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How did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book. New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related.

Mit seiner Philosophie des Kochens hat Joskowitz ein einfühlsames Buch über die Stellung der Menschen in der Natur geschrieben. Der Philosoph und Koch betrachtet die Küche als Mittelpunkt des menschlichen Lebens. Er begibt sich auf eine Reise zu den Anfängen der menschlichen Kultur, zeigt, welche individuellen wie gesellschaftlichen Kräfte dem Kochen innewohnen und geht den Fragen nach: Wo kommen wir her? Wie haben wir damals gekocht? Wie kochen wir jetzt und wie wird es in der Zukunft sein?

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

While on a year of study in Paris in 1927, Liebling acquired the friendship and tutelage of Yves Mirande, 'one of the last great Gastronomes of France', beginning a joyous apprenticeship in the fine art of eating. Told with gluttonous joie de vivre, Between Meals expounds on the delights and pitfalls of a life dedicated to food, from bad rosé ('a pinkish cross between No-Cal and vinegar') to lobster a l'Américaine, to a memorable stay at a Swiss slimming-clinic with a masseur named Sprudli.

Humans have produced and enjoyed olive oil for thousands of years, but education about olive oil is woefully lacking. After meeting and falling in love with an American on holiday, then moving to the U.S., Giuseppe Morisani was shocked to discover that quality olive oil was not appreciated or even available in many parts of the United States. He was raised among his family’s seaside olive groves in Calabria, Italy, so when he and his wife, Skyler Mapes, decided to demystify the industry, they moved to Calabria.

Chinese was the first truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved food cultures and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking has ensured that few foreigners experienced anything of the richness or sophistication of China's local food traditions - but today that is beginning to change.

Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn’t turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.

As Julia Child once said, “It is hard to imagine a civilization without onions.” Historically, she’s been right—and not just in the kitchen. Uniquely flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and stir fries, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between.

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.”

The Ark of Taste is a living catalog of our nation's food heritage preserving treasures passed down for generations—some rare, some endangered, all delicious. These foods reflect our country's diversity. By championing them, we keep them in production and on our plates, while promoting a more equitable alternative to industrial agriculture. The Ark of Taste is a vital resource for all of us who spend the summer searching for that perfectly ripe peach or heirloom tomato—or who are simply looking for the next good thing to eat.

"In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story.

In the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szabłowski has tracked down—and broken bread with—people whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the world’s superpowers. Traveling across Stalin’s Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupol, he shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda.

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 Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that listeners never look at any restaurant meal the same way again.

Hot dogs. Poor people created them. Rich people found a way to charge fifteen dollars for them. They’re high culture, they’re low culture, they’re sports food, they’re kids' food, they’re hangover food, and they’re deeply American, despite having no basis whatsoever in America's Indigenous traditions. You can love them, you can hate them, but you can’t avoid the great American hot dog. Raw Dog is part investigation into the cultural and culinary significance of hot dogs and part travelogue documenting a cross-country road trip researching them as they’re served today.

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

Lucky readers in the 1970s and ’80s discovered Laurie Colwin’s urbane, witty fiction in The New Yorker, as well as her warm, engaging food writing in Gourmet magazine columns. More Home Cooking, the second collection of these columns, is an expression of Colwin’s lifelong passion for cuisine and offers a delightful mix of recipes, advice, and personal anecdotes from the kitchen and beyond. She muses over the many charms and challenges of cooking at home in timeless essays including “Desserts That Quiver,” “Real Food for Tots,” and “Catering on One Dollar a Head.”

Discover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.

As a child, Or Rosenboim’s knowledge of her family history was based on the food her grandmothers cooked for her – round kneidlach balls in hot chicken broth, cinnamon-scented noodle kugel, stuffed vine leaves, herby green rice with a squeeze of fresh lemon juice and aubergine in tomato sauce. She knew that her family had a complex past but it was only reading her grandmothers’ recipe books after they both died that she began to explore that past for the first time.