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Mit umgebundener Serviette und Literatur- und Gastrokritiker Denis Scheck um die Welt. Ein geistreicher Genießer plaudert aus der Küche: Ob er von seiner Lieblingsknäckebrotsorte schwärmt oder erklärt, wie man die perfekte Bouillabaisse kocht – Denis Scheck lässt einem mit seinen köstlichen Geschichten das Wasser im Munde zusammenlaufen. In seinen kulinarischen Anekdoten erzählt er uns von seiner Leidenschaft für Essen und Trinken, mischt Literarisches und Persönliches, verrät Rezepte und Restauranttipps.

In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.

Un mestiere, un'arte, l'indagine della bellezza, della purezza possono portare a una radicalizzazione completa, totale, a uno sprofondamento nella perizia, nella esaltazione della ricerca e della perfezione. Ciò accade in ogni occupazione, in ogni attività, soprattutto quanto sono sublimati, quando sono frutto di una studio profondo ed esasperato da parte dell'esecutore, dell'artista, di colui che sperimenta e ricerca lungo tutto il tempo nel quale si svolge l'opera di un uomo.

On October 12, 2005, a massive fire broke out in the Wines Central wine warehouse in Vallejo, California. Within hours, the flames had destroyed 4.5 million bottles of California's finest wine worth more than $250 million, making it the largest destruction of wine in history. The fire had been deliberately set by a passionate oenophile named Mark Anderson, a skilled con man and thief with storage space at the warehouse who needed to cover his tracks.

Taking the locavore movement to heart, best-selling coauthor and social innovator Vicki Robin pledged for one month to eat only food sourced within a ten-mile radius of her home on Whidbey Island in Puget Sound, Washington. Her sustainable diet not only brings to light society's unhealthy dependency on mass-produced, prepackaged foods but also helps her reconnect with her body and her environment.

Стэнли Туччи вырос в италоамериканской семье, которая уделяла огромное внимание еде и каждый вечер собиралась за кухонным столом. В этой книге он не только делится самыми разными рецептами, но и рассказывает связанные с ними удивительные истории. Вкус — это размышления о жизни и еде, перемежаемые рассказами актера о детстве в США и нынешней жизни в Британии; о работе над фильмами "Большая ночь", "Джули и Джулия" и документальным сериалом "В поисках Италии"; о любви, семье и заботе о детях.

When former celebrity chef Jackie Norwood travels to Haymes, Oklahoma, for the annual Honey Festival, she expects a few sticky situations—but not a murder. What was supposed to be a lighthearted holiday trip to her cameraman Greg's hometown takes a dark turn when Emily, Greg's sister, finds her ex-husband dead while he was attempting to steal her beehives. With Emily quickly becoming the prime suspect, Jackie is pulled into a hive's worth of hearsay, hostility, and hidden histories. Now, Jackie must uncover the truth and catch the real killer before someone else gets stung.

Kaffee ist einer der meistgehandelten Rohstoffe der Welt. Von Menschen, die ihn in Äthiopien oder Vietnam anbauen, über Geschäftsleute, deren Arbeitstag an der Wall Street mit einem coffee to go beginnt, bis hin zu KaffeeforscherInnen in Costa Rica – rund um den Globus prägt dieses faszinierende Genussmittel unseren Alltag. In der Sonderausstellung "Kosmos Kaffee" nähert sich das Deutsche Museum dem vielseitigen Getränk aus einer wissenschaftlichen und zugleich sinnlichen Perspektive.

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

Pilzzucht: Anleitungen, Praxistipps und Rundum-Informationen für die gelungene Zucht der aromatischen Leckerbissen. Sie finden, nichts geht über ein feines Pilzgericht? Vielleicht nutzen Sie bereits die Kraft von Heilpilzen für Ihre Gesundheit? Und am liebsten wären Ihnen Kostbarkeiten aus eigenem Anbau? Dann schnappen Sie sich dieses Hörbuch und steigen Sie in das faszinierende Hobby der Pilzzucht ein!

Delicious, gluten-free meals that reduce bloating, increase energy, and fit seamlessly into even the busiest lifestyles and more.

Cooking Fun: 50 Easy and Fun Recipes for Kids Unlock the joy of cooking with Cooking Fun, the ultimate recipe book designed especially for young chefs! Bursting with 50 delicious and simple recipes, this colorful cookbook transforms the kitchen into a playground where kids can explore their culinary creativity.

Unearth the untold stories of bourbon whiskey: Immerse yourself in the riveting history and exciting future of America's native spirit!

Adéntrese en el mundo de la agricultura familiar y descubra el arte de criar conejos para obtener una carne que le hará la boca agua. Esta completa guía le lleva de viaje a través de las prácticas consagradas de la cría de conejos, proporcionándole las habilidades, el conocimiento y la confianza para crear una fuente sostenible de sabrosa proteína justo en su patio trasero.

In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you’re feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.

Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alternative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.

How Would You Like Your Mammoth? is a chronological journey through the culinary history of humankind, with fifty short, snackable essays packed to the brim with juicy tidbits and cultural insights. With author Uta Seeburg as your guide, you'll learn not only which dishes are linked to key cultural moments, but also how each represents the social hierarchy and values of the civilization that invented it.

When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more.

Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. With an introduction by Hugh Fearnley-Whittingstall, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.

Un livre à dévorer pour réenchanter nos repas et changer notre regard sur la biodiversité qui nous nourrit. Chaque chapitre est un plat, dont les ingrédients nous racontent la face cachée de leur existence.