National Network for Equitable Library Service

A Publishers Weekly Best Book of the Year A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide

A beloved culinary historian's short takes on six famous women through the lens of food and cooking-what they ate and how their attitudes toward food offer surprising new insights into their l

An affecting memoir from the country's youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world.

For years, Kim's day job was a social worker to the home-bound elderly in Brooklyn Heights.

Reclaiming crops and culture on Turtle Island Manomin, more commonly known by its English misnomer "wild rice," is the only cereal grain native to Turtle Island (North America).

Ce chapitre, intitulé Cultures et fusions, propose 12 itinéraires différents à travers l'Asie. Au menu, des parcours en Chine, au Malaise ou au Myanmar, avec chacun leurs propres points forts.

L'Italie, la Méditerranée et les Balkans gourmands est un chapitre numérique extrait de « L'Europe gourmande – 50 itinéraires de rêve ».

La France et la Suisse gourmandes est un chapitre numérique extrait de « L'Europe gourmande – 50 itinéraires de rêve ».

L'Europe centrale et orientale gourmande est un chapitre numérique extrait de « L'Europe gourmande – 50 itinéraires de rêve ».

L'Europe du Nord gourmande est un chapitre numérique extrait de « L'Europe gourmande – 50 itinéraires de rêve ».

L'Europe gourmande – 50 itinéraires de rêve vous fera voyager à travers les divers pays européens et leurs traditions culinaires.

L'Espagne et le Portugal gourmands est un chapitre numérique extrait de « L'Europe gourmande – 50 itinéraires de rêve ».

Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate ch

A writer and anthropologist searches for wild foods-and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued.

A beloved chef takes on institutional food and sparks a revolution with this manifesto, memoir from the trenches, and blueprint for reclaiming control from corporations and brutal bottom lines.