• All Cheeses Great & Small: a Life Less Blurry
    All Cheeses Great & Small: a Life Less Blurry
    ISBN: 9780007453146
    Title: All Cheeses Great & Small: a Life Less Blurry
    Author: JAMES ALEX

    ALL CHEESES GREAT AND SMALL is the follow-up memoir to Alex James's first book, BIT OF A BLUR, the story of his excessive pop star lifestyle during the 90s. But now Alex has grown up, fallen in love and got married. He has also fallen passionately for his new home, an enormous rambling farmhouse in the Cotswolds set in two hundred acres of beautiful British farmland.
    The farm does not just represent a new house for Alex, it is also a new career. As he breathes new life into the old farm he chances across an unexpected calling -- making cheese. Alex's homemade cheese has received widespread media interest and is now sold through many outlets.
    The story culminates with an account of the triumphant reformation of Blur for Glastonbury 2009. It will also include illustrations by Graham Coxon.

    Format: Paperback
    Price: $27.00
  • Be My Guest: Reflections on Food, Community & the Meaning of Generosity
    Be My Guest: Reflections on Food, Community & the Meaning of Generosity
    ISBN: 9781786898494
    Title: Be My Guest: Reflections on Food, Community & the Meaning of Generosity
    Author: BASIL PRIYA

    'A brave and beautiful exploration into food, race, memory and the very meaning of life. I read it greedily - and so will you' Meera Sodha, author of Fresh IndiaThe dinner table, among friends, is where the best conversations take place - talk about the world, religion, politics, culture, love and cooking. In the same way, Be My Guest is a conversation about all these things, mediated through the sharing of food. We live in a world where some have too much and others not enough, where migrants and refugees are both welcomed and vilified, and where most of us spend less and less time cooking and eating together. Priya Basil explores the meaning and limits of hospitality today, and in doing so she invites us to consider that how much we have in common may depend on what we are willing to share.

    Format: Hardback
    Price: $28.00
  • Berries: A Global History
    Berries: A Global History
    ISBN: 9781780238951
    Title: Berries: A Global History

    Cheerfully offering themselves to passersby, berries have been juicy staples of the human diet for millennia. They are good luck charms and amulets to some, portents of doom to others. They inspire everything from lip gloss flavors to amusement parks (Knott's Berry Farm, anyone?)--but eat some varieties and your days will be numbered. We create special bowls and spoons for their presentation and consumption, and without them, there would be no Neapolitan ice cream, and jam would be nothing but a marmalade (though oranges are technically berries, too). However diminutive their stature, berries are of such significance to Northern and Eastern Europeans that picking them in the wild is deemed "everyman's right," an act interwoven with cultural identity.

    In Berries, Heather Arndt Anderson uncovers the offbeat stories of how humans came to love these tiny, bewildering fruits. Readers meet the inventor of thornless brambles; learn ancient fables and berry-lore; discover berries' uses in both poisonous witches' brews and modern superfood health crazes. Featuring a selection of historic and original recipes for berry lovers to try, this is a witty and lushly illustrated ramble through the curious history of our favorite fruits, from interlopers like strawberries (not true berries) to the real deal: tomatoes.

    Format: Hardback
    Price: $30.00

  • Cooked: A Natural History of Transformation
    Cooked: A Natural History of Transformation
    ISBN: 9780141975627
    Title: Cooked: A Natural History of Transformation

    **Now a docu-series airing on Netflix on February 19, 2016, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. **

    "Important, possibly life-altering, reading for every living, breathing human being." --Boston Globe

    In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he 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. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

    The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    Format: Paperback
    Price: $30.00

  • Epicure's Almanack: Eating & Drinking in Regency London (the Original 19th Century Guidebook)
    Epicure's Almanack: Eating & Drinking in Regency London (the Original 19th Century Guidebook)
    ISBN: 9780712357043
    Title: Epicure's Almanack: Eating & Drinking in Regency London (the Original 19th Century Guidebook)

    With websites like Yelp and television networks dedicated exclusively to food, today's foodie need not look far for advice on what and where to eat next. But before Zagat and the Michelin star, there was Ralph Rylance (1782-1834) and The Epicure's Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London's first Indian restaurant. He also gives an account of London's markets, featuring an inventory of merchants selling everything from anchovy sauce to kitchen stoves. Published in 1815, The Epicure's Almanack was never updated or reprinted and was never truly emulated until 1968, when the Good Food Guide to London was first issued. Reproduced here with an introduction by Janet Ing Freeman, and accompanied by extensive notes, indexes, and many details from a contemporary map of London, this extraordinary edition vividly brings back to life the tastes, smells, and culture of Regency England and is a must-read for lovers of London and food alike.

    Format: Paperback
    Price: $43.00
  • Essence of French Cooking
    Essence of French Cooking
    ISBN: 9781921384141
    Title: Essence of French Cooking
    Author: ROUX MICHEL

    Michel Roux distils a lifetime's knowledge of French food and cooking into this definitive book on French cooking. Based around over 100 classic recipes that have stood the test of time, the lavishly illustrated tome explores the diversity of French cuisine, which has influenced so many other styles of cooking around the world over the centuries. From Picardie to Provence, Brittany to Alsace, France is blessed with a rich and varied landscape, which provides an abundant range of ingredients, and encompasses different cultures with their own styles of cooking; hence the wonderful array of great French dishes. In The Essence of French Cooking Michel gives his personal interpretations of classic dishes, along with mouth-watering variations and accompaniments as appropriate. He also provides detailed information on the classic techniques, fascinating stories about the origin of the recipes and information about ingredients and regional culinary traditions. In addition, there are features on French cheeses and wine. Photographed on location in France, this extraordinarily beautiful book embraces the timeless essence of French cuisine and conveys the flavours and variety of French cooking today.

    Format: Hardback
    Price: $70.00
  • Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
    Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
    ISBN: 9781786076533
    Title: Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World

    We need to produce more food. With water and food shortages already being felt in some parts of the world, this might sound like an insurmountable challenge, but all is far from lost. You may not have heard about it, but the sustainable food revolution is already under way.
    Amanda Little unveils startling innovations from the front lines around the world- farmscrapers, cloned cattle, meatless burgers, edible insects, superbananas and microchipped cows. She meets the most creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle to feed ever more people in a changing world.

    Format: Paperback
    Price: $33.00
  • Feeding the Future Clean Eating for Children and Families
    Feeding the Future Clean Eating for Children and Families
    ISBN: 9783832733438
    Title: Feeding the Future Clean Eating for Children and Families
    Author: SHINE T & ASTOR L

    The concept of clean eating is becoming increasingly popular among adults, however it is the children who are the most vulnerable to additives and nasty toxins such as sugar, found in unhealthy, processed, and fast food. Because children are still growing and developing, it's important they consume adequate vitamins and nutrients through their diets. Children are, after all, our future. The concept is simple: using fresh ingredients in their natural state. We say goodbye to gluten, wheat germ, refined sugar, and genetically modified oils, as these can be addictive, acidic, deplete energy, and can cause sluggishness, mood swings, and hyperactive behaviour in children. 'Feeding the Future' is a glossy lifestyle/cookbook filled with inspiring recipes that all children- from those aged two to grown-up "kidults"- will love. These recipes are clean, nutritious, and delicious, as well as being easy to make. AUTHORS: Tali Shine is a wellness writer and health consultant based in London. She was the head of health and wellness at London's prestigious South Kensington Club, as well as responsible for the menu for clean-eating franchise. Lohralee Astor is a highly sought after London-based nutritional therapist with profound clinical experience, who has advised an array of celebrities and dignitaries. SELLING POINTS: * Delicious, clean, and nutritious dishes for the whole family * Easy-to-follow recipes for breakfast, lunch, and dinner * Tips for special occasions like birthday parties 200 colour and b/w photos

    Format: Hardback
    Price: $23.00
  • Food Fights & Culture Wars: A Secret History of Taste
    Food Fights & Culture Wars: A Secret History of Taste
    ISBN: 9781468316797
    Title: Food Fights & Culture Wars: A Secret History of Taste
    Author: NEALON TOM

    Through war and plague, revolution and migration, people have always had to eat. Parallel to the history books, a second, more obscure history was being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. In this eclectic book of food history, antiquarian cookbook expert Tom Nealon makes the case that the course of civilization has secretly been defined by two forces: hunger and taste.

    In the course of this sumptuous feast of a book, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism. He examines conspiracies and controversies, probing the connections between the French Revolution and table settings, food thickness and colonialism, lemonade and the Black Plague, "and other astonishing connections in this wide-ranging history of food--and civilization itself" (Entertainment Weekly, Best New Books). Beautifully illustrated with material from the collection of the British Library, Food Fights & Culture Wars draws depth from Tom Nealon's wide-ranging knowledge to explore the mysteries at the intersection of food and society.

    Format: Trade paperback
    Price: $42.00
  • Food Lover's Pilgrimage to Santiago
    Food Lover's Pilgrimage to Santiago
    ISBN: 9781920989910
    Title: Food Lover's Pilgrimage to Santiago
    Author: NOLAN DEE

    'A constant on my camino was the powerful sensation of a message across time, a guiding hand reaching out to me from those who had passed this way before.' A thousand-year-old pilgrimage route and food traditions stretching back de toda la vida since forever. These are what Dee Nolan set out to experience on her pilgrimage to Santiago de Compostela through the rich farming lands of southern France and northern Spain, green Spain. The monks who came here in the Middle Ages to look after the first pilgrims planted grapevines from their homelands far away. Now food lovers come seeking the magnificent wines made using grapes grown in those same ancient vineyards, along with sublime cooking and fresh, luscious produce.Dee's own emotional journey along the Way of St James el camino de Santiago took her back to the very heart of things: why we should care about what we eat and how it is produced, why we need escape valves like the pilgrimage in our busy modern lives, and why she found herself, after a long career in publishing, back on her grandfather's farm and connecting with the soil.This joyful book tells the story of Dee's camino, of the pilgrimage itself and of the food traditions that sustain us all. Following the route of those first pilgrims, Dee met wise cooks and farmers who are finding that the future lies in the past. And she realised why, in our secular age, we are so captivated by this medieval Christian pilgrimage.

    Format: Hardback
    Price: $95.00
  • Food Wise A Whole Systems Guide to Sustainable & Delicious Food Choices
    Food Wise A Whole Systems Guide to Sustainable & Delicious Food Choices
    ISBN: 9781623173913
    Title: Food Wise A Whole Systems Guide to Sustainable & Delicious Food Choices
    Author: BERARDI GIGI

    The definitive guide for food lovers on how to make the right food choices amidst a sea of ever-changing information, and an invitation to return to the joys of garden and kitchen

    We live in a culture awash with advice on nutrition and eating. Who do we believe? And what does it really mean to eat healthy?& Food Wise& is for anyone who has felt unsure about how to make the "right" food choices. It is for food lovers who want to be more knowledgeable and connected to their food, while also creating meaningful dining experiences around the table. Professor and food fanatic Gigi Berardi shows readers how to buy foods and prepare meals that are W.I.S.E:& Whole,& Informed,& Sustainable, and& Experienced with friends and family. She offers insights on how to comb the aisles of the local food market with confidence and a renewed excitement, and debunks the questionable science behind popular diets, sharing some counterintuitive tips that may surprise you (such as the health benefits of eating saturated fat).& Food Wise& is an invitation to return to the garden and the kitchen. It will revolutionize how you think about healthy, enjoyable, socially conscious cuisine.

    Format: Paperback
    Price: $38.00
  • Food: The History of Taste
    Food: The History of Taste
    ISBN: 9780500295373
    Title: Food: The History of Taste
    Author: FREEDMAN PAUL (ED)

    Surveys the history of changing tastes in food and fine dining - what was available for people to eat, and how it was prepared and served - from prehistory to the present daySince earliest times food has encompassed so much more than just what we eat - whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining. Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to fast food vies for our attention. Throughout, the entertaining story of worldwide food traditions provides the ideal backdrop to today's roaming the globe for great gastronomic experiences.

    Format: Paperback
    Price: $30.00
  • Foodie: Curiosities. Stories & Expert Tips from the Cullinary World
    Foodie: Curiosities. Stories & Expert Tips from the Cullinary World
    ISBN: 9781848319882
    Title: Foodie: Curiosities. Stories & Expert Tips from the Cullinary World
    Author: STEEN JAMES

    Delving into forgotten corners of gastronomic history, James Steen reveals what Parmesan has to do with broken bones, why John Wayne kept a cow in a hotel and how our attitudes to horsemeat have changed. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off.

    Format: Paperback
    Price: $25.00
  • Gastronomical Me
    Gastronomical Me
    ISBN: 9781907970993
    Title: Gastronomical Me
    Author: FISHER M F K

    In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. This book is a chronicle of her passionate embrace of a whole new way of eating, drinking and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.

    Format: Paperback
    Price: $23.00
  • Greedy Man in a Hungry World : How (almost) Everything You Thought You Knew About Food Is Wrong
    Greedy Man in a Hungry World : How (almost) Everything You Thought You Knew About Food Is Wrong
    ISBN: 9780007237609
    Title: Greedy Man in a Hungry World : How (almost) Everything You Thought You Knew About Food Is Wrong
    Author: RAYNER JAY

    It shoots an awful lot of sacred cows, blows holes in a bunch of myths and does not shy away from laughing in the face of conventional wisdom. It is an argument for a new ‘Gastronomics’ - combining memoir, polemic and hard-nosed reportage. Each chapter will take apart a major issue in the food chain, in a logical progression. Sprinkled between these sections, will be more ‘Dispatches from the front line of greed’: why fat is where the flavour is; the joys of eating with your hands; the pleasures of bad food; why a taste for oysters is a mark of adulthood attained; how leftovers can be the route to true happiness; the need to embrace foods that make you stink; why the very best ingredients are the ones that carry with them the faint tang of death; the importance of pig in everything. The potential to include beautiful illustrations or even recipes is there, but at heart this will be a compulsory read for any foodie.

    Format: Paperback
    Price: $25.00
  • Greedy Queen: Eating with Victoria
    Greedy Queen: Eating with Victoria
    ISBN: 9781781256831
    Title: Greedy Queen: Eating with Victoria
    Author: GRAY ANNIE

    From Dr Annie Gray, presenter of BBC2's Victorian Bakers What does it mean to eat like a queen? Elizabeth gorged on sugar, Mary on chocolate and Anne was known as 'Brandy Nan'. Victoria ate all of this and more. The Greedy Queen celebrates Victoria's appetite, both for food and, indeed, for life. Born in May 1819, Victoria came 'as plump as a partridge'. In her early years she lived on milk and bread under the Kensington system; in her old age she suffered constant indigestion yet continued to over-eat. From intimate breakfasts with the King of France, to romping at tea-parties with her children, and from state balls to her last sip of milk, her life is examined through what she ate, when and with whom. In the royal household, Victoria was surrounded by ladies-in-waiting, secretaries, dressers and coachmen, but below stairs there was another category of servant: her cooks. More fundamental and yet completely hidden, they are now uncovered in their working environment for the first time. Voracious and adventurous in her tastes, Queen Victoria was head of state during a revolution in how we ate - from the highest tables to the most humble. Bursting with original research, The Greedy Queen considers Britain's most iconic monarch from a new perspective, telling the story of British food along the way.

    Format: Paperback
    Price: $25.00
  • High Season a Memoir of Heroin and Hospitality
    High Season a Memoir of Heroin and Hospitality
    ISBN: 9781742378411
    Title: High Season a Memoir of Heroin and Hospitality
    Author: HEARN JIM

    Kitchen Confidential meets Underbelly: The Golden Mile in this enthralling memoir by Jim Hearn, a working-class chef made good - and bad. Kitchen Confidential meets Underbelly in this enthralling memoir. HIGH SEASON is the story of a working-class boy made good - and bad. It's Jim Hearn's tale of growing up in rural Queensland, becoming an apprentice chef at age fifteen, drug use and general lowbrow kitchen scum behaviour, overcoming heroin addiction, finding love and becoming the head chef at one of Australia's most acclaimed restaurants. It also recounts the day Jim, three young chefs and a waiter do what it takes to feed Paris Hilton and her sizeable entourage when they turn up for lunch without warning. The highs and lows of this particular day climax in an unexpected tragedy that will change Jim's life forever. Raw, unapologetic and behind-the-scenes in an utterly fascinating way HIGH SEASON is a rites-of-passage story, a cautionary tale about heroin, and a celebration of hospitality.

    Format: Paperback
    Price: $29.00
  • How Sugar Corrupted the World: From Slavery to Obesity
    How Sugar Corrupted the World: From Slavery to Obesity
    ISBN: 9781472138125
    Title: How Sugar Corrupted the World: From Slavery to Obesity
    Author: WALVIN JAMES

    An 'entertaining, informative and utterly depressing global history of an important commodity . . . By alerting readers to the ways that modernity's very origins are entangled with a seemingly benign and delicious substance, How Sugar Corrupted the World raises fundamental questions about our world.'
    Sven Beckert, the Laird Bell professor of American history at Harvard University and the author of Empire of Cotton: A Global History, in the New York Times

    'A brilliant and thought-provoking history of sugar and its ironies'
    Bee Wilson, Wall Street Journal

    'Shocking and revelatory . . . no other product has so changed the world, and no other book reveals the scale of its impact.' David Olusoga

    'This study could not be more timely.' Laura Sandy, Lecturer in the History of Slavery, University of Liverpool

    The story of sugar, and of mankind's desire for sweetness in food and drink is a compelling, though confusing story. It is also an historical story.

    The story of mankind's love of sweetness - the need to consume honey, cane sugar, beet sugar and chemical sweeteners - has important historical origins. To take a simple example, two centuries ago, cane sugar was vital to the burgeoning European domestic and colonial economies. For all its recent origins, today's obesity epidemic - if that is what it is - did not emerge overnight, but instead evolved from a complexity of historical forces which stretch back centuries. We can only fully understand this modern problem, by coming to terms with its genesis and history: and we need to consider the historical relationship between society and sweetness over a long historical span. This book seeks to do just that: to tell the story of how the consumption of sugar - the addition of sugar to food and drink - became a fundamental and increasingly troublesome feature of modern life.

    Walvin's book is the heir to Sidney Mintz's Sweetness and Power, a brilliant sociological account, but now thirty years old. In addition, the problem of sugar, and the consequent intellectual and political debate about the role of sugar, has been totally transformed in the years since that book's publication.

    Format: Paperback
    Price: $28.00
  • How to Eat a Lobster & Other Edible Enigmas Explained
    How to Eat a Lobster & Other Edible Enigmas Explained
    ISBN: 9781594749216
    Title: How to Eat a Lobster & Other Edible Enigmas Explained
    Author: BLOM ASHLEY

    Learn the answers to modern food and etiquette questions with this beautifully illustrated guide.

    Sometimes an evening is going great . . . until the crawfish arrive. Then what do you do? (Answer Twist and snap off the head. Peel the tail and pull out the meat. Then suck the juicesfrom the head. Seriously: you re supposed to )
    For every tricky dining situation you can imagine (and a few you can t), How to Eat a Lobster willshow you how to navigate the meal with grace, style, and minimal splatter. With easy-to-followinstructions and helpful illustrations, you ll learn the answers to 50 food-related questionsyou ve been afraid to ask. Equal parts cheat sheet and cheerleader, How to Eat a Lobster notonly shows you how to open a coconut it shows that you can "

    Format: Hardback
    Price: $37.00
  • How to Go Meat Free: Eco Tips for Busy People
    How to Go Meat Free: Eco Tips for Busy People
    ISBN: 9781787391970
    Title: How to Go Meat Free: Eco Tips for Busy People

    Meat used to be the key ingredient around which all our meals were based – but not any more. Plant-based diets are becoming more and more popular, and not just for health reasons. A meat-free diet can help you save money, lessen your environmental impact, lose weight and have more energy. Whether you want to avoid meat for a couple of days a week, go completely vegetarian, or even vegan, this book will make the transition easy for you.

    Format: Paperback
    Price: $23.00
  • Hungover: A History of the Morning After & One Man's Quest for a Cure
    Hungover: A History of the Morning After & One Man's Quest for a Cure
    ISBN: 9781788701808
    Title: Hungover: A History of the Morning After & One Man's Quest for a Cure

    We've all been there. One minute you're fast asleep, and in the next you're tumbling from dreams of deserts and demons, into semi-consciousness, mouth full of sand, head throbbing. You're hungover. Courageous journalist Shaughnessy Bishop-Stall has gone to the front lines of humanity's age-old fight against hangovers to settle once and for all the best way to get rid of the aftereffects of a night of indulgence (short of not drinking in the first place). Hangovers have plagued human beings for about as long as civilization has existed (and arguably longer), so there has been plenty of time for cures to be concocted. But even in 2018, little is actually known about hangovers, and less still about how to cure them. Cutting through the rumour and the myth, Hungover explores everything from polar bear swims, to saline IV drips, to the age-old hair of the dog, to let us all know which ones actually work. And along the way, Bishop-Stall regales readers with stories from humanity's long and fraught relationship with booze, and shares the advice of everyone from Kingsley Amis to a man in a pub.

    Format: Paperback
    Price: $25.00
  • Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, The World's Greatest Chef
    Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, The World's Greatest Chef
    ISBN: 9781785785856
    Title: Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, The World's Greatest Chef

    A food critic chronicles four years spent traveling with Ren Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer.

    "Gordinier takes us into the fabulously obsessive realm of the world's most fascinating chef--and he does it with the voice of a poet."--Ruth Reichl, author of Save Me the Plums

    Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Ren Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes.

    This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucat n peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world's finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi's merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio S nchez, David Chang, and Enrique Olvera.

    Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.

    Praise for Hungry

    "In Hungry, Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page."--Time

    "This wonderful book is really about the adventures of two men: a great chef and a great journalist. Hungry is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride."--Dani Shapiro, author of Inheritance

    Format: Hardback
    Price: $40.00

  • In Defence of Food: An Eater's Manifesto
    In Defence of Food: An Eater's Manifesto
    ISBN: 9780141034720
    Title: In Defence of Food: An Eater's Manifesto

    'Eat food.  Not too much.  Mostly plants'These simple words get to the heart of Michael Pollan's In Defence of Food.  Humans used to know how to eat well, but the balanced dietary lessons that were once passed down through the generations have become confused, complicated and distorted by food industry marketers, nutritional scientists and journalists, all of whom have much to gain from our dietary confusion.  As a result we face today a complex culinary landscape dense with bad advice and foods that are not 'real'These 'edible food-like substances' are often packaged with labels bearing health claims that are typically false and misleading.  Indeed, real food is fast disappearing from the marketplace, to be replaced by 'nutrients', and plain old eating has been replaced by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals.  It seems that we have forgotten about the sheer pleasure that can come from eating simple, healthy and, most importantly, real food.Michael Pollan's last book, The Omnivore's Dilemma, is currently an extraordinary American bestseller, which for hundreds of thousands of people has shown just how badly wrong the food industry has gone.  In Defence of Food is his practical call to action - a bracing and eloquent manifesto that will enrich our lives and our palates, and enlarge our sense of what it means to be healthy and happy.

    Format: Paperback
    Price: $35.00
  • Italian Food
    Italian Food
    ISBN: 9781911621294
    Title: Italian Food

    Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.'Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realize that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them.This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organized by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savored.Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

    Format: Hardback
    Price: $40.00
  • Killing It: A Memoir of Life, Love & Dinner
    Killing It: A Memoir of Life, Love & Dinner
    ISBN: 9781509811021
    Title: Killing It: A Memoir of Life, Love & Dinner
    Author: DAVIS CAMAS

    After losing her job as a food journalist, Camas Davis felt totally lost, out of love with her life and the world. She had spent her career writing about food, but she had never forced herself to grapple with how it got to her plate. Now she wanted to change that, she wanted to experience something real. So she travelled to France to learn the art of butchery. There, in the rolling countryside of Gascony, surrounded by farmers and producers who understood every part of the process, she realised it was time to make a change.Killing It is a book about a woman doing something simultaneously extreme and unexpected, yet incredibly simple - a return to a relationship with food we only lost a few decades ago. It is story about turning your life upside down and starting again, it is about falling in and out of love, and it is about understanding what it means to be human and what it means to be animal too.

    Format: Paperback
    Price: $25.00
  • My Last Supper: One Meal, a Lifetime in the Making
    My Last Supper: One Meal, a Lifetime in the Making
    ISBN: 9781783351466
    Title: My Last Supper: One Meal, a Lifetime in the Making
    Author: RAYNER JAY

    'You're about to die. What would your final meal be?' An awful lot of people seem to want Jay Rayner dead, if the regularity with which he hears that question is anything to go by. Rather than dwell too much on that fact, in My Last Supper Jay embarks on a journey through his life in food, in pursuit of the meal to end all meals. His quest takes him from oysters on the Essex coast to sourdough in San Francisco, and from his love affair with a particular Swiss vinegar to the bacon sarnies of his student days. There are rhapsodies about spare ribs, butter epiphanies aplenty and tales of a secret childhood addiction to Revels. Jay also shares his own home recipes, including many ways to transform a pig into a godly thing - from porchetta to pork belly teriyaki. Part memoir, part investigation of the ingredients that fill our table, the end result is a truly global journey through food and our relationship with what we eat. It is the story of one hungry man, in eight courses.

    Format: Hardback
    Price: $45.00
  • Nobu A Memoir
    Nobu A Memoir
    ISBN: 9781501122804
    Title: Nobu A Memoir

    "In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they've finished the final chapter." --Publishers Weekly (starred review)

    "Inspiration by example" (Associated Press) from the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world's most widely respected Japanese fusion culinary artists.

    As one of the world's most widely acclaimed restaurateurs, Nobu's influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week--this is the Nobu that the public knows.

    But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his family as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly.

    What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well--no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent.

    Not just for serious foodies, this "insightful peek into the mind of one of the world's most successful restaurateurs" (Library Journal) is perfect for fans of Marie Kondo's The Life-Changing Magic of Tidying Up and Danny Meyer's Setting the Table. Nobu's writing does what he does best--it marries the philosophies of East and West to create something entirely new and remarkable.

    Format: Trade paperback
    Price: $31.00

  • Nose to Tail Eating: a Kind of British Cooking
    Nose to Tail Eating: a Kind of British Cooking
    ISBN: 9780747572572
    Title: Nose to Tail Eating: a Kind of British Cooking

    Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity.As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness.Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal.This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.

    Format: Hardback
    Price: $40.00
  • Omnivore's Dilemma: The Search for a Perfect Meal in a Fast Food World
    Omnivore's Dilemma: The Search for a Perfect Meal in a Fast Food World
    ISBN: 9781408812181
    Title: Omnivore's Dilemma: The Search for a Perfect Meal in a Fast Food World

    What shall we have for dinner? Such a simple question has grown to have a very complicated answer. We caneat almost anything nature has to offer, but deciding what we shouldeat stirs anxiety. Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet. His astonishing findings will shock all who care about what they put on their plate.

    Format: Paperback
    Price: $30.00
  • On Eating Meat: The Truth about Its Production & the Dilemma of Eating It
    On Eating Meat: The Truth about Its Production & the Dilemma of Eating It
    ISBN: 9781760637699
    Title: On Eating Meat: The Truth about Its Production & the Dilemma of Eating It

    A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer.

    Format: Trade paperback
    Price: $37.00
  • Pandora's Lunchbox: How Processed Food Took Over the American Meal
    Pandora's Lunchbox: How Processed Food Took Over the American Meal
    ISBN: 9781451666748
    Title: Pandora's Lunchbox: How Processed Food Took Over the American Meal

    If a piece of individually wrapped cheese can retain its shape, color, and texture for years, what does it say about the food we eat and feed to our children?
    Former "New York Times" business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening--and sometimes disturbing--account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.
    Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented--and lightly regulated--world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

    Format: Paperback
    Price: $26.00
  • Pickles: A Global History
    Pickles: A Global History
    ISBN: 9781780239194
    Title: Pickles: A Global History
    Author: DAVISON JAN

    From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe's sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. Across continents and throughout history, humans have relied upon pickling to preserve foods and add to their flavor. Both a cherished food of the elite and a staple of the masses, pickles have also acquired new significance in our health-conscious times: traditionally fermented pickles are probiotic and said to possess anti-aging and anti-cancer properties, while pickle juice is believed to prevent muscle cramps in athletes and reduce sugar spikes in diabetics. Nota bene: It also cures hangovers.

    In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilizations' brine-makers to twenty-first-century dilettantes of dill. Join Davison and discover the art of pickling as mastered by the ancient Chinese; find out how Korean astronaut Ko San took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and uncover the pickling provenance of that most popular of condiments, tomato ketchup. A compulsively consumable, globe-trotting tour sure to make you pucker, Davison's book shows us how pickles have been omnipresent in humanity's common quest not only to preserve foods, but to create them--with relish.

    Format: Hardback
    Price: $30.00

  • Plucked: How Antibiotics Changed the Way the World Eats
    Plucked: How Antibiotics Changed the Way the World Eats
    ISBN: 9781426219627
    Title: Plucked: How Antibiotics Changed the Way the World Eats

    What you eat matters-for your health, for the environment, and for future generations. In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken- from the farm where it's raised directly to your dinner table. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats-and not necessarily for the better. Rich with scientific, historical, and cultural insights, this spellbinding cautionary tale shines a light on one of America's favorite foods-and shows us the way to safer, healthier eating for ourselves and our children.

    Format: Paperback
    Price: $35.00
  • Red & White: An Unquenchable Thirst for Wine
    Red & White: An Unquenchable Thirst for Wine
    ISBN: 9781408710166
    Title: Red & White: An Unquenchable Thirst for Wine
    Author: CLARKE OZ

    With Red & White, Oz Clarke has reinvented wine writing. This is a book to read for pleasure, rather than merely refer to. Combining fast-paced witty memoir with passionately opinionated guide, Oz pops the cork on his life-long love affair with wine.

    The best loved wine communicator of our time, Oz Clarke is the guest you want at your table, the person to select the wine, and the ideal drinking companion.

    He explains how, why & where he fell in love with wine; he explains the essentials of how wine is grown and made today; then takes you into the world's wine regions and introduces you to the wines he loves. Oz reveals how he tastes wine and how you can enjoy wine whatever the budget. He covers with equal care & attention all categories of wine, from the blue-chip to the most affordable.

    With Red & White, you are in the hands of the best-informed and the most inspirational guide, and you will pick up, without even trying, a wealth of knowledge that Oz is bursting to share with you.

    With climate change and the move to organic & sustainable practices, wine is evolving faster than ever before. And hundreds of local grape varieties, until recently facing extinction, are also being rediscovered.

    There have never been so many brilliant & original wines. To discover them, all you need is a glass in your hand, a sense of adventure, and Oz's Red & White as your companion & inspiration!

    Format: Trade paperback
    Price: $38.00
  • Salt: A World History
    Salt: A World History
    ISBN: 9780099281993
    Title: Salt: A World History

    Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India.From the rural Sichuan province where the last home-made soya sauce is made to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multilayered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.

    Format: Paperback
    Price: $33.00
  • Scandi Kitchen: Summer Simply Delicious Food for Lighter, Warmer Days
    Scandi Kitchen: Summer Simply Delicious Food for Lighter, Warmer Days
    ISBN: 9781849759328
    Title: Scandi Kitchen: Summer Simply Delicious Food for Lighter, Warmer Days

    Bront Aurell, owner of the ScandiKitchen Caf in London, brings her famous flair to over 65 Scandinavian-style recipes that perfectly capture the joy of summer eating.

    Bront Aurell, owner of the ScandiKitchen Caf in London, brings her famous flair to over 65 Scandinavian-style recipes that perfectly capture the joy of summer eating.

    In the warmer months we crave food that is often naturally lighter and nourishing. Scandinavians do summer food so well--it is wholesome, flavoursome, simple to make and sumptuous to look at. In Scandinavian culture, eating well is all about 'lagom' or balance-- everything in moderation. Try the tempting breakfast ideas such as Blueberry Porridge. Sharing plates such as Smoked Mackerel Rillettes with Rye Crisps are ideal for grazing, while satisfying larger plates include Herbed Pork Tenderloin with Hasselback Potatoes or Danish Plaice with Remoulade. The all-important cake and fika recipes include a Midsummer Strawberry Cake and Skinny Lemon Muffins. A classic Sourdough Rye Loaf and Seeded Crispbread with Dried Nettles are on offer in the breads chapter, and tempting desserts include a Swedish Mess with Cloudberries, plus there are some refreshing summer drinks to sip, such as a traditional aquavit cocktail. Also included are Bront 's fascinating insights into Scandinavian summer traditions and celebrations.

    Format: Hardback
    Price: $40.00

  • Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, & Tomato
    Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, & Tomato
    ISBN: 9780711240223
    Title: Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, & Tomato

    There are some ingredients that are so adaptable they appear in dishes all over the world. This book looks at the seven most important& - the culinary wonders: rice, salt, honey, pork, tomato, chili and cacao. These are the ones ones that have played a long and valuable role in human life, and this book traces their epic journeys, as they have been transported around the globe to feature in cuisines far away from their countries of origin. As well as telling their diverse culinary and cultural stories, there are 63 traditional and innovative recipes - with one of the ingredients in the starring role - for readers to try.& This is the fascinating history of the world's seven most important ingredients and an enchanting exploration of world cuisine.

    Format: Hardback
    Price: $40.00
  • Squirrel Pie (& Other Stories): Adventures in Food Across the Globe
    Squirrel Pie (& Other Stories): Adventures in Food Across the Globe
    ISBN: 9781408845943
    Title: Squirrel Pie (& Other Stories): Adventures in Food Across the Globe

    The ultimate locavore guide--an engaging food memoir of foraging from forest, field, and stream, from the Andes to the Arctic--with recipes and illustrations.

    Award-winning writer and journalist Elisabeth Luard is one of the most knowledgeable foragers on the planet, as well as one of the foodie sphere's most entertaining voices. Her worldwide travels--from the Andes to the Outer Hebrides, from the deserts of India to the Arctic tundra--have meant she has tasted some of the most extraordinary ingredients the natural world has to offer. In this enchanting food memoir, she shares the knowledge gained from a lifetime's worth of experience foragingin the wild.

    Illustrated with Elisabeth's own beautiful black-and-white line drawings,Squirrel Pie is a charming blend of anecdotes and practical advice, with a sprinkling of recipes (including the eponymous pie). The twenty chapters include musings on the myth and lore of alliums, an investigation into how to cook a fiddlehead and other edible shoots, and an expos#65533; of health-giving wild foods. If you haven't yet stumbled upon a skein of golden chanterelles under the moss in a Welsh valley or tasted a truffle just lifted from the red earth of a Tuscan hillside or followed a hunter insearch of dinner through the blueberry barrens of Maine, these stories will take you there.

    Format: Paperback
    Price: $20.00
  • Taming the Truffle History Lore & Science of the Ultimate Mushroom
    Taming the Truffle History Lore & Science of the Ultimate Mushroom
    ISBN: 9780881928600
    Title: Taming the Truffle History Lore & Science of the Ultimate Mushroom

    Format: Hardback
    Price: $68.00
  • Ten (Food) Commandments
    Ten (Food) Commandments
    ISBN: 9780241976692
    Title: Ten (Food) Commandments
    Author: RAYNER JAY

    Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat

    The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it.

    Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no). Combining reportage and anecdotes with recipes worthy of adoration, Jay Rayner brings us the new foodie rules to live by.

    Format: Paperback
    Price: $16.00
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