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

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession and whether she, too, could become a “cork dork”.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

Dubbed “the CEO of Chai” by Bon Appétit magazine, Kevin Wilson is an expert on all things chai. When Wilson was a teenager, his family in Sri Lanka applied to come to America, but his was the only visa approved. A world away from his country and so many of his loved ones, he stayed connected to his culture and his family through chai. One day Wilson made a TikTok about how to make the perfect cup of chai—carefully crushing cardamom, cloves, peppercorns, and cinnamon bark, boiling them in milk, adding tea leaves, and stirring until he saw what he describes as “the color of a happy brown boy.”

When Nigella Lawson’s first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing and that How to Eat was an instant classic of the genre. Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was a book about home cooking for busy lives.

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.

Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. Our Lady of Perpetual Hunger is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her.

Penguin presents the audiobook edition of A Short History of Drunkenness by Mark Forsyth, read by Richard Hughes. Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. It can be religious, it can be sexual, it can be the duty of kings or the relief of peasants. It can be an offering to the ancestors or a way of marking the end of a day's work. It can send you to sleep or send you into battle.

In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs - the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen.

The story of how Julian Van Winkle III, the caretaker of the most coveted cult Kentucky Bourbon whiskey in the world, fought to protect his family's heritage and preserve the taste of his forebears, in a world where authenticity, like his product, is in very short supply.

In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.

In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm.

The unabridged, downloadable audiobook edition of Mary Berry's autobiography, Recipe for Life, read by the actress Patricia Hodge. From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. "In the words of my father, my birth caused no end of trouble..." From the moment she came into the world - two weeks early, throwing her parents' lives into disarray - Mary has gracefully but firmly done things her own way.

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

Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence.

When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor. Filled with stories from the years Crenn spent working in the male-centric world of professional kitchens, tracking her career from struggling cook to being named the World’s Best Female Chef, starring on Netflix's Chef's Table, and running one of the world’s most acclaimed restaurants, Rebel Chef is disarmingly honest and revealing.

In this widely hailed book, NPR correspondent Tom Gjelten fuses the story of the Bacardi family and their famous rum business with Cuba's tumultuous experience over the last 150 years to produce a deeply entertaining historical narrative. The company Facundo Bacardi, launched in Cuba in 1862, brought worldwide fame to the island, and in the decades that followed, his Bacardi descendants participated in every aspect of Cuban life.

Have you ever woken up feeling anxious after a night of drinking? Do you cringe with embarrassment when reminded of your wild antics at girls' night? Are blackouts increasingly becoming a problem? Whichever way you look at it, it's hard to avoid how alcohol really makes some of us feel: terrible. Whether you're simply sober-curious or determined to make a more permanent change, this book shows not only why you should but also how you can, in a way that will change your life forever.

Of all the essentials for survival: oxygen, water, sleep, and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to times past, to disgust, to comfort, to love: no matter one's feelings about a particular dish, they are hardly ever neutral.

Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha.