Showing titles in Food & Wine

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.

At once a memoir, a cookbook, a how-to handbook, and a delightful exploration of how the French manage to feed children without endless battles and struggles with pickiness, French Kids Eat Everything features recipes, practical tips, and 10 easy-to-follow rules for raising happy and healthy young eaters - a sort of French Women Don’t Get Fat meets Food Rules.

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.

Coffee is not just a drink but an event, inviting us to explore, experiment, and appreciate. Familiarity with the different varieties of coffee beans, roasts, and brewing methods transforms drinking coffee from something routine into something deeply personal and pleasurable.

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.

Led by a multidisciplinary team of licensed pediatric feeding professionals, Solid Starts has emerged as the go-to resource for modern families searching for a research-based approach to solid food introduction to babies. In their debut book, they debunk the myth that “baby food” is necessary and show how, from the moment that baby is ready to begin the transition from breast or bottle to solid food, baby can enjoy almost any food—the same food that you want to eat—with some basic safety modifications.

When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post - alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down.

So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city.

Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our ...

Broadcaster Nick Grimshaw and Michelin star chef and restaurateur Angela Hartnett invite you to join their weekly dinner parties for hilarious, unfiltered chat. Guests like Gordon Ramsey, Miriam Margoyles, Amol Rajan and Florence Pugh enjoy a Michelin star meal cooked by Angela, who shares insider tips and tricks to perfecting that signature dish or everyday dinner. As a seasoned conversationalist and raconteur, Nick serves the drinks and leads the dinner party for a deliciously fun listen Dish from Waitrose is available on Apple Podcasts, Spotify, and wherever you get your podcasts.

The New York Times best-selling author and front man and rhythm guitarist of Kiss grants fans an all-access backstage pass to his personal life and shows them how to pursue a rock ‘n’ roll lifestyle of their own, offering hard-won advice from a music legend.

From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.

It's no secret a lot of people are stressed out about making food. Not understanding how to navigate the kitchen, recipes, and ways to cook can make it more intimidating. But the problem is that we still have to eat, no matter how much we try to avoid it. Do you want to spend less time in the kitchen with better results?

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

In The Widow Clicquot, Tilar J. Mazzeo brings to life for the first time the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin. A young witness to the dramatic events of the French Revolution and a new widow during the chaotic years of the Napoleonic Wars, Barbe-Nicole defied convention by assuming---after her husband's death---the reins of the fledgling wine business they had nurtured.

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

At the dawn of the twentieth century, José Cuervo inherited his family's humble distillery, La Rojeña, in the Tequila Valley. Within a decade, it would become Mexico's leading producer of tequila. But when the Mexican Revolution erupted, a charge of treason and a death threat against him by Pancho Villa forced Cuervo to flee. In Tequila Wars, award-winning author Ted Genoways restores Cuervo to his place as a key player in Mexico's formative period. Before the revolution, Cuervo's acclaim spread worldwide, and once war broke out, Cuervo remained an impresario, kingmaker, and cultural force.