Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink.

Blue Zones are home to the healthiest and happiest communities in the world.

After reading this book, visiting a cheese counter will never be the same!”—Theodore C. Bestor, author of Tsukiji: The Fish Market at the Center of the World “Anyone who loves cheese will find The Life of Cheese a fascinating read, ...

First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.

Presents more than two hundred authentic Italian recipes and shares authors' family stories.

In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food.

The definitive, must-read introduction to Hygge, written by Meik Wiking, CEO of the Happiness Research Institute, this book is packed full of original research, recipes and ideas to help you add a touch of hygge to your life.

Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum ...

Anyone interested in food and history will love this book." —Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation "Gary Nabhan's journeys along ancient trade routes of the Old and New World have resulted in a ...

More than a collection of recipes, Science in the Kitchen and the Art of Eating Well, was first published in Florence in 1891. Artusi's masterpiece is a literary classic as well as a classic in the art of Italian cooking.