wired - Food Writing 2

A history of one of the world's most iconic cocktailsーoriginally an Italian aperitivo, but now a staple of craft bar programs everywhereーwith 60 recipes for variations and contemporary updates. Th……続きを見る

Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times’ only dedicated opinion colu……続きを見る

We’ve all come across those suave, confident, and all-so-knowing books that tell us precisely what to drink with which dish, how to swirl, sniff, slosh, and pronounce on our wine, and, above all, ho……続きを見る

A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. In Salted, Bitterman traces the mineral’s history, from……続きを見る

**A New York Times Best Seller A full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched……続きを見る

Americans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years. Thomas Pinney takes an engaging approach to the history of American wine b……続きを見る

This first cookbook published in Indiana was originally titled in its first edition Mrs. Collins’ Table Receipts: Adapted to Western Housewifery. It became so popular that in 1857 it was republished……続きを見る

This vintage book contains a fascinating study of wine in Hungary and Italy, with information on its history and origins, influence, manufacture, exportation, and many other related aspects. An inte……続きを見る

A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest. 続きを見る

The International Jewish Cook Book: 1600 Recipes According To The Jewish Dietary Laws With The Rules For Kashering: The Favorite Recipes Of America, Austria, Germany, Russia, France, Poland, Roumani……続きを見る

“Essential reading for anyone who has ever loved a Manhattan.” ーWine & Spirits Vermouth is hitting its strideーagain. The cocktail resurgence has put a spotlight on an often-overlooked ingredient i……続きを見る

The New Testament is filled with stories of Jesus eating with peopleーfrom extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on……続きを見る

In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conver……続きを見る

A captivating narrative history that traces liquor, beer, and wine drinking in the American South, including 40 cocktail recipes. Ask almost anyone to name a uniquely Southern drink, and bourbon and……続きを見る

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, reg……続きを見る

Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship" Winner of the 2017 André Simon Drink Book Award Winner of the 2018 International Association of Culinary……続きを見る

California restaurateur and superstar host of three popular shows on the Food Network, Guy Fieri drag-raced to the top of the New York Times bestseller list with his blockbuster Diners, Drive-Ins, a……続きを見る

William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I ac……続きを見る

From Garden & Gunーthe magazine that features the best of Southern cooking, dining, cocktails, and customsーcomes an heirloom-quality guide to the traditions and innovations that define today’s Sout……続きを見る

A professional booze writer whose life spins out of control tries to piece it back together by embarking upon an epic wine-fueled adventure that takes him to every corner of the U.S. Part vision que……続きを見る

Whiskey cocktails that go well beyond the Old-Fashioned After decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United Sta……続きを見る

**INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kit……続きを見る

The polyglot Igor Klekh is an extraordinarily erudite and accomplished Russian writer, journalist, and translator, whose formative years were spent in Western Ukraine, mostly in Ivano-Frankivsk and ……続きを見る

Beyond Delicious: The Ghost Whisperer's Cookbook includes more than 100 recipes given to her through communication with spirits of great cooks who have passed on. Arranged as 2-page spreads, each en……続きを見る

Italian food is the ultimate comforting home-cooked cuisine. Full of rich, robust flavours, enticing aromas, and exuberant colours, Italian food is a celebration of love for both food and family. Wi……続きを見る

In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed t……続きを見る

Soon to be a major motion picture starring Haley Bennett, Tom Sturridge, and Sam Riley! "Narrative history that fizzes with life and feeling.” ー Benjamin Wallace, New York Times bestselling author ……続きを見る

From the moment millers such as the Pillsbury family brought grain down the Mississippi River to be made into flour, the Twin Cities of Minneapolis and St. Paul, Minnesota, have been a mecca for inn……続きを見る

In this groundbreaking and deeply personal book, Ron Cooperーa leading voice in the artisanal mezcal movement, and the person largely responsible for popularizing the spirit in the United Statesーsh……続きを見る

It all started with a biscuit tin. Writer and editor Steve Rudd was finally clearing out some boxes that had been stored in various places at his home since a house move in 1996. But it wasn’t as si……続きを見る