Home Food

For millennia, fresh olive oil has been a necessity - for food, medicine, beauty, and religion. Today's researchers continue to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt?

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

“Hey, good lookin’—what ya got cookin’?” This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family. In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more.

Discover the Kitchen Art of War—the must-have guide for chefs and cooks who want to apply strategic principles to running a successful kitchen. Based on Sun Tzu's timeless classic, this book offers a chef's perspective on kitchen strategy and leadership.

A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen. Join her as she cooks recipes from her travels, reflects on past adventures and contemplates the kitchen’s unique ability to tell human stories. This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste and preparation of food at its heart.

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.

In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors, including family, culture, memory, gender, hunger, and love.

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles.

One fateful day in 1996, after discovering that five freight cars' worth of glittering corn have reaped a tiny profit of $18.16, young Forrest Pritchard vows to save his family's farm. What ensues-through hilarious encounters with all manner of livestock and colorful local characters-is a crash course in sustainable agriculture. Pritchard's biggest ally is his renegade father, who initially questions his son's career choice and rejects organic foods for sugary mainstream fare.

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.

What makes a truly perfect recipe for spaghetti and meatballs? Is there an ultimate devil’s food cake? What makes a recipe worthy of your forever files? In Smitten Kitchen Keepers: A Kitchen Counter Conversation, listeners get the chance to sit across the counter from Deb Perelman and hear her thoughts on these questions and more, as she chats about 44 fail-safe, satisfying recipes you’ll rely on for years to come.

We’ve been told that a vegetarian diet can feed the hungry, honor the animals, and save the planet. Lierre Keith believed in that plant-based diet and spent twenty years as a vegan. But in The Vegetarian Myth, she argues that we’ve been led astray - not by our longings for a just and sustainable world, but by our ignorance. e truth is that agriculture is a relentless assault against the planet, and more of the same won’t save us. In service to annual grains, humans have devastated prairies and forests, driven countless species extinct, altered the climate, and destroyed the topsoil - the basis of life itself....

You may think you don’t have the time or the money to start a big permaculture project. But permaculture doesn’t need to be overwhelming. You can start as small as you like, and you can move at a pace that suits you. Don’t feel you have to learn everything in one go and rush out to transform a whole wilderness in a year. Just deal in manageable chunks, and you’ll do just fine. Even if all you have done is tend to a few tomato plants on your window ledge, you can become an expert gardener; all it takes is a little time, patience, and practice.

Discover the timeless art of preserving food and relish the flavors of each season, any time you please.

Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.

Lose Weight, Gain Energy & Take Back Your Health—All for Less Than $7 a Day! Think the Carnivore Diet is too expensive or too hard to follow? This step-by-step plan makes it simple, sustainable, and budget-friendly!#1 Doctor & Dietitian Recommended — With a Powerful Foreword by Dr. Ken Berry! This isn’t just another carnivore cookbook—it's a doctor-backed system designed to help real people succeed. With a personal foreword by Dr.

When disaster strikes, will you be ready? If the grid went down tomorrow, could you power your home, feed your loved ones and keep them safe? This comprehensive audiobook transforms urban dwellers into prepared survivors, even with limited space and budget. Perfect for busy listeners who want to learn while commuting, exercising, or shopping for prepping supplies, this expertly narrated guide delivers practical emergency preparedness strategies you can implement immediately and to fast-track the essentials.

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.