes, techniques, ingredients, variations, and other components to truly appreciate the wine you’re drinking. Simply armed with the senses you already have, an expert guide, and a glass of your favorite, you can learn how to better enjoy the wine you’re drinking, while at the same time gaining a deeper recognition for your own tastes.

Written in a clear, practical style, The Ultimate Prepper Pantry Guide is packed with real-world strategies, long-term food plans, and survival tips designed for everyday people on a budget—not just hardcore survivalists.

When you become a Chef for the first time, you may be put in a position where you know how to cook, but not how to lead and manage. This audiobook will teach you everything you need to know to become a Chef Leader in the kitchen.

From the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this tour de food, B. Dylan Hollis takes you on a delicious road trip featuring everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas.

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy. But it’s not the whole story. A bonus chapter in the audiobook edition centers on Weaver's commitment to right the wrongs of history by cementing one man’s legacy for generations to come. It represents a living promise to give a family back the dream that was denied them in a place and time where dreams were not permitted for all.

Strong Roots is the story of a century in Ukraine told through four generations of one extraordinary family. It takes us from years of Russification, to Olia’s grandmother’s deportation to snowy wastelands under Stalin, to her aunt Zhenia’s school protest, to her own parents’ flight from Ukraine when their village was occupied in 2022.

This is a tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared.

In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.

Baby is cordially invited to dinner (and breakfast and lunch)! With this guide to baby led weaning (BLW), you can start your little one on solid foods safely and healthily. Simple & Safe Baby-Led Weaning empowers you to help your baby feed themselves, developing motor skills and an adventurous palate - while meal preparation becomes easier and cheaper for you!

Aujourd'hui, chaque entreprise peut faire le choix de l'hospitalité. Ce recueil de leçons sur le service et le leadership, apprises au cours d'une carrière dans l'hôtellerie, célèbre le seul principe qui ne sera jamais démodé : le désir humain d'être pris en charge. Dans cet aperçu des coulisses du monde de la restauration, L'hospitalité déraisonnable nous montre comment trouver de la magie dans ce que nous faisons - pour nous-mêmes, pour les personnes avec lesquelles nous travaillons et pour celles que nous écoutons.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world.

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

Whether he is in search of a foolproof formula for sourdough bread or the most sublime French fries or the perfect piecrust, he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment.

Gold Logie-nominated TV personality and food icon Melissa Leong bites down on her demons in this searing memoir, exploring themes of abuse in the hospitality industry, racism, mental health and, for a light palate cleanser, the thrill of mouth-wateringly memorable food. Most of all, she inspires the courage to create a life you really, really want.

No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.