Showing results by publisher "Hachette Audio" in Food & Wine

Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering the Art of French Cooking in the span of one year. It's a hysterical, inconceivable redemptive journey—life rediscovered through aspics, calves' brains and cré me brûlée.

Right here, right now is the best time in the history of mankind to be a beer drinker. Globally, beer culture is thriving and constantly innovating. Drinkers can order beer brewed with local yeast or infused with moondust. However, beer drinkers are also faced with uneven quality and misinformation about flavors. And the industry itself is suffering from growing pains, beset by problems such as unequal access to taps, skewed pricing, and sexism.

Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.

We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it addictive, triggering the same brain receptors as heroin and morphine. In The Cheese Trap, Dr. Neal Barnard presents a comprehensive program to help listeners break free of their cheese addiction.

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.

In Nourishing Diets best-selling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world - from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points listeners to what they should actually be eating - the key principles of traditional diets from across cultures - and offers recipes to help translate these ideas to the modern home cook.

Celebrity chef Judson Todd Allen presents the diet that helped him lose 160 pounds, featuring 60 guilt-free recipes packed with powerhouse flavor created especially for The Spice Diet. When Steve Harvey wanted to get camera-ready before his hit television show launched, he turned to Chef Judson Todd Allen to help him. While enjoying the flavorful food Chef Judson prepared, Steve Harvey lost 30 pounds and has kept them off.

The follow-up book to the hugely best-selling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation.

Are you lacking direction in how to whip up a swanky soiree for lumberjacks? A dinner party for white-collar workers? A festive gathering for the grieving? Don't despair. Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving.

Journalist Maximillian Potter uncovers a fascinating plot to destroy the vines of La Romance-Conti, Burgundy's finest and most expensive wine. In January 2010, Aubert de Villaine, the famed proprietor of the Domaine de la Romance-Conti, the tiny, storied vineyard that produces the most expensive, exquisite wines in the world, received an anonymous note threatening the destruction of his priceless vines by poison - a crime that in the world of high-end wine is akin to murder - unless he paid a one million euro ransom.

Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas - a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills.

Ten years ago New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris. Now, with a baby on the way and the world's flakiest croissant around the corner, Elizabeth is sure she's found her "forever place". But life has other plans.

From the number one New York Times best-selling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them.

Tips, tricks, and recipes to make your feasts and fetes more French, from the New York Times best-selling author of Lunch in Paris and Picnic in Provence.

A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, JELL-O Girls is a family history, a feminist history, and a story of motherhood, love, and loss. In crystalline prose, Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.

When Angela Blatteis and Vivienne Vella set out to create Soupure, the LA-based soup company at the forefront of the souping movement, they wanted to share the power of healing soups with the world. With a few simple, delicious recipes they've helped people lose weight, boost their energy, and feel better every day. Now, with The Soup Cleanse, they are bringing their satisfying, 100 percent good for you, whole food-based soups straight into your kitchen.

Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week. Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.

From his bid to become Eudora Welty's lawn boy to the time George Plimpton offered to punch him in the nose, lineage has always been important to Rick Bass. Now at a turning point - in his midfifties, with his long marriage dissolved and his grown daughters out of the house - Bass strikes out on a journey of thanksgiving. His aim: to make a memorable meal for each of his mentors, to express his gratitude for the way they have shaped not only his writing but his life.

A call to arms against BRUNCH...and a how-to guide for fighting back, from the hosts of the hit podcast and public radio show The Dinner Party Download. Society is under threat. The culprit? Brunch. Not merely a forum for overpriced eggs, brunch is a leisure-time-squandering hellscape, embodying all that is soul-killing and alienating about modern life.

In fifty short chapters, Martins cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, The Carnivore's Manifesto is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.