This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy's cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain's imprint in Rice, Noodle, Fish and Grape, Olive, Pig. Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world's great wine regions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.

If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times 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, 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 devastating 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. From breakfast cereal to chicken subs to nutrition bars, processed foods account for roughly seventy percent of our nation's calories. Despite the growing presence of farmers' markets and organic produce, strange food additives are nearly impossible to avoid. 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.

Award-winning author Grace Lin joins science writer Ranida T. McKneally to get kids talking about the science of food, the five food groups, and what a healthy meal looks like. Answering questions like "why are so many vegetables green?", "What's the difference between brown bread and white bread?", and "Why do beans make you gassy?", cheerful haiku poems and a simple Q&A format make this book a nutritious treat. The information in this book aligns with both the USDA's MyPlate guidelines and the Harvard School of Public Health's Healthy Eating Plate guidelines.

On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

A compilation of the best of the region’s food, drink, and recreation, the book reveals local culinary secrets: crusty double-baked bread, lavender-infused pepper, seasonal vegetables, dark red cherries, sinfully rich double-cream brie, and farm-fresh eggs with yolks so dark they will startle. And of course, the wines. What would delicious local food be without famous vintages from the unique Okanagan terroir? Although not a definitive guide to Okanagan wines, this book is a personal journey from southern desert wineries with their "big reds" through to the northern Okanagan where crisp whites rule, and includes a list of the many wineries worth visiting.Explore the entire length of the Okanagan Valley, with experiences such as spying a rare canyon wren, cycling the historic Kettle Valley Railroad across heart-stopping trestle bridges or among neatly planted vineyards, hiking through fields of spring flowers, paddling in a protected bay, and climbing on the world-famous gneiss of the Skaha Bluffs. Use the wonderful resource of Okanagan Valley farmers' markets at the back of the book to guide your shopping in the region.Eat local, buy local, cook the food yourself, pair dishes with local vintages, and have a lot of fun in the process. Take your time. Slow down. Taste. Smell. Those are the messages of Okanagan Slow Road.

NPR celebrates the joyful, inspiring and downright delicious culture of food. Featuring interviews with celebrity chefs (Julia Child, Paul Prudhomme, Jacques Pepin, Charlie Trotter, Rick Bayless and others) and famous foodies (Ruth Reichl, Kitchen Sisters, Maya Angelou, Dana Goodyear, Alton Brown of the Food Network's Good Eats and more). A veritable feast of unique and rewarding food stories, eating experiences and cooking insights that will capture the imaginations - and whet appetites - of food lovers everywhere. Featuring: Julia Child: An American, Forever In Paris; How Russia's Shared Kitchens Helped Shape Soviet Politics; Foodie Wannabe? Here's How To Fake It; Arab Israeli Celebrity Chef Aims To Foster Peace Through Cooking; The Banh Mi Handbook: A Guide To A Viet-French Sandwich; Ruth Reichl: Dining In Disguise And Going 'Gourmet'; Original Local: Thanksgiving Recipes from the first Americans andnd many more!

My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen." My Kitchen Year follows the change of seasons--and Reichl's emotions--as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would "throw quick meals together" for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl's enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl's most stirring book yet--one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

For fans of The Measure of My Powers and Notes from a Young Black Chef, a memoir about food, family, and the recipes that brought one woman home, just when she needed it the most. Suzanne Barr's journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor's appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn't know how to cook for her. She didn't even know where to begin. Fast-forward to the summer of 2017 when Suzanne became the inaugural Chef-in-Residence at the Gladstone Hotel in Toronto. She wanted to create a menu that represented who she was as a chef and it emerged as a love letter to her mother. Her Rite of Passage Menu, as she called it, changed her. It started her on a journey that has brought her closer to her mother, to her ancestors, and to her Jamaican heritage. But a lot has happened before and since. Homecoming tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. Told in a voice as fresh and honest as her cooking, Homecoming is a celebration of creativity, soul searching, and motherhood that asks, 'How can I keep the things I love?'