Showing titles in Food & Wine

Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews, including: ales, lagers, porters, stouts, IPSs, and bitters.

From the bestselling author and host of the wildly popular Undisclosed podcast, a warm, intimate memoir about food, body image, and growing up in a loving but sometimes oppressively concerned Pakistani immigrant family.

For more than 30 years, Patience Gray, author of the celebrated cookbook Honey from a Weed, lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door.

A history of Russia in the twentieth century unlike any other—from the Russian revolution to the oligarchs of the '90s, via the Holodomor, the siege of Leningrad and Chernobyl.

A podcast exploring the folklore, culture and recipes of Scotland, from ancient superstitions to our own granny’s cookery books.

A podcast for people who like wine but not the snobbery that goes with it. I talk about wine in a fun, straightforward, normal way to get you excited about it and help you drink better, more interesting stuff. About half the shows feature guests and are informal but educational discussions between me and a passionate wine friend –they aren't interviews. All guests are personal friends or friends of friends in wine so like any conversation between friends, we’ll talk back and forth, interrupt each other, laugh and have fun, debate tough questions, voice our opinions, and most of all, enjoy ...

Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business.

Journalist Maximillian Potter uncovers a fascinating plot to destroy the vines of La Romance-Conti, Burgundy's finest and most expensive wine. In January 2010, Aubert de Villaine, the famed proprietor of the Domaine de la Romance-Conti, the tiny, storied vineyard that produces the most expensive, exquisite wines in the world, received an anonymous note threatening the destruction of his priceless vines by poison - a crime that in the world of high-end wine is akin to murder - unless he paid a one million euro ransom.

This book will appeal to foodies & those who are deprived of cookbooks in the audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

In Nourishing Diets best-selling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world - from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points listeners to what they should actually be eating - the key principles of traditional diets from across cultures - and offers recipes to help translate these ideas to the modern home cook.

In Beer School, authors and entrepreneurs Steve Hindy and Tom Potter share the improbable saga of Brooklyn Brewery, the company they grew from a home-brew hobby into a multimillion-dollar business - all in the most competitive beer market in the United States. If you have a thirst for entrepreneurial success, drink up. If you are a business manager or owner and want fresh ideas and insight, tap in. You'll learn entrepreneurial basics, plus some things textbooks don't teach you, as you follow the company's successes (and a few failures).

Food brings people together in a way nothing else can. In this new podcast hosted by Yotam Ottolenghi, Yotam cooks for guests in his home, whilst discussing food, culture, travel and the simple pleasures in life. In each episode, Yotam makes dishes from his award winning cookbook, Ottolenghi SIMPLE, which features recipes to make cooking that little bit easier, and a joy. A Pixiu production.

The author's beautiful and provocative exploration of the sacredness and folklore of ancient fermentation is revealed through 200 plants and hive products. This book includes 120 recipes for ancient and indigenous beers and meads from 21 countries and six continents - and the most complete evaluation of honey ever published.

In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more. You’ll learn how much butter or whipped cream goes into a “Dolly Dollop,” what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly’s request every year for her birthday.

Have a drink with the world's best Chefs. After an 8 course taster at Salt, in Stratford Upon-Avon, a guest chef joins Simon Alexander (award winning podcaster and producer) and Paul Foster (Head Chef at Salt) for a Nightcap. Candid conversations about life and food.

Giulia Crouch always knew there was something magical about the life of her Sardinian grandfather, so she was not surprised when Sardinia was identified as one of 5 'blue zones' around the world - places where people live healthy, happy lives for way longer than the average. There are a host of reasons for the blue zoners' longevity but scientists agree it is their diet that matters most. They eat for flavour and pleasure: food that is nourishing without even trying. In The Happiest Diet in the World, Giulia takes us to the culinary heart of these long-lived communities.

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy. But it’s not the whole story. A bonus chapter in the audiobook edition centers on Weaver's commitment to right the wrongs of history by cementing one man’s legacy for generations to come. It represents a living promise to give a family back the dream that was denied them in a place and time where dreams were not permitted for all.

The ketogenic diet is one of the most popular diet around with millions of people finding weight loss success through it. The reason is simply because of the amazing food you can still eat while following this plan. And now, with The Best Keto Diet Recipes from all around the world, you have a complete book on the keto diet where you can treat yourself and your family to some amazing low-carb recipes that will provide the taste and nutrition you crave.

Chef's PSA with André Natera is your definitive guide to navigating the culinary world. Join André as he delves deep into the heartbeat of professional kitchens, sharing insights on how to excel and truly stand out as a chef. From the nuances of the craft to the vibrant stories of kitchen life, each episode is a blend of passion, experience, and wisdom. Chef's PSA is where I pull back the curtain on the culinary world. Let's embark on this journey together, uncovering what it truly takes to make a mark in the kitchen. https://podcasters.spotify.com/pod/show/andre-natera/subscribe

Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.