Samin Nosrat

Indulge in the sensory pleasures of food and poetry with this collection of classic and contemporary works from renowned poets. Celebrating the cultural significance of food, Kevin Young curates a delectable assortment of poems that captures the experience of eating and the memories, company, and politics that often accompany it. Enjoy poems about blackberries, butter, and barbecue, as well as those that delve deeper into the identity and role of food in our lives, from poets like Mary Oliver, Wallace Stevens, and Seamus Heaney.

Discover the rich and diverse culinary traditions of Latin America with a comprehensive collection of over 500 recipes from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. Written by a lifelong food historian and restaurateur, Gran Cocina Latina provides home cooks, wanderlust travelers, and curious chefs with a unique and mouth-watering collection of adobos, sofritos, empanadas, tamales, ceviches, moles, sancochos, flans, and tres leches cakes. This one-of-a-kind cookbook is also filled with detailed equipment notes, colorful photographs of finished dishes, and drink and serving suggestions. Get ready to savor, read, and enjoy!

This book explores the origins of food and the importance of mindful eating. Written by renowned farmer and writer Wendell Berry, the essays cover topics such as organic versus locally grown, small versus large farms, and how to support sustainable agriculture. With an introduction by Michael Pollan, this collection is essential reading for anyone who cares about what they eat. Berry urges us all to understand the basics of what we ingest, reminding us that "eating is an agriculture act."

Explore the decadent cuisine of the Parsi population in India, descendants of Zoroastrians who fled Persia centuries ago. In this beautifully written book, a Parsi author shares 165 mouth-watering recipes and personal experiences, making this regional cuisine accessible to Westerners. From easy menus to more advanced techniques, this book will challenge and inspire both novice and experienced cooks.

Experience the taste of authentic American country cooking with menus for the four seasons. Edna Lewis shares her family's delightful preparations of fresh ingredients, celebrating the joys of each special time of year, from the first shad and wild mushrooms of spring to roasted sweet potatoes and warm apple pie in fall. With detailed recipes and personal reminiscences, you'll feel the sense of community and hard work that rewarded them with good food. Recreate this lost time in America in your own kitchen, and savor the delightful flavors of the past.

La publicación por primera vez en castellano de La cocina y los alimentos, de Harold McGee, un clásico desde su publicación en 1984, es todo un acontecimiento. Se trata de una auténtica biblia para los amantes y profesionales de la gastronomía de todo el mundo. La cocina y los alimentos es un extraordinario compendio de información básica acerca de los ingredientes, las técnicas culinarias y los placeres del comer, que deleitará y fascinará a cualquiera que haya cocinado, saboreado la comida o disfrutado alguna vez de ella.

Discover a modern classic that pushes the boundaries of the cookery book genre. In this passionate narrative of extremes of experience, which has attracted a cult following in the United States, Patience Gray, the high priestess of cooking, shares the beautiful insights into her life and love of food with Honey From a Weed. Hailed as a summing-up of the genre of the late-modern British cookery book, this book is a must-read for foodies and those who love to explore culinary cultures.