A FINANCIAL TIMES BOOK OF THE YEAR 2017'This is the first physical manifestation of a much-loved online magazine that is a monument to Fox's obsessions. One for the bedside table.' - FINANCIAL TIMES'This book is the product of a ludicrously obsessive and greedy mind - it is therefore an utter joy.' - JAY RAYNER'Your consummate culinary guide' - THE GUARDIAN

Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces.Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer.At the ...

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (w...

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.”It Must’ve Been Something I Ate finds Steingarten testing the virt...

When Top Chef judge Gail Simmons first graduated from college, she felt hopelessly lost. All her friends were going to graduate school, business school, law school . . . but what was she going to do? Fortunately, a family friend gave her some invaluable advice-make a list of what you love to do, and let that be your guide. Gail wrote down four words:Eat. Write. Travel. Cook.Little did she know, those four words would become the basis for a career as a professional ...

The first collection of food writing by Britain's funniest and most feared criticA.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writin...

For many of us the idea of healthy eating equals bland food, calorie counting, and general joylessness. Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability. Now Peter Kaminsky—who has written cookbooks with four-star chefs (for example, Daniel Boulud) and no-star chefs (such as football legend John Madden)—shows us that anyone can learn to eat food that is absolutely delicious and doesn’t give you a permanently creeping waistl...

"This . . . comprehensive guide to the one,zero foods to eat before dying is just that: one,zero foods you NEED to try, urgently. Read . . . and seek" (Anthony Bourdain)."Informative, evocative, and entertaining. It's a pleasure to check off the foods you've eaten and to plan to try the ones you haven't yet enjoyed." —Marcus Samuelsson, cookbook author, chef, owner of Red Rooster HarlemThe ultimate gift for the food lover. one,zero Food...

The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain.Dana Goodyear’s narrative debut is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture. At once an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine, it introduces a cast of compelling and unexp...

Food Snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjectsFrom the author of The United States of Arugula--and coauthor of The Film Snob’s Dictionary and The Rock Snob’s Dictionary--a delectable compendium of food facts, terminology, and famous names that gives ordinary folk the wherewithal to take down the Food Snobs--or ...

In this glorious celebration of food and eating, Stephen Downes, one of Australia's foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while others are as glamorous as consuming fried fresh foie gras at the Relais de la Poste in Magesq ne...

**This delicious memoir celebrates a lifetime of pleasure in cooking and eating well, taking us on a culinary tour of the life of the legendary editor of such great chefs and bakers as Alice Waters and Wolfgang Puck and publisher of Norman Mailer and Vladimir Nabokov“A cornucopia of memories—some personal, some literary, all tied to food—and as many interesting recipes as ruminations.” —The Wall Street Journal**From the great restaurants of postwar Paris to the nar...