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As a lifelong eater, Blount always got along easily with food - he didn't have to think, he just ate. But food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell and, consequently, his taste buds. So while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.

For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of year - frozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family. Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream's evolution and enduring power, complete with insight into the surprising history behind America's early obsession with ice cream.

In 2003, Kathleen Flinn, a 36-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother's advice that she get another job immediately or "never get hired anywhere ever again", Flinn instead cleared out her savings and moved to Paris to pursue a dream: a diploma from the famed Le Cordon Bleu cooking school.

Peter Gethers wants to give his aging mother a very personal and perhaps final gift: a spectacular feast featuring all her favorite dishes. The problem is, although he was raised to love food and wine he doesn't really know how to cook. So he embarks upon an often hilarious and always touching culinary journey that will ultimately allow him to bring his mother's friends and loved ones to the table one last time.

Hunger comes to us in many forms, writes Lia Huber - we long to be satisfied not just physically but emotionally and spiritually as well. Nourished invites listeners on Huber's world-roaming search to find the necessary ingredients to nurture all three.

GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.

In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.

When 22-year-old Susan Stachler was diagnosed with cancer, her mother, Laura, was struck by déjà vu. The same illness that took her sister's life was threatening to take her daughter's too. Heartbroken but steadfast, Laura pledged to help Susan through the worst of her treatments. When they discovered that Laura's homemade ginger cookies soothed the side effects of Susan's chemotherapy, the mother - daughter duo soon found themselves opening the business "Susansnaps" and sharing their gourmet gingersnaps with the world.

On an island where finding love can be just as hard as finding a dinner reservation on a Friday night, Amy Thomas never imagined a family would fit into her lifestyle. So when Amy finds herself turning 40, moving to Brooklyn, and making way for a baby with a new man in her life, she realizes that starting over may be her biggest opportunity yet. But how do you balance staying out all night dancing with staying up all night soothing a baby? Can a lifelong city girl trade in spontaneity for domesticity? Set amid the backdrop of Brooklyn and Manhattan's foodie scenes, Amy sets out to make her second act even sweeter than the first.

Hannah Howard is a Columbia University freshman when she lands a hostess job at Picholine, a Michelin-starred restaurant in Manhattan. Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

Treated Like Family details the development of Sargento - a nationally recognized cheese company and household name. At the same time, it's a timeless story that showcases the importance of the individual and how a family united in a single purpose within the right culture is unstoppable.

In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.

This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.

Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life, from his rejection of being gay and his attempt to "turn straight" through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his 23-year relationship with Alan, known to millions of David's readers and listeners as "The One", which began with (what else?) food.

Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia’s family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country.

Why do we call mixed alcohol drinks "cocktails"? How do they get their exotic names — names like the Singapore Sling, Screw Driver, the Alamagoozlum, the Angel’s Kiss, the Hanky Panky, the Harvey Wallbanger, Sex on the Beach, the Monkey Gland, the Brass Monkey, the Margarita, the Japalac, the Lion’s Tail, and many, many more?

Bringing to light that food and health go hand in hand, Matthew Kenney used every opportunity to improve his new raw cuisine and its methods. Speaking at TED conferences, moving to Los Angeles and raising awareness globally on how great tasting food can promote health, his brand grew. Nearly 25 years after becoming a disillusioned young chef, Kenney felt at home in his own life for the first time. Not only was he healthy and happy, he had identified the future of food.

La storia italiana del nostro protagonista comincia vent’anni fa a Torino, dove la gente della notte arrivava nel suo bugigattolo per mangiare il kebab più buono della città.