Livres de cuisine, nourriture et vin

An eye-opening and soul-nourishing journey through Chinese food around the world. From Cape Town, South Africa, to small-town Saskatchewan, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids, Chinese restaurants are a microcosm of greater social forces.  They are an insight into time, history, and place. Author and film-maker Cheuk Kwan, a self-described “card-carrying member of the Chinese diaspora,” weaves a global narrative by linking the myriad personal stories of chefs, entrepreneurs, labourers and dreamers who populate Chinese kitchens worldwide. Behind these kitchen doors lies an intriguing paradox which characterizes many of these communities: how Chinese immigrants have resisted—or have often been prevented from—complete assimilation into the social fabric of their new homes.  In both instances, the engine of their economic survival—the Chinese restaurant and its food—has become seamlessly woven into towns and cities all around the world. An intrepid travelogue of grand vistas, adventure and serendipity, Have You Eaten Yet? charts a living atlas of global migration, ultimately revealing how an excellent meal always tells an even better story.

What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone’s favorite dish. In this hugely charming and entertaining chronicle of everyone’s favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these remote beginnings, pasta wasn’t wedded to sauce until the nineteenth century. Once a special treat, it has been served everywhere from peasant homes to rustic taverns to royal tables, and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes—from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021—Luca Cesari embarks on a tantalizing  and edifying journey through time to detangle the heritage of this culinary classic.

This program is read by the author. A front-of-the-house Kitchen Confidential from a career maître d’hotel who manned the front of the room in New York City's hottest and most in-demand restaurants. From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own: Raoul's in Soho with its louche club vibe; Buzzy O’Keefe’s casually elegant River Café (the only outer-borough establishment desirable enough to be included in this roster), from Keith McNally’s Minetta Tavern to Nolita’s Le Coucou, possibly the most beautiful room in New York City in 2018, with its French Country Auberge-meets-winery look and the most exquisite and enormous stands of flowers, changed every three days. From his early career serving theater stars like Tennessee Williams and Dustin Hoffman at La Rousse right through to the last pre-pandemic-shutdown full houses at Le Coucou, Cecchi-Azzolina has seen it all. In Your Table Is Ready, he breaks down how restaurants really run (and don’t), and how the economics work for owners and overworked staff alike. The professionals who gravitate to the business are a special, tougher breed, practiced in dealing with the demanding patrons and with each other, in a very distinctive ecosystem that’s somewhere between a George Orwell “down and out in….” dungeon and a sleek showman’s smoke-and-mirrors palace. Your Table Is Ready is a rollicking, raunchy, revelatory memoir. A Macmillan Audio production from St. Martin’s Press.

A collection of the year’s top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth.  Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Supplemental enhancement PDF accompanies the audiobook.

NEW YORK TIMES BESTSELLER “Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray Romano The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’​s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.

A groundbreaking, candid, well-sourced—but definitely unauthorized—biography of the celebrity chef and TV star Anthony Bourdain, based on extensive interviews with those who knew him intimately. Anthony Bourdain’s death by suicide in June, 2018 shocked people around the world. Bourdain seemed to have it all: an irresistible personality, a dream job, a beautiful family, and international fame. The reality, though, was more complicated than it seemed. Bourdain became a celebrity with his bestselling book Kitchen Confidential. He parlayed it into a series of hit television shows, including the Food Channel’s Anthony Bourdain: No Reservations and CNN’s Parts Unknown. But his charisma belied a troubled spirit. Addiction and an obsession with perfection and personal integrity ruined two marriages and turned him into a boss from hell, even as millions became intrigued by the ever-curious and genuinely empathetic traveler they saw on TV. Bourdain was already running out of steam, physically and emotionally, when he fell hard for an Italian actress who could be even colder to him than he sometimes was to others, and who effectively drove a wedge between him and his young daughter. Down and Out in Paradise is the first book to tell the true and full Bourdain story, relating the highs and lows of an extraordinary life. Leerhsen shows how Bourdain’s never-before-reported childhood traumas fueled both his creativity and the insecurities that would lead him to a place of despair.

Tabitha Brown, the #1 New York Times bestselling author of Feeding the Soul, presents her first cookbook—full of easy, family-friendly vegan recipes and stories from the spirit, inspired by her health journey and love of delicious food. Narrated by Tabitha Brown, with a special appearance by Queston Brown. Sometimes people say to Tabitha Brown, “I’ve never eaten vegan before.” As Tab says, “Have you ever eaten an apple?” After living with a terrible undiagnosed illness for more than a year and a half, Tab was willing to try anything to stop the pain. Inspired by the documentary What the Health, she tried a thirty-day vegan challenge—and never looked back. Wanting to inspire others to make changes that might improve their own lives, she started sharing her favorite plant-based recipes in her signature warm voice with thousands, and now millions, of online fans. Tab’s recipes are flexible, creative, and filled with encouragement, so you trust yourself to cook food the way it makes you happy. If you’re already a “cooking from the spirit” sort of person, you’ll love how much freedom Tab gives to make these delicious vegan dishes your own. If you’re newer to cooking—or to vegan cooking—Tab will help you get comfortable in the kitchen and, most important, have fun doing it! In this joyful book, Tab shares personal stories, inspirational “Tabisms,” and more than eighty easy, family-friendly recipes, including: Yam Halves Topped with Maple-Cinnamon Pecan GlazeStuffed AvocadoJackfruit Pot RoastCrab-less Cakes with Spicy Tartar SauceWho Made the Potato Salad?Kale and Raspberry SaladStrawberry Cheesecake Cups Cooking from the Spirit is for anyone interested in plant-based eating and all lovers of food, plus anyone who wants a little warm inspiration in their lives. As Tab says, “Honey, now let’s go on and get to cooking from the spirit. Yes? Very good!” Supplemental enhancement PDF accompanies the audiobook.

From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories. Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.   Supplemental enhancement PDF accompanies the audiobook.

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them.  The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes recipes. Supplemental enhancement PDF accompanies the audiobook.

In Catching Hell, longtime seafood mogul Allen Ricca and author Joe Muto take readers behind the scenes of the high-end restaurant world and the international market for seafood, and how that industry has been impacted perhaps like no other due to the COVID-19 pandemic. This book exposes the fact that the American diner is being lied to on a regular basis. The culprit varies – sometimes it’s a chef or restaurant owner trying to cut corners to save money; other times it’s an unscrupulous supplier looking to pass off poor product to an unwitting receiver. And the cost of that scam eventually gets passed on to the consumer, whether it be in the form of higher prices at restaurants and markets, lower quality (or even counterfeit) product getting delivered onto your plate, or – God forbid – food poisoning. Furthermore, Ricca argues, the pandemic has only increased corruption in this industry. This book serves as both an exposé and a call to arms, empowering consumers with the knowledge to make more informed choices when dining out.  Some of the things this explosive book reveals: -The one fish you should never order, one that’s always a rip-off. (And the one fish that’s always a delicious, virtually-unknown bargain.) -Why restaurants that advertise “fresh” fish are almost always lying. -How to get your favorite restaurant to treat you like royalty – without dropping thousands of dollars. -How the covid-19 pandemic has impacted our food supply chain and what it has meant for the everyday worker. 

The obsessive mastermind behind one of the decade's bestselling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills, and how to stock a pantry, The Wok provides endless ideas for brightening up dinner.

“At last, the feminist history of booze we’ve been waiting for!” —Amy Stewart, author of The Drunken Botanist From Los Angeles Times bestselling author Mallory O’Meara comes a lively and engrossing feminist history of women drinking through the ages Strawberry daiquiris. Skinny martinis. Vodka sodas with lime. These are the cocktails that come in sleek-stemmed glasses, bright colors and fruity flavors—these are the Girly Drinks. From the earliest days of civilization, alcohol has been at the center of social rituals and cultures worldwide. But when exactly did drinking become a gendered act? And why have bars long been considered “places for men” when, without women, they might not even exist? With whip-smart insight and boundless curiosity, Girly Drinks unveils an entire untold history of the female distillers, drinkers and brewers who have played a vital role in the creation and consumption of alcohol, from ancient Sumerian beer goddess Ninkasi to iconic 1920s bartender Ada Coleman. Filling a crucial gap in culinary history, O’Meara dismantles the long-standing patriarchal traditions at the heart of these very drinking cultures, in the hope that readers everywhere can look to each celebrated woman in this book—and proudly have what she’s having.

INSTANT NEW YORK TIMES BESTSELLER Named a Notable Book of 2021 by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the week Let’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.  Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

125 comfort food recipes and family favorites that are simple to prepare and will bring loved ones together, plus fun family stories and photos, from country music star, Food Network star, and #1 best-selling author Trisha Yearwood Trisha Yearwood’s fans know that she can cook up a comforting, delicious meal that will feed a family! Like her earlier bestsellers, Trisha’s Kitchen will include new family favorites and easy-to-make comfort foods, with stories about her family and what’s really important in life.   The 125 recipes include dishes her beloved mother used to make, plus new recipes like Pasta Pizza Snack Mix and Garth's Teriyaki Bowl. Every recipe tells a story, whether it's her grandma's Million Dollar Cupcakes, or her Camo Cake that she made for her nephew's birthday.   As Trisha says: "I love to cook now more than I ever have, because for me, cooking is about love. It's sharing a meal with family and friends and talking about our lives. It's working out thoughts in my head about what I need to conquer or accomplish while I'm working on a homemade pastry crust. Sometimes the feel of cold butter in my hands working through the flour just makes me see things more clearly."

An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies. Supplemental enhancement PDF accompanies the audiobook.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—admitted 'cuehead and longtime certified barbecue judge—that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.

When a New Jersey native moves to Minnesota, she discovers a local food movement strong enough to survive the toughest winter. Fascinating and heartfelt, this memoir demonstrates that even in a place with a short growing season, food grown locally and organically can be healthy, community-based, environmentally conscious, and—most of all—delicious.

“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my life.”  Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again. Within these chapters are more than a hundred new recipes for all seasons and tastes from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble. “The recipes I write come from my life, my home,” says Nigella, and in Cook, Eat, Repeat she reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.  Supplemental enhancement PDF accompanies the audiobook.

"Epic and engrossing." —The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how a better future is within reach. The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food.   In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.   Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.